bmbigda
Well-Known Member
Finally making the transition from Palmer's spreadsheet to Bru'n water. (thank you Martin for the excellent spreadsheet). I am building from DI so fairly straightforward but could certainly use a sanity check.
English Pale Ale, 17 SRM, 45 IBU
Again starting with distilled water
Note: I did check "add gypsum and calcium chloride to replace chalk in sparge". I *think* I need to do this to get above 40 ppm Ca but that isn't clear to me. Maybe I just need to break out the strike and sparge manually and do some math.
English Pale Ale, 17 SRM, 45 IBU
Again starting with distilled water
Note: I did check "add gypsum and calcium chloride to replace chalk in sparge". I *think* I need to do this to get above 40 ppm Ca but that isn't clear to me. Maybe I just need to break out the strike and sparge manually and do some math.
![](https://proxy.imagearchive.com/81c/81cb35e229904874de7e625a67481ee2.png)
![](https://proxy.imagearchive.com/8e2/8e2ccef13a89439e39b17505f8057dd8.png)
![](https://proxy.imagearchive.com/0bf/0bf56d863036ad68f54be74a6ebb7a0e.png)