I brew 5.5 gallon all grain batches and build from a 100% RO profile. I have used Bru n Water for the past five batches but only for purpose of estimating pH. For IPAs I typically add gypsum and calcium chloride which results in the folowing profile (my sulfate amount is admittedly low for an IPA) with an estimated pH of 5.4:
Ca 85 So 74 Cl 96
I read through the Palmer Water book recently and am ready to build a full RO water profile. I viewed the Pale Ale profile in Bru n Water and both that profile and the Water book call for some bicarbonate (~110 ppm). I've read conflicting information stating that you really don't want to add bicarbonate unless you need more alkalinity. The pH is high enough without it and requires some acidity to lower it to 5.4. If I follow the targeted profile, I would end up adding gypsum, Epsom salt, baking soda, calcium chloride, and a small amount of chalk (0.6 g) which results in a pH of 5.5 (so I would add 1 oz of acid malt) and the following profile:
Ca 138 Mg 18 Na 25 SO4 293 Cl 57 Bicarbonate 109
Should I add any bicarbonate to this RO build using chalk?
Ca 85 So 74 Cl 96
I read through the Palmer Water book recently and am ready to build a full RO water profile. I viewed the Pale Ale profile in Bru n Water and both that profile and the Water book call for some bicarbonate (~110 ppm). I've read conflicting information stating that you really don't want to add bicarbonate unless you need more alkalinity. The pH is high enough without it and requires some acidity to lower it to 5.4. If I follow the targeted profile, I would end up adding gypsum, Epsom salt, baking soda, calcium chloride, and a small amount of chalk (0.6 g) which results in a pH of 5.5 (so I would add 1 oz of acid malt) and the following profile:
Ca 138 Mg 18 Na 25 SO4 293 Cl 57 Bicarbonate 109
Should I add any bicarbonate to this RO build using chalk?