I am brewing sweet stout this weekend and I have two options:
- use 100% RO water and manage water profile completely
- use RO and tap water in certain percentage
My tap water profile:
Grain bill (10 gal batch):
I read some articles about sweet stout water profile and I understand that I need sodium and chloride level between 100 and 150 ppm.
Greatest challenge is how to increase sodium, since I got only one source of sodium and that is baking soda, by reading general water artices I understood that we dont want great amount of baking soda in our water.
Second challenge is to add chloride and avoid pH decrease. I think I"ll solve it by mashing special grains (crystal, chocolate and roasted barely) separately and mix it in boil kettle.
What option would you choose (RO or mix) and how would you manage low sodium level?
- use 100% RO water and manage water profile completely
- use RO and tap water in certain percentage
My tap water profile:
Code:
Ca- 170 ppm
Mg- 65 ppm
Na- 4 ppm
Cl- 13 ppm
SO4- 17 ppm
HCO2- 305 ppm
Grain bill (10 gal batch):
Code:
Pale malt- 6 kg
Crystal- 1 kg
Chocolate- 0,75 kg
Roasted barely- 0,50 kg
I read some articles about sweet stout water profile and I understand that I need sodium and chloride level between 100 and 150 ppm.
Greatest challenge is how to increase sodium, since I got only one source of sodium and that is baking soda, by reading general water artices I understood that we dont want great amount of baking soda in our water.
Second challenge is to add chloride and avoid pH decrease. I think I"ll solve it by mashing special grains (crystal, chocolate and roasted barely) separately and mix it in boil kettle.
What option would you choose (RO or mix) and how would you manage low sodium level?