Working out the recipe for a RIS (with all RO water and black balanced profile) on Brunwater and to get my mash pH up to 5.6 using baking soda it says I will have 77 ppm Na. Is this too much, or not a big deal in a huge, roasty chocolatey RIS?
Wow, I’m surprised your Na is quite that high with RO. I think my last RIS came in ~ 50ish Na (I use all RO). I hope Martin chimes in, but I think you’re good. I forget where the threshold is to notice salty character, but I know it’s well over 50ppm. Even over 100ppm IIRC.
I thought I recalled Martin saying to keep sodium under 25 ppm. But my memory isn’t all that good…
yeah 100pm+ is what he said.but ive never come close to that or 77ppm, so cant say if it impacts or not.
I’m gonna rework the salt additions with some pickling lime in addition to the baking soda to lower the Na to a more appropriate range. Thanks anyway!
I’m assuming you are using the free version? If so, that is the sodium content in the mashing water. That is not what the final wort will end up with when the sparging water dilutes that initial content. Using the Supporter’s version of Bru’n Water tells you what the kettle wort concentrations are.
In my experience, having about 70 ppm Na in the kettle wort is OK in a roasty beer. Paler beers taste better to me with less Na.
Good to know. I did not consider the dilution effect from the sparge addition. I need to get your advanced version. Thanks again!
Yeah, I’m starting to think that too.
I think 77ppm would be fine. Although you certainly could back the pH down to 5.5 to lower the sodium if you were more comfortable with that.
mine came in at 48 ppm with the same approach you are one.
Personally, I think the sodium contribution might add to an authentic “russian” vibe. I suspect russian water is quite hard and high in TDS and would think RO water might be too “thin”. I would be using tap and adding modest amounts of salts to emulate. You could always dose to taste with canning salt post fermentation if you go the lime route…
Not an issue at all. My tap water is in that range, and my big malty beers are consistently very tasty. It makes light colored beers more challenging, but on a big roasty chocolatey RIS, it will be fine. Hoping to confirm that with a ribbon when Austin results get posted. 
Having tasted a couple of Toby’s beers at the national conference, I can attest that they are very tasty. Sodium is an asset in the right styles.