We have high bicarbonate levels in our fair city. just over 100 ppm. Just wondering what website/calcs you use for lactic acid additions to mash and sparge.
I use RO water. With 362 ppm bicarbonate there would be enough lactate to cause off flavors. 100 is not terrible if you have enough calcium and magnesium, see Burton water as an example.
Since you state sparge water (as well as mash water) pH, that would be Bru'nWater, MpH, or BrewCipher. I'm pretty sure EZWater doesn't do sparge water pH.
yeah, couldn't use Bru'nWater. Doesn't work with google docs (just like someone else's spreadsheet har dee har har). Wife needs to get MS Office for her mac laptop...
Or Apache OpenOffice for Mac, which is free. Note: I haven't tested OO for Mac. I am allergic to apples.
Here is a link where you can find the latest version of MpH Water Calculator. With it you can calculate predicted mash pH as well as acid additions for sparge water, as long as you know the relevant ion levels and pH of your water. Vikeman's BrewCipher (full blown brewing spreadsheet) uses the same equations for the water calculations.
