I am planning on brewing a Berliner this weekend and want to correct my water chemistry.
From a previous post my existing water is:
Ca 45 ppm, Mg 3.3 ppm, Na 20 ppm, Cl 41 ppm, SO4 11 ppm, vicar 104 ppm, total alkalinity 126 ppm, pH 7.8.
Based on How to brew back cover I am looking for a mash pH of 5.6 therefore Bru'n Water indicates I need about 0.7 mL/gal of lactic acid to adjust the sparge pH and 0.35 mL/g to acidify a mash with 4.2 lbs of pilsner and 3 lbs wheat.
So I guess my question is did I follow the W/S correctly? Or do others have better suggestions?
Thanks and really great W/S Martin.