Author Topic: Water additions for red ale  (Read 5488 times)

Offline richardt

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Re: Water additions for red ale
« Reply #15 on: September 03, 2012, 07:21:56 AM »
That's why chalk (calcium carbonate), if used at all when building your water profile, should be added directly to the mash.
Otherwise it just remains a precipitate in the bottom of the hot liquor tank (BTDT).
Boiling causes calcium carbonate to drop out as precipitate--it is an effective method of pre-treating one's indigenous brewing water if the bicarbonate levels are too high.  There's much more information about bicarbonate levels, pH and alkalinity throughout this forum--much of it contributed by Martin and Kai.