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Hi on this lovely summer day (I hope). As the title suggests I'm brewing a hoppy, high ABV stout, and I'm looking for suggestions as to which salts to throw into the mash. I want the hops to stand out but being an impy stout the pH will need to be addressed. I'm using cheap bottled water:
Ashbeck Tesco water:
CALCIUM: 10 mg/l
MAGNESIUM: 2 mg/l
SODIUM: 9 mg/l
CHLORIDE: 12 mg/l
SULFATE: 10 mg/l
Thanks
Ashbeck Tesco water:
CALCIUM: 10 mg/l
MAGNESIUM: 2 mg/l
SODIUM: 9 mg/l
CHLORIDE: 12 mg/l
SULFATE: 10 mg/l
Thanks