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Old 11-25-2011, 08:01 PM   #11
kincade
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In the context of both of your (fantastic) advice, I decided to dial the profile back to something more moderate. Hopefully this will work well for an APA, but I dont think I went high enough to really push any flavor to the forefront or ruin it.

I've read here that sodium additions aren't really needed, but Bru'nwater recommends 0-150ppm. Does anyone actually add table salt to get the sodium levels up?

Here is what I ended with:

Starting Water (ppm):
Ca: 7
Mg: 1
Na: 3
Cl: 5
SO4: 3
HCO3: 11

Mash / Sparge Vol (gal): 8 / 12
RO or distilled %: 0% / 0%

Total Grain (lb): 22.8

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 3 / 4.5
CaCl2: 4 / 6
MgSO4: 2 / 3
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 1.5
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 66 / 66
Mg: 7 / 7
Na: 3 / 3
Cl: 69 / 69
SO4: 84 / 84
Cl to SO4 Ratio: 0.82 / 0.82

Alkalinity (CaCO3): -49
RA: -100
Estimated pH: 5.40
(room temp)

Hopefully next time I'll have more time to play with Bru'n water beyond the sparge acidification sheet. It looks like a very powerful tool.

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