Is this water profile crazy?

[Hwk-I-St8]

I'm pretty good at getting the water I want for NEIPAs (which is what I've brewed the most). I'm working on a big stout recipe that I got as a kit (BCBS clone). I always start with RO water as the water where I live is pretty nasty.

Here's my thinking...tell me if I'm way off. I want a pH up in the 5.5 range to smooth out the roasty notes. I want thick, mellow without too much harsh char flavor.

Working with Bru'nwater, here's what I came up with. I'm not an expert at using this tool and there's a lot I don't understand. I just want to ensure that chasing the higher pH isn't going to trigger water additions that will bring other off flavors.

 

[snowtiger1987]

What does it say your water PH is without the salt additions?

 

[Yooper]

I think you need to up the chloride, via calcium chloride, to provide the "full" mouthfeel, or the "roundness" of the mouthfeel. It really provides fullness, while sulfate via MgS04 is really not necessary.

 

[mabrungard]

The epsom salt addition is inconsequential, but I agree that the chloride level is pretty low. The sodium level should be OK for a dark style. I would add a bit of calcium chloride.