rockymtnbrewer
Well-Known Member
I'm relatively new to creating my own recipes and altering water. My plan is to make a brown ale somewhere between a NE and American.
Eldorado Springs water(100%):
Calcium 11.4
Magnesium 3.4
Sodium 6.2
Chloride .97
Sulfate 20
Bicarbonate 35.5
Water additions
2 g. Gypsum
5 g. Calcium chloride
Grains
9 lbs. Pale (3.5L)
1 lb. Brown (65L)
.5 lb. Crystal (120L)
.25 lb. Roasted barley (300L)
I used brewersfriend's advanced water calculator and get a mash pH around 5.4. My question regarding residual alkalinity, it gives me -21.
I have read this low RA would be better suited to make a lighter colored beer. I have also read not to worry about RA and only check pH. Which advice do I follow?
Eldorado Springs water(100%):
Calcium 11.4
Magnesium 3.4
Sodium 6.2
Chloride .97
Sulfate 20
Bicarbonate 35.5
Water additions
2 g. Gypsum
5 g. Calcium chloride
Grains
9 lbs. Pale (3.5L)
1 lb. Brown (65L)
.5 lb. Crystal (120L)
.25 lb. Roasted barley (300L)
I used brewersfriend's advanced water calculator and get a mash pH around 5.4. My question regarding residual alkalinity, it gives me -21.
I have read this low RA would be better suited to make a lighter colored beer. I have also read not to worry about RA and only check pH. Which advice do I follow?