I am fairly new to brewing and brewing water is something I am still learning about. I have learnt of a few facts such as the fact that 297 ppm bicarbonate put my water on the alkaline side and, according to John Palmer's chart, my water is at about 5.9 Ph.
I have 23.4 Mg ppm and 88.7 Ca in my water too. That's why I know that the mash pH is at about 5.9.
Can anyone tell me how so much bicarbonate can change my final brew? I mean I know what American IPAs and Pale Ales taste like but how will mine taste differently?
By the way...we do BIAB and use safale S0-5 and mainly American citrusy hops with MO and some crystal malts.
Thanks in advance for any information.
I have 23.4 Mg ppm and 88.7 Ca in my water too. That's why I know that the mash pH is at about 5.9.
Can anyone tell me how so much bicarbonate can change my final brew? I mean I know what American IPAs and Pale Ales taste like but how will mine taste differently?
By the way...we do BIAB and use safale S0-5 and mainly American citrusy hops with MO and some crystal malts.
Thanks in advance for any information.