Irish Red Ale water profile

[Johnnyboy1012]

Hey guys, going to be brewing an Irish Red Ale tomorrow and need some advice on what water profile I should go with. I have to add 1.5ml of lactic acid to my mash water to bring the pH down to the appropriate levels, but doing that brings my RA down to -80. Does anyone see a problem with this being that my beer is going to be a darker red ale? Here is what I think would work, but just looking for some feedback. Thanks guys.

The recipe is
10.5# Maris Otter
6oz Roasted Barley
6oz Crystal 40
6oz Crystal 120


Starting Water (ppm):
Ca: 35
Mg: 8
Na: 46
Cl: 77
SO4: 21
CaCO3: 90

Mash / Sparge Vol (gal): 3.63 / 4.53
RO or distilled %: 0% / 0%

Total Grain (lb): 11.6

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 1 / 1.2
CaCl2: 0 / 0
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 1.5
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 52 / 52
Mg: 8 / 8
Na: 46 / 46
Cl: 77 / 77
SO4: 62 / 62
Cl to SO4 Ratio: 1.25 / 1.24

Alkalinity (CaCO3): -38
RA: -80
Estimated pH: 5.60
(room temp)

 

[mabrungard]

RA is not a goal. Only the mash pH should be the goal.

There are water profiles for Amber colored beers in Bru'n Water. Those will get you in the ballpark for mash pH, but fine tuning of the bicarbonate concentration is probably required to bring the mash pH where you want it.

 

[Johnnyboy1012]

WOW! I didn't realize there were example profiles on your water calculator. Thanks for the heads up! I will be trying to target the Amber Malty profile...Thanks Martin