I am trying to build water from scratch for a 10 gallon porter batch. It has 20# of base malt and 7.75# of roasted malts and the SRM is 59.8.
Using the EZ Water Calc it's telling me I need roughly 23.1 grams of Baking Soda, which boosts sodium levels beyond desirable amounts. Any suggestions out there on ways to boost the pH on this batch without going overboard on the Baking Soda? As a side note I would prefer to avoid the use of chalk due to its decreased ability to dissolve in water.
Thanks in advance.
Using the EZ Water Calc it's telling me I need roughly 23.1 grams of Baking Soda, which boosts sodium levels beyond desirable amounts. Any suggestions out there on ways to boost the pH on this batch without going overboard on the Baking Soda? As a side note I would prefer to avoid the use of chalk due to its decreased ability to dissolve in water.
Thanks in advance.