I normally only make pale ales, but this time I'm going to make a porter, then a stout. I have no idea how to treat the water for pH.
Normally I use 2mL lactic acid in the strike water, then 1mL in my sparge water. My strike water volume is about double that of the sparge water.
The tap water has a total hardness of 45ppm (CaCO3) and a pH of 7.8. I know that dark malts are much more acidic than pale malts but I'm not sure how to deal with this. I have to find my calibration pH buffer solution for my pH testers.
Normally I use 2mL lactic acid in the strike water, then 1mL in my sparge water. My strike water volume is about double that of the sparge water.
The tap water has a total hardness of 45ppm (CaCO3) and a pH of 7.8. I know that dark malts are much more acidic than pale malts but I'm not sure how to deal with this. I have to find my calibration pH buffer solution for my pH testers.