I will be brewing the 2013 Big Brew More Fun Blonde Ale recipe, all grain BIAB . I will be using RO water and I have zero experience with water adjustments. I am looking for recommendations to build the water profile.
Thanks. That simplifies things from a starting point. I don’t currently have any acid malt on hand, but I do have lactic acid and calcium chloride already on hand. I even have some sour beer on hand also. Thank you for the information.