TOWEYWACKER
Well-Known Member
I will be brewing a nut brown ale tomorrow. I use distilled water and build my water profile based on the grains. My recipe is...
8 lbs 2-row
1 lb Munich
0.25 lb Biscuit
0.50 lb Crysltal 60L
0.38 lb Chocolate
0.25 lb Victory
mash with 3.25 gallons
After adding this bill into the EZ Calculator, I end up with a pH of 5.5 at room temp, which would put me in range at mash temp. Should I be adding any minerals at all? If I do, won't l drop to low on pH? From reading the "Primer Thread" a lot, I see that Yooper adds 1 teaspoon of CaCl2 to brown ales. I was under the impression that brewing with distilled water alone is a NO NO. Your guys thoughts on this would be greatly appreciated! Thanks!
8 lbs 2-row
1 lb Munich
0.25 lb Biscuit
0.50 lb Crysltal 60L
0.38 lb Chocolate
0.25 lb Victory
mash with 3.25 gallons
After adding this bill into the EZ Calculator, I end up with a pH of 5.5 at room temp, which would put me in range at mash temp. Should I be adding any minerals at all? If I do, won't l drop to low on pH? From reading the "Primer Thread" a lot, I see that Yooper adds 1 teaspoon of CaCl2 to brown ales. I was under the impression that brewing with distilled water alone is a NO NO. Your guys thoughts on this would be greatly appreciated! Thanks!