Hi there
I'm using TH's EZ water adjustment calc to figure out my additions for a 10 gallon batch of robust porter. I'm using the Dublin profile as my target. My biggest issues up front is my CL is higher than the target and even with 50% distilled dilution. I'm still above the target and my RA is still low affecting my SRM. Any suggestions or an alternate profile would be great
Thanks
The target:
Dublin Dry Stout 118 4 12 19 54 319 175 0.35
Starting Water (ppm):
Ca: 19
Mg: 4
Na: 33
Cl: 53
SO4: 5
CaCO3: 37
Mash / Sparge Vol (gal): 10 / 5.2
Dilution Rate: 50%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 8.5 / 4.42
CaSO4: 3 / 1.56
CaCl2: 0 / 0
MgSO4: 1 / 0.52
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 118 / 118
Mg: 4 / 4
Na: 17 / 17
Cl: 27 / 27
SO4: 57 / 57
CaCO3: 153 / 153
RA (mash only): 66 (11 to 15 SRM)
Cl to SO4 (total water): 0.46 (Very Bitter)
I'm using TH's EZ water adjustment calc to figure out my additions for a 10 gallon batch of robust porter. I'm using the Dublin profile as my target. My biggest issues up front is my CL is higher than the target and even with 50% distilled dilution. I'm still above the target and my RA is still low affecting my SRM. Any suggestions or an alternate profile would be great
Thanks
The target:
Dublin Dry Stout 118 4 12 19 54 319 175 0.35
Starting Water (ppm):
Ca: 19
Mg: 4
Na: 33
Cl: 53
SO4: 5
CaCO3: 37
Mash / Sparge Vol (gal): 10 / 5.2
Dilution Rate: 50%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 8.5 / 4.42
CaSO4: 3 / 1.56
CaCl2: 0 / 0
MgSO4: 1 / 0.52
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 118 / 118
Mg: 4 / 4
Na: 17 / 17
Cl: 27 / 27
SO4: 57 / 57
CaCO3: 153 / 153
RA (mash only): 66 (11 to 15 SRM)
Cl to SO4 (total water): 0.46 (Very Bitter)