I'd like to build the ideal brewing water profile for a Belgian Dark Strong (BDS) from scratch, and I'd like your suggestions.
My local water is not ideal (Jacksonville, FL)--see "post your water report"--basically it is really, really high in sulfates.
Target parameters are SRM = 25 and mash pH = 5.2 to 5.4.
I'm planning a 10 gallon batch so I'll be using RO H2O (16 gallons) and brew salt additions to create the liquor.
I'm prepared to use any or all of the 6 major ones: Chalk, Baking Soda, Gypsum, Epsom Salt, NaCl, and/or CaCl).
I'm using 27.25 lbs of grain + 2 lbs of sugar. The calculated OG = 1.100.
Using Palmer's Mash RA Adjustment worksheet v2.5, I came up with the following salt additions:
15 gm chalk, 1 gm gypsum, 1 gm CaCl, 5 gm Epsom Salt, 15 gm Baking Soda, and 5 gm NaCl.
This gives me an adjusted mash of 108 ppm Ca, 8 ppm Mg, 269 ppm Alkalinity as CaCO3, 100 ppm Na, 58 ppm Cl, 41 ppm Sulfate. EH = 82, RA = 188, Est SRM 21 to 25, Cl:SO4 = "malty."
Does this look right? Will it give me the ideal mash pH? Thanks in advance.