Water Profile adjustments for Milk Stout

[JockMcBrew]

HI there folks

I have a lot of success micro brewing BIAB Single hopped IPA's with only slight Sulphate increase to my water profile..

But nixt week am planning a Milk Stout and was wondering if anybody could advice me oan some adjustments to my water profile to make it best suited for a Milk Stout

I am in Scotland my water is
Calcium-- 10mg/l
Magnesium-- 1.3mg/l
Sodium-- 4.4mg/l
Chloride-- 5.5mg/l
Sulphate-- 10.8mg/l


any help would be much appreciated
Hardness 30.7

 

[Megary]

Without giving you any particular numbers, I would keep the Cl:SO4 ratio relatively balanced, maybe lean a smidge to the Cl side. Let the recipe provide whatever body and sweetness you are looking for. pH around 5.5 for a Stout is a good target.

Better answers will likely follow.

Good luck.

 

[Minbari]

Without giving you any particular numbers, I would keep the Cl:SO4 ratio relatively balanced, maybe lean a smidge to the Cl side. Let the recipe provide whatever body and sweetness you are looking for. pH around 5.5 for a Stout is a good target.

Better answers will likely follow.

Good luck.

agree with this. I make a chocolate milk stout that gets raves where ever I serve it. ratio is 0.8

 

[JockMcBrew]

thanks for the info folks, much appreciated

Slainte

 

[Brewer #445039]

Calcium is important for yeast health and enhancing overall mouthfeel. For Milk Stouts, you should increase the calcium to around 50–100 mg/L.

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