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Brewing Stout using RO Baking Soda Dosage?

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  • Brewing Stout using RO Baking Soda Dosage?

    Brewing 10 bbl's of Oatmeal Stout only have access to RO water (city water is not de chlorinated). My grist bill looks like:

    Weight in Lbs

    2 row- 565
    C40- 50
    C120 50
    Roast Barley 10
    Chocolate malt- 50
    Oats - 50

    might add 10 lbs black malt during sparge to increase SRM

    290 gallons mash water

    My salts adds will be be 0.5 grams per gallon of each CaCl and CaSO4 = 145 grams of each

    My sparge water will be about 220 gallons

    will add more Cacl and CaSo4 to kettle at same rate 0.5 grams per gallon of sparge= 110 grams of each

    If I add 80 grams of Baking soda to my mash EZ water Calc puts me at 5.5 pH which is right where I want to be

    Does this look right? I'm afraid of adding too much Baking Soda and being too salty.




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