I've been chatting with my local city water tech.
Based on what she sent me, the numbers work out as...
- pH- 7.5
- Ca- 20.1
- Mg- 12.6
- K- 1
- Chloride- 5.4
- SO4- 11.5
- Hardness (CaCO3)- 103
- Alkalinity(CaCO3)- 99.6
- Bicarbonate (CaCO3)- 123.3
I guess they can all be rounded to the next higher or lower number... :)
So, my question is.. for brewing a dark beer.. I want to try Jamil's Robust Porter.. and later, an Oatmeal Stout.
- With the high(er) Bicarb, do you boil, cool and siphon to reduce the number?
- Or would you do an acid addition to the total water?
- Or would you do any dilution and add salts?
- Or build your water from RO?
- Or do you do nothing?
- Given any choice.. what YOU would do.. THEN what would you add as salts for that water for the dark beer?
If you simply built your water from RO, what would you add for 5g of all-grain? Or, if you simply added "x" ml of Phosphoric or Lactic Acid.. what would you then do.
Thanks for any help.