Schnitzengiggle
Well-Known Member
Inormally build RO water for brewday. This Sunday, I will be brewing 10 gallons of a Saison, my first attempt at the style. I am trying to formulate a water profile that will be "optimum" for the style, after some research I have come up with this profile:
HCO3 350
Ca 52
Cl 20
Mg 17
Na 35
SO4 107
total hardness 454
pH 7.2
I cannot get anywhere near the HCO3 being 350 while keeping my other numbers within the spcified range.
How can I increasde my bicarbonate, without raising my calcium and sulfates too much?
And I am still unable to achieve the higher pH.
Can someone "school" me on this subject?
Any help will be greatly appreciated, if it helps I use TH's spreadsheet, and Kai Troesters (Kaiser's) water spreadsheet.
Thanks in advance.
HCO3 350
Ca 52
Cl 20
Mg 17
Na 35
SO4 107
total hardness 454
pH 7.2
I cannot get anywhere near the HCO3 being 350 while keeping my other numbers within the spcified range.
How can I increasde my bicarbonate, without raising my calcium and sulfates too much?
And I am still unable to achieve the higher pH.
Can someone "school" me on this subject?
Any help will be greatly appreciated, if it helps I use TH's spreadsheet, and Kai Troesters (Kaiser's) water spreadsheet.
Thanks in advance.