My water profile/ adjustments for a Stout

[ZeroSynk]

Wondering what adjustments I will need to make to my tap water to make it suitable for a double chocolate Stout(Young's double chocolate clone).


My Tap water's profile is..

Alkalinity= 9.9ppm
Hardness= 13ppm
PH= 6.7
TDS= 21ppm
Calcium= 3.9ppm
Chloride=5ppm
Potassium=0.24ppm
Sodium= 2ppm
Sulphate= 0ppm
Boron= 0ppm
Bromide= 0ppm

 

[Silver_Is_Money]

That's some mineral free water there. Is that RO water?

Perhaps a level tsp of calcium chloride in every 5-6 gallons is all you will need.

 

[sixhotdogneck]

Not familiar with the recipe but assuming it contains a lot of roasted malt you may need to increase your alkalinity to overcome the acidity of the roasted malt.

A water calculator would be able to tell you how much Baking Soda and/or Calcium Hydroxide is needed to bring the mash pH back up.

 

[ZeroSynk]

That's some mineral free water there. Is that RO water?

Perhaps a level tsp of calcium chloride in every 5-6 gallons is all you will need.

Thats our tap water here.. id much rather drink our tap water then any bottled water..

recipe is..
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 69.77 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.30 %
1 lbs Chocolate Malt (350.0 SRM) Grain 9.30 %
8.0 oz Roasted Barley (500.0 SRM) Grain 4.65 %

2.00 oz Crystal [3.10 %] (90 min) Hops 20.9 IBU
0.50 oz Crystal [3.10 %] (30 min) Hops 3.8 IBU

0.60 oz Chocolate Extract (Bottling 0.0 min) Misc
8.00 oz Cocoa Powder (Boil 0.0 min) Misc
12.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6.98 %

1 Pkgs Nottingham (Danstar #-) Yeast-Ale

(This is not my recipe)