Water profile for imperial stout?

[pennahighlandbrew]

I’m new to water chemistry and hoping for some guidance.

I’m planning to brew the AHA’s KBS clone this weekend, and I’m curious what my concentrations should be, as well as my mash ph. The recipe is here: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

I’ll be using RO water for mashing and sparging, and I typically mash at a rate of 1.375 qt/lb.

Any help would be appreciated, thanks so much!

 

[sixhotdogneck]

I would shoot for 5.4 pH in the mash.

Water profile shouldn't be too light, sodium and chloride will help round out and up the flavor profile:

Ca: 40
Mg: 0
Na: 50
SO4: 0
Cl: 150

Hit that profile first then add lime if alkalinity is needed.

http://scottjanish.com/vanilla-russian-imperial-stout/

 

[sixhotdogneck]

You might find this interesting, though not directed at the stout style it is mentioned as may still be relevant for you:

http://scottjanish.com/chasing-mouthfeel-softness/