Brewing up an ESB this week and wanted to run by my latest water profile I worked up for it. I tried the Amber Bitter profile for Brunwater last time for a special bitter and did not care for it. Looking at the Pale Ale profile (which I have used in AIPA's before) and it seems a bit too over-mineralized for what I am looking for.
So, here is my adjusted water for this next one with a predicted 5.4 mash pH and RO water. 1.056 OG, 11-12 SRM, 45 IBU's
61 ppm Ca
12 ppm Mg
30 ppm Na
130 ppm SO4
51 ppm Cl
These additions were made to help hit my target pH with the resulting adjusted levels above. Any thoughts or suggestions?