Planning on a Belgian Golden Strong this weekend, with a standard malt bill of approximately 20lbs Belgian Pilsner Malt in the Mash (adding 3 lbs of sugar to the kettle). This is for a 10 gallon batch. I'm having a hard time getting to water profile (building from RO) that aligns with Yellow Dry in Bru'n Water and gets me to an acceptable pH range. Can anyone give me a recommended profile and mineral additions that estimates a reasonable pH? If you can provide the gram/gal for each mineral that would be great.
Thanks.