I am going to brew a double IPA next weekend and wanted to get some advice. I am relatively new at building my water profile and I am in no way a chemist. Anyway below are the brun water calculations and also the profile I am trying to target. I am starting with RO water for a 7 gallon batch (12.7 gallons total water used. 5.1 gallons for the mash and fly sparging with 7.6 gallons) In the mash I will be using 12.55 lbs. of Thomas Fawcett Pearl, .84 lbs. CaraMalt, and .84 lbs of white wheat. I am trying to keep the residual alkalinity down between 0 and 2 ppm but it seems like I cannot do this unless the calcium remains high. Would this much calcium provide too much of a chalky mouth feel? Suggestions are appreciated.
Target(ppm) Brun Water(ppm)
Calcium 110 149.5
Magnesium 17 17
Sodium 15 15
Sulfate 280 279
Chloride 50 49.7
Bicarbonate 110 140.8
total harness 345 444
alkalinity 91 117
RA 2 0
To come up with the brun water calculations this is the amount of brewing salts used.
CaSO4 1.77 grams/gallon
MGSO4 .17 grams/gallon
NaCl .06 grams/gallon
NaHCO3 .12 grams/gallon
CaCl2 .03 grams/gallon
Pickling Line .27 grams/gallon
MgCl2 .40 grams/gallon
Target(ppm) Brun Water(ppm)
Calcium 110 149.5
Magnesium 17 17
Sodium 15 15
Sulfate 280 279
Chloride 50 49.7
Bicarbonate 110 140.8
total harness 345 444
alkalinity 91 117
RA 2 0
To come up with the brun water calculations this is the amount of brewing salts used.
CaSO4 1.77 grams/gallon
MGSO4 .17 grams/gallon
NaCl .06 grams/gallon
NaHCO3 .12 grams/gallon
CaCl2 .03 grams/gallon
Pickling Line .27 grams/gallon
MgCl2 .40 grams/gallon