monkeyman1000
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Planning on brewing ( BIAB, full volume, no sparge) an English Pale Ale tomorrow and I am trying to figure out my water additions. My grain bill is:
Marris Otter 2.6 # Lovibond of 4
Crystal 120 0.2 # Lovibond of 120
Special roast 0.1# Lovibond of 50.
I was going to use a total of 3.3 grams of Gypsum and 1.3 grams of CaCl2 to 3.3 gallons of store bought RO water because I entered this information in Bru'n Water first under the pale ale profile as a guide. I cut back on the gypsum bc I'm not sure if I like that much.
As a check I entered the same values into the Brewer's friend water calculator and I am getting 2 very different numbers. Bru'n water predicts a mash pH of 5.46 and Brewer's friend predicts a mash pH of 5.18. Should I split the difference here and hope I come up with 5.32 or something else? Any guidance would be appreciated.
Marris Otter 2.6 # Lovibond of 4
Crystal 120 0.2 # Lovibond of 120
Special roast 0.1# Lovibond of 50.
I was going to use a total of 3.3 grams of Gypsum and 1.3 grams of CaCl2 to 3.3 gallons of store bought RO water because I entered this information in Bru'n Water first under the pale ale profile as a guide. I cut back on the gypsum bc I'm not sure if I like that much.
As a check I entered the same values into the Brewer's friend water calculator and I am getting 2 very different numbers. Bru'n water predicts a mash pH of 5.46 and Brewer's friend predicts a mash pH of 5.18. Should I split the difference here and hope I come up with 5.32 or something else? Any guidance would be appreciated.