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I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin... The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose and your mash thickness and temps. See here. Mash ph also plays a role, but it isn't the only contributing factor, and the ph is affected by the other ...


In addition to what mdma stated. High ppm of calcium could give the finished beer a "mineral water" flavor, but this is appropriate in many styles. You may want to consider RO or distilled bottled water at least 50/50 with your filtered water. This will help with the pH and cut down on the Chloramine.


It's impossible to say without knowing the recipe, and your existing water etc.. It could go either way, but I'd be inclined to say you'll be fine. It does sound more than we'd typically add to a 5 gallon batch, but I don't see what negative affects it will have, and it clearly did raise the pH over time which was the intent. To put some numbers to it, 5 ...


Rye malt is generally similar to wheat with a projected distilled water mash ph of 6.04 for a %100 wheat grist. Select "Wheat" in your water profile calculator, and mash ph estimator.

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