Help with Stout water adjustment

[brybarrett]

Trying to build a water profile for a KBS clone. I am using distilled water. Below is what I have so far. Seems like a lot of baking soda in the mash to keep the PH in line. Any input anyone can provide would be greatly appreciated. Thanks!

Starting Water (ppm):
Ca: 0
Mg: 0
Na: 0
Cl: 0
SO4: 0
CaCO3: 0

Mash / Sparge Vol (gal): 5.39 / 3.15
RO or distilled %: 100% / 100%

Total Grain (lb): 17.25
Non-Roasted Spec. Grain: 0.5
Roasted Grain: 2
Beer Color (SRM): 52

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 0 / 8
MgSO4: 0 / 5
NaHCO3: 9 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 0 / 67
Mg: 0 / 14
Na: 121 / 76
Cl: 0 / 119
SO4: 0 / 60
Cl to SO4 Ratio: #DIV/0! / 1.98

Alkalinity (CaCO3): 262
RA: 262
Estimated pH: 5.20

 

[Reelale]

9 grams is only about 2 teaspoons. I too have to add that much NaHCO3, since I don't want to dissolve chalk.

 

[remilard]

That's way too much alkalinity for any beer.

If you are trying to clone a Founders beer, find out about Founders water (and what they do to it including mineral additions or heating before strike and anything they add for pH) and then do the same thing.

Try putting a quarter gram of baking soda in a liter of distilled water. See if you like the way it tastes. If not, dough in and measure your pH and add just enough to get into range (which will probably be zero).

 

[brybarrett]

Reelale, since you too have to add a lot of NaHCO3, do find that your PH comes in line with that much added and is there any adverse flavors in the stouts that you brew?

Remilard, what is the maximum alkalinity that you should have for brewing?

Would it be best to just use 5.2 stablizer when mashing dark beers?

 

[remilard]

Since owning a pH meter I've used water with RA = 12 (my tap water) or lower (RO water + CaCl and/or gypsum giving a modest negative RA).

I have never doughed in below 5.2 and I have made several stouts and porters. So I would say, in my experience, 0 alkalinity is about right for everything. Now you may want some carbonate (which is alkaline) if you want to make authentic dark munich beers or something but in that case it is the flavor contribution of the carbonate that you want and not the alkalinity.

5.2 doesn't work well. I've done some trial mashes with it as have several others.