Date: 11 Nov 2006 13:33:09
From: JS
Subject: Acidulated Malt Question
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I'm relatively inexperienced in the super-light pilsner style. The
relevant particulars of my water are Ca 34ppm, and 7.4 pH. Would
acidulated malt be advised for this? How much for a 5-gal batch?
Would CaCl be indicated for the sparge? I usually batch sparge.
Thanks.
John S.
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