[rodwha]

With my new sink I cannot attach my Pur water filter. Used to use that and 1/3 RO water. Now it will be 100% RO water. Also used to doctor up all of my brewing water and use it in the mash and for sparging. This time I will just be doctoring the mash water, and considering whether or not to use my tap water for sparging. It tastes good but can’t say it lacks chloramine. I’ll have to see what I see on the online water report.

Usually I do all-grain batches but was given some extract kits that I’ve modified.

Milk Porter:

1.5 gal mash at 1.57 qts/lb.

1.3 g gypsum, 0.8 g epsom salt, 0.1 g salt, 2 g cal cl, and 1.5 g baking soda. This should give me Ca 56, Mg 5, Na 30, Cl 68, SO 69 and pH of 5.4

Black IPA:

2.25 gal mash at 1.55 qts/lb

1.7 g gyp, 1 g epsom, 0.4 g salt, 2.3 g cal chl, 0.3 g baking soda and a pH of 5.4. This should give me Ca 54, Mg 5, Na 13, Cl 71, and SO 71

Pale Ale:

All-grain 3.25 gal mash at 1.43 qts/gal

2.4 g gyp, 1.4 g epsom, 0.7 g salt, 3 g cal chl and a pH of 5.36. Ca 52, Mg 5, Na 10, Cl 71, and SO 71

Anyone see any reason I should change this?

Does allowing the sparge to sit for 10 mins after stirring each time (I generally break it down into 3 sparges coming close to filling to top of grains) not jack up the pH and create issues? I always doctored the sparge water too figuring it might effect it.

[Bob357]

Best water for extract is either distilled or RO. The mash has already been done with a water profile the manufacturer deemed best for the particular extract. If you're using tap water you can treat it with campden tablets. I tablet will treat 20 gallons. While charcoal filtering will remove chlorine, it doesn't remove chloramine.

[rodwha]

These are partial mashes.