Hey Everyone,
I am looking to stat my Doppelbock next month (grain bill below)and I am targeting to use the Munich water profile in Brun Water. With that said the water profile for this beer has a high level of bicarbonates - 295ppm. Below I have my house water profile along with my target finished profile adding 1.4g of pickling lime to my 5.53 gallons of Mash water. My concern is since my house water has a pH of 7.5 I will need to add 2mL of latic acid to my 5.3 galons of sparge to reduce the pH down to 6.0. With that said that will reduce the sparge bicarbonate level from 102 down to 33.5. Using the following equation I calculate my net bicarbonate level to be 124. Is this correct? And if so is there a way to increase the bicarobane level in the beer. Only thing i can think of is to sparge withh my tap water, but I am not sure of the risk of pulling tannins into the beer. Another thought might be to increase my water to grist ratio in the mash to reduce the sparge water volume, but then I feel my efficiency will start to go down as well.
((5.53*210.7)+(5.3*33.5)) / (5.53+5.3) = 124
Grain Bill
12lbs Munich II (9L)
3 lbs German Pils (2.0L)
2lbs CaraMunich (48L)
My house water profile
pH of 7.5
Ca- 29
Mg-9
Na-5
SO4- 21
Cl-7
Bicarbonates - 102
Adding 1.4g pickling lime to Mash water
Estimated room temp pH = 5.5
Ca-64.7
Mg-9
Na-5
SO4-21
CL-7
Bicarbonates- 210.7
I am looking to stat my Doppelbock next month (grain bill below)and I am targeting to use the Munich water profile in Brun Water. With that said the water profile for this beer has a high level of bicarbonates - 295ppm. Below I have my house water profile along with my target finished profile adding 1.4g of pickling lime to my 5.53 gallons of Mash water. My concern is since my house water has a pH of 7.5 I will need to add 2mL of latic acid to my 5.3 galons of sparge to reduce the pH down to 6.0. With that said that will reduce the sparge bicarbonate level from 102 down to 33.5. Using the following equation I calculate my net bicarbonate level to be 124. Is this correct? And if so is there a way to increase the bicarobane level in the beer. Only thing i can think of is to sparge withh my tap water, but I am not sure of the risk of pulling tannins into the beer. Another thought might be to increase my water to grist ratio in the mash to reduce the sparge water volume, but then I feel my efficiency will start to go down as well.
((5.53*210.7)+(5.3*33.5)) / (5.53+5.3) = 124
Grain Bill
12lbs Munich II (9L)
3 lbs German Pils (2.0L)
2lbs CaraMunich (48L)
My house water profile
pH of 7.5
Ca- 29
Mg-9
Na-5
SO4- 21
Cl-7
Bicarbonates - 102
Adding 1.4g pickling lime to Mash water
Estimated room temp pH = 5.5
Ca-64.7
Mg-9
Na-5
SO4-21
CL-7
Bicarbonates- 210.7