Janet Brown Water_EZ_water_calc

[DSmith]

I'm brewing a 3 gallon recipe of Janet's Brown from BCS this week. I believe he had much higher sulfate (300+ ppm) and I'm not trying for that. Could you please look at my dilution & additions in respect to pH and comment on if it's a good plan. I don't have a pH meter but would like one someday.

Thanks,
Doug

 

[ajdelange]

Odds are you will be fine. Even putting ± 0.2 pH on the spreadsheet estimate the beer should be pretty good though of course you hope it will come in closer to 4.45 than 4.25 or 4.65.

 

[wolfman_48442]

Increased sulfates are normally associated with hoppiness, i.e. higher sulfates = more hoppiness.
Depends on where you want it to end up, more malty or more hoppy. Janet's Brown can go either way and still be good...

 

[DSmith]

I decided to brew this with 1:1 chloride to sulfate (80ppm). Adding gypsum to the pint will help me figure out where to set those flavor salts in future brews.

The predicted mash pH is still as the original posting in the thread. The point of the original post was for confirmation of the approach to use dilution & acid malt to get in the ballpark range of a proper mash ph.