Hopper5000
Well-Known Member
Hey All,
I am making a recipe right now for an Imperial Brown Porter. I have finished with the recipe and am working on the water adjustments in Bru n Water. I am going for the black malty profile but because of my grain bill I am having to really bump up the bicarbonate levels to get a pH that's about 5.2/5.3.
My level of bicarbonate (which I intend to get from pickling lime by adding about 3 grams) is at about 240ppm (Alkalinity 198 and RA 133) which gives me a pH of about 5.3 according to the spreadsheet. Recommended for the profile is 155 ppm.
I have been poking around and can't seem to find anything about off flavors and bicarbonate levels so I am wondering if there might be some from going this high on the bicarbonate? I just have found that one should not go over 250ppm.
I am making a recipe right now for an Imperial Brown Porter. I have finished with the recipe and am working on the water adjustments in Bru n Water. I am going for the black malty profile but because of my grain bill I am having to really bump up the bicarbonate levels to get a pH that's about 5.2/5.3.
My level of bicarbonate (which I intend to get from pickling lime by adding about 3 grams) is at about 240ppm (Alkalinity 198 and RA 133) which gives me a pH of about 5.3 according to the spreadsheet. Recommended for the profile is 155 ppm.
I have been poking around and can't seem to find anything about off flavors and bicarbonate levels so I am wondering if there might be some from going this high on the bicarbonate? I just have found that one should not go over 250ppm.