Water modification double check

[NervousDad]

All of the beers that I’ve been brewing with the exception of dark beers have been coming out astringent/bitter it's hard for me to tell. I had my water tested and I have made the following adjustments. Prior to adding lactic acid my pH was 5.96 for an American wheat beer. Does this modification look correct? I was thinking about adding 3 ounces of acidulated malt and 1 ml of the lactic acid, but I am unsure of the benefit.


Thanks for any help

Starting Water (ppm):
Ca: 43
Mg: 22
Na: 19
Cl: 39
SO4: 24
CaCO3: 138

Mash / Sparge Vol (gal): 2.5 / 5
RO or distilled %: 0% / 0%


4 lb Wheat and 4 lb 2 row
Total Grain (lb): 8.0

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 0.5 / 1
MgSO4: 0.75 / 1.5
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 3
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 57 / 57
Mg: 29 / 29
Na: 19 / 19
Cl: 64 / 64
SO4: 55 / 55
Cl to SO4 Ratio: 1.17 / 1.17

Alkalinity (CaCO3): -234
RA: -292
Estimated pH: 5.60
(room temp)

 

[mabrungard]

It does look like you would need some form of acid with that simple grist when using that water. The form of acid is your choice. You might want to aim a little lower with the mash pH. More like 5.4.

There is no need to add epsom salt to the water, the Mg is high enough already.

 

[NervousDad]

Thank you for the help!

 

[NervousDad]

I was able to get my pH down 5.44, but only by using 75% RO water. Is my water really that bad for brewing?

 

[mabrungard]

The alkalinity is the main problem if you're brewing a light colored beer with little crystal malt. That water would perform better when the grist includes more acidic grains like crystal and roast malts. Your water is not 'bad' for brewing. Its just that its not well suited to an Am Wheat without alkalinity adjustment. Adding RO water is one way to reduce alkalinity.