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Old 11-14-2009, 05:05 AM   #1
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Default Anyone wanna weigh in?

Ok, I'm doing a porter tomorrow and I'm haveing a few "issues" with water. Starting water is Ca=27, Mg=6, HCO3=57, Na=36, Cl=24, & SO4=26. So I need to jack up the alkalinity, 9.15 gallons of total mash water (after all additions) and 3.5 gal sparge water. If I add 14g of baking soda and 1g calc. chloride it will get me to the srm's I need (31) and end up on the "malty" side. BUT, here are my final values; Ca=35, Mg=6, CaCO3=288, Na=147, Cl=38, & SO4=26. Should I be worried about the Na being so close to a max value of 150? What is this high value doing to my brew?

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Old 11-14-2009, 05:17 AM   #2
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This calculator works nicely:

http://www.brewersfriend.com/water-chemistry/

Adding 9g of baking soda seems excessive. Perhaps you can add a bit of chalk/calcium chloride to increase the hardness without achieving such a high level of sodium.

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Old 11-14-2009, 05:24 AM   #3
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yeah, if only I actually had some Chalk. It would have helped, but alas we work with what we have eh?

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Old 11-14-2009, 05:26 AM   #4
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I say, go with 5g baking soda, and accept the results.

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Old 11-14-2009, 05:29 AM   #5
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would you still add the 1g of Calc. Chloride to move it into the malty side or close enough not to worry with?

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Old 11-14-2009, 05:31 AM   #6
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I don't think it would hurt.

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Old 11-14-2009, 05:33 AM   #7
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thanks Yuri, I always brew low SRM beers, but tomorrow I thought I would do a Porter then tonight I was like holly crap, my water can't do malty...lol So, it looks like the 5g's will get me a SRM of about 104, I was looking for 275. Will it still end up dark as I want?

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Old 11-14-2009, 05:36 AM   #8
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The color won't change at all. The flavor profile may be a bit "soft," but since you want a malty beer, I think it will be fine.

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Old 11-14-2009, 05:37 AM   #9
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whew! thats awsome! now I can actually get some sleep... thanks again!

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