Where are you located? Once dechlorinated your water might be good as is.Im in Jax FL, which the water where I live is not good for brewing. it is SUPER SUPER hard. Like 400+ in my area. Other places around jax are OK for brewing from what I have heard.
About the only thing I do to my water is make sure there's no chlorine, although I do mix in some distilled water when I brew a Czech pils.The use of regional water profiles as a target is largely outdated. In a nutshell, you want enough calcium for yeast health and for clarification; proper mash pH; and appropriate levels of sulfate and chloride for flavor. Depending on your water there may not be any adjustment necessary. What do you know about the water you use? How have your mashes gone before?
I have not used my municipal water before. I have always used "drinking water" from my supermarket and it has worked well for me. I have never tested/ adjusted PH before for the mash though so I think If I do that it would make a difference. That may be where I start before going down the rabbit hole of adding salts to the water.
If I am not mistaken, the regional profiles are a bit outdated like you said, but sometimes adding some of the water profile additions of the locations water can help elevate certain aspects of the beer. However, I am a novice at this part so I could be way off
Sounds like going back to store-bought water would be the way to go and then add appropriate amounts of CaSO4 and/or CaCl2 for the style.From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.
That's a good idea. I think I may do that. I agree that that FG may be a bit high.How about some English chocolate malt instead of roasted barley? Just a thought.
I was wondering about this. The roasted barley was intended to darken it up a bit and add a little roasty character to it. Do you think the chocolate malt will add this as well? I have never used either malt. Im only on brew #7 or 8
To be honest, the only roasted malt I normally use is carafa.
I believe that most english chocolate malts are very dark so it should be able to help you with color and should provide some roast but less than roasted barley. Someone with more experience with these malts in particular can chime in...
At 1-2% I would say it probably wouldn't make a difference but at 4% I am not so sure.