Beginner Water/Recipe Question

[harry-wang]

I'm trying to brew a brown ale. This is the recipe I've come up with (feel free to critique it):

9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 83.7 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.7 %
8.0 oz Special B Malt (180.0 SRM) Grain 4.7 %
8.0 oz Special Roast (50.0 SRM) Grain 4.7 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 2.3 %
1.00 oz Fuggles [4.50%] (60 min) Hops 15.4 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.5 IBU
2 Pkgs English Ale (White Labs #WLP002)


I've tinkered with every spreadsheet, software, and watched all the the youtube videos i can find on water adjustments. I found my water profile on my city water report. this is what it says:

calcium 98.0
magnesium 18.0
sodium 51.0
sulfate 120.0
chloride 73.0
bicarb 220.0
alkalinity 180.0
ph 7.9

Mash(6 gals):
by adding 5g of Calcium chloride & 3.72 ml Lactic acid

calcium 134.0
magnesium 18.0
sodium 51.0
sulfate 120.0
chloride 136.7
bicarb 220.0
alkalinity 180.0
ph 5.4

Sparge(4 gals):
And 4.26 ml Lactic acid to get ph 5.4

Am I on the right page or am I completely screwed up? Any advice would be greatly appreciated, Thanks

 

[grathan]

Sounds about right. Mr Wang.