Anyone have a suggestion for the SO4/Cl ratio for this style? I assume it should lean toward more sulfate but by how much?
Also, should I shoot for 5.2pH? I can get down to 5.3 with 2ml phosphoric acid in the mash. 2.5ml gets me in the 5.2 range.
Bueller? Anyone?
I think my last one was just under 2:1 (sulfate:chloride). Came out nice.
OK thanks!