Dark & Roasty Foundation

Dark roasted malts are acidic. Without bicarbonate to buffer the mash, stouts and porters can taste thin, sharp, astringent. This Dublin-inspired blend pairs moderate chloride with meaningful bicarbonate, the exact water stack behind the world's great dry stouts, so roasted barley and chocolate malt read as smooth, rich, and full. One pouch into 5 gallons of RO or distilled water gets you there.