I take it that NYC tap water is very soft with very low residual alkalinity. So if I'm doing a mini-mash for an imperial stout, should I be worried about pH dropping too low? I've been thinking about trying a pH stabilizer, or just adding some baking soda (budget option). Or maybe I just shouldn't stress about it?
5 gal recipe with a 5lb mini-mash consisting of:
3.00lbs Base Malt
0.75lbs Chocolate Malt
0.75lbs Roasted Barley
0.50lbs Flaked Barley
But a lot of the OG will be from extracts to get to about 1.100.
5 gal recipe with a 5lb mini-mash consisting of:
3.00lbs Base Malt
0.75lbs Chocolate Malt
0.75lbs Roasted Barley
0.50lbs Flaked Barley
But a lot of the OG will be from extracts to get to about 1.100.