Kinggolf83
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- May 20, 2019
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I’m trying to work through the water adjustments for an Smoked Imperial Stout. I currently use Brewers’ Friend for my recipe and water corrections. I chose to use the Dublin (Dry Stout) profile and it gave me the attached profile.
I can make some adjustments with gypsum and calcium chloride and get the profile pretty close but I am having the biggest issue with the HCO. If I use Baking Soda to get it close to 200 ppm ( which is still lower than the profile) it raises the sodium drastically.
Grain Bill:
11# Pale 2-Row
2# Roasted Barley
3.5# Smoked Malt
1# Chocolate Malt
1#Flaked Barley
Any help or ideas would be appreciated. I also am attaching my water profile if anyone is curious. Thanks I’m advance.
I can make some adjustments with gypsum and calcium chloride and get the profile pretty close but I am having the biggest issue with the HCO. If I use Baking Soda to get it close to 200 ppm ( which is still lower than the profile) it raises the sodium drastically.
Grain Bill:
11# Pale 2-Row
2# Roasted Barley
3.5# Smoked Malt
1# Chocolate Malt
1#Flaked Barley
Any help or ideas would be appreciated. I also am attaching my water profile if anyone is curious. Thanks I’m advance.