I'm getting ready to build water (from distilled as the base) for a Dry Irish Stout today from Brewing Classic Styles. I am using Beersmith. I am planning to use the Wicklow Mountain Water profile as it's a soft, low alkalinity water. We will add the roasted barely in the last 15-20 mins of the mash. Here's what the water profile looks like after adding Baking Soda, Calcium Chloride, Calcium Sulfate, Chalk and Epsom salts.
Will that be enough calcium and magnesium for yeast health? Are there any concerns with adding chalk and baking soda? Does anyone have any other suggestions? Thanks Much!
- 18 ppm calcium
- 2 ppm magnesium
- 13 ppm sodium
- 22 ppm sulfate
- 20 ppm chloride
- 35 ppm bicarbonate
Will that be enough calcium and magnesium for yeast health? Are there any concerns with adding chalk and baking soda? Does anyone have any other suggestions? Thanks Much!
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