I was planning on using the adjustments in Gordon Strong’s book to do this but I left it at the house and need to pick up salts etc from my LHBS on my way home. Can anyone tell me what I need to add to my RO mash water per gallon for the following grist:
9.5 lbs Maris otter
.5 lbs Aromatic (20L)
.5 lbs Crystal 120
.25 lbs Special Roast (50L)
mash at 1.5 qts per pd, so 16 quarts, 4 quarts deadspace, 5 qts to grain loss…25 quarts mash water.
Thanks in advance
You shouldn’t need much… Bru’n Water says something like 4.5 grams gypsum to mash, 1.5 grams epsom salt to mash, and then depending on sparge volume, 3ish grams gypsum to kettle, 1ish gram epsom salt to kettle.
That will bring mash ph to 5.3 and water profile to:
47ca 7mg 8na 137so4 4cl 16hco3
That is what I would do anyways… some others might want to bump up bicarb more and try to make the water more “English” but I like a crisper profile.
Thank you
If I recall correctly, Gordon did use Gypsum, Calcium Chloride and Chalk for his ESB recipe in his book.