Water Profile - Sanity Check/Asking for Help
Looking to brew a hoppy blonde that almost tastes like an APA. In the past I’ve used Bru’n water and haven’t had too many issues but I’ve been out of the game for several years. Using an eBIAB system, my mash in volume is 6.57 gallons. Based on my research online, the target water profile should be as follows;
100 Chloride 12 Sulfate 23 Sodium 9 Magnesium 56 Calcium
Now, I am started with RO water or DI water so my baseline is zero. The following additions result in the numbers below; 2g Chalk 1.4g Canning Salt 1.3g Magnesium Chloride 0.8g Epsom
Based on the target, I’ve come up with; 54 Chloride 12 Sulfate 23 Sodium 9 Magnesium 32 Calcium
+3 mL of Lactic acid to deal with the bicarbonate generated by the Chalk
The closest I can get is 32 calcium, and 55 Chloride unless I add gypsum which sends the sulfate level way out of range.
Does anyone have any advice? Thank you in advanced!