seven9st_surfer
Well-Known Member
Wasn't sure whether to post this here or the BIAB forum. I've started looking into water chemistry recently, as it's something I've never messed with before. I've always just used gallons of spring water. But I want to try out water profiles. My tap water tastes kind of gross, and I can't find a detailed report on it (Milton, FL), so I was thinking of going with an all-RO water brew and adding whatever I needed. I've looked a lot of the excel spreadsheets like Brun and EZ water calculator, but they all are geared towards using your existing water profile and break it up between mash and sparge water.
I was hoping someone could point me in the right direction for a 7.5 gal starting volume BIAB brew for a premium american lager. Grain bill is:
8# American 2-row
1# Flaked rice
1# Flaked corn
0.5# CaraPils
Using the brewersfriend.com water chemistry calculator and the "light colored and malty" profile from the Brun spreadsheet, the best I can figure for this style, grain bill, and using all-RO water, I would need to add about 1/3# acidulated malt to the grain bill, and 3g gypsum and 3g calcium chloride to the water, giving me a mash pH of around 5.3. Any of that sound way out to lunch, or anyone have any recommendations for me? Thanks.
I was hoping someone could point me in the right direction for a 7.5 gal starting volume BIAB brew for a premium american lager. Grain bill is:
8# American 2-row
1# Flaked rice
1# Flaked corn
0.5# CaraPils
Using the brewersfriend.com water chemistry calculator and the "light colored and malty" profile from the Brun spreadsheet, the best I can figure for this style, grain bill, and using all-RO water, I would need to add about 1/3# acidulated malt to the grain bill, and 3g gypsum and 3g calcium chloride to the water, giving me a mash pH of around 5.3. Any of that sound way out to lunch, or anyone have any recommendations for me? Thanks.