Author Topic: RO water adjustments for Special Bitter  (Read 3786 times)

Offline DrewG

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RO water adjustments for Special Bitter
« on: June 14, 2012, 11:14:06 AM »
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
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline anthony

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Re: RO water adjustments for Special Bitter
« Reply #1 on: June 14, 2012, 11:44:02 AM »
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.

Offline DrewG

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Re: RO water adjustments for Special Bitter
« Reply #2 on: June 15, 2012, 07:55:27 AM »
Thank you
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline jmcamerlengo

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Re: RO water adjustments for Special Bitter
« Reply #3 on: June 18, 2012, 12:20:44 PM »
If I recall correctly, Gordon did use Gypsum, Calcium Chloride and Chalk for his ESB recipe in his book.
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.