« on: July 03, 2016, 12:12:02 PM »
A 1/4 tsp of 10% phosphoric could easily bring RO water pH down to 5.5 since RO water has little alkalinity. However, that acid dose is not nearly sufficient to bring a mash pH into a desirable range when mostly pale malt is the grist. My impression is that Gordon just ball parks all of his water to a single specification and brews. Given the low mineralization that his recommendations produce, there is no way that this water treatment will produce a 'minerally' taste in the beer. And I have no justification for the chalk in the boil since that just helps push the already slightly too high wort pH a bit higher and that creates a rougher hop perception and finish. Not having had TT Landlord before, I can't comment on what the finished beer should taste like. But I would be surprised that these mineral additions would make the beer better.
Recognize that Gordon has an outstanding palate and he often tailors his medal-winning beers through post-fermentation blending to produce what he wants the final beer to taste like. On top of that, recognize that Gordon's Ninkasi medals were also a result of his mead results. He is still a very good brewer, but unless you are going to alter your post-fermented beers with blending, you may not be happy with those methods.
Based on what I see those recommendations producing in the finished beers, I wouldn't use Gordon's recommendations. They don't add up to a good result.