It's a bit high but not a bad starting place. They're wanting you to buy lactic (get phosphoric), calcium chloride and gypsum so I'm not sure what the point of there AMS and DBS stuff is.īigmack wrote: So generally a 1:1 chloride : sulphate ratio. If it were me, I'd be ditching the recommendations and putting the data into Bru'n water (or beer smith etc) and working out the calculations myself. I'd agree with the boost in chloride content here - they're trying to shoot closer to a 2:1 ratio (in favour of chloride) which I agree with but they have gone a bit over and above. I've added maybe up to 1.5g of salt, but only ever to the boil and never the mash. They're saying to add over 4g of salt to the mash here but not providing the sodium content in the read out. Less fussed here about lactic over phosphoric but if I were only buying one it would be the latter (I do have both but have never yet used lactic!). Stouts/ Porters - yeah, maybe need that much acid in a lower colour porter but I'd be struggling to think you'd need that much in a big roasted stout. Therefore, put the gypsum in and leave the chloride. My recommendation here, if any change required, would be to boost sulphate only in order to dry the beer out a little, presuming you want your lager crisp. The boost to 120ppm is totally unnecessary. Lager and pilsners - I really don't understand why you'd add anything other than the lactic acid (I'd recommend phosphoric at those kinds of quantities unless you like your beer nice and buttery). I can't comprehend why you'd go that high, even if trying to represent a 'Burton' water profile. It's going to taste like a mineral water if you go that high. Where's the sodium read out? I'd want to know what kind of change the AMS/ DWB additions are doing to that.Īles/ IPA - holy moley that's a high level of minerality.
So generally a 1:1 chloride : sulphate ratio.
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