glorifiedbusdriver
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I'm brewing a hefe tomorrow for the first time but my water at home has 112 bicarbonates HCO3. I was planning on blending my water with distilled water (75 distilleded/25 home) but Palmer's spreadsheet still says that my SRM should be between 4 and 9. Beersmith says that my corlor is 3.5.
Should I use all distilled water then add salts? Here is what I came up with by playing around with Palmer's spreadsheet.
Mash water volume 3.56 gal.
salts to add:
2 grams gypsum
1 gram calcium chloride
2 grams epsom salt
This results in water as fallows:
Calcium 54
magnesium 14
hco3 0
sodium 0
chloride 36
sulfate 141
The SRM here says between 1 and 6.
I assume I would have to make the appropriate adjustments to my sparge water as well.
Is this a good idea or am I getting way over my head.
Should I use all distilled water then add salts? Here is what I came up with by playing around with Palmer's spreadsheet.
Mash water volume 3.56 gal.
salts to add:
2 grams gypsum
1 gram calcium chloride
2 grams epsom salt
This results in water as fallows:
Calcium 54
magnesium 14
hco3 0
sodium 0
chloride 36
sulfate 141
The SRM here says between 1 and 6.
I assume I would have to make the appropriate adjustments to my sparge water as well.
Is this a good idea or am I getting way over my head.