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Old 08-24-2012, 11:16 PM   #461
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This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium chloride that seems real high and when i type that in to palmers spread sheet its giving my a chloride of 220 ...am i doing something wrong?
thanks



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Old 08-30-2012, 06:25 PM   #462
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This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium chloride that seems real high and when i type that in to palmers spread sheet its giving my a chloride of 220 ...am i doing something wrong?
thanks
The recommendations are per each 5 gallons of brewing water treated. Are you 5 x too high perhaps?


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Old 08-30-2012, 06:34 PM   #463
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The Water Panel from NHC 2012 is posted on the "Let's Brew" section of the AHA site under "Homebrewing Seminars". It's a members only resource.

I believe this link will only work if you are logged in. http://www.homebrewersassociation.org/attachments/presentations/audio/2012/1616-26%20Water%20Panel.mp3
Hey that's me asking the question at the end about whether or not they recommend treating the sparge water.
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Old 08-31-2012, 02:09 AM   #464
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Originally Posted by bv805 View Post
This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium chloride that seems real high and when i type that in to palmers spread sheet its giving my a chloride of 220 ...am i doing something wrong?
thanks
40.8 grams of CaCl2 (the anhydride) in 30 gal of DI water ought to give you 230 mg/L chloride. The stuff you buy at the LHBS is probably equivalent to 80% CaCl2 and thus your chloride would be 0.8*230 = 184 mg/L. That's a lot but remember that the double recommendation is for 'very minerally beers'. If you want to brew very minerally beers it would be better to work up to those levels i.e. use the standard recommendation the first time you brew and add increasing amounts on subsequent brews. Or if you want to start at the 'very minerally' level be sure to try at reduced addition rates on a subsequent brew or two.
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Old 09-06-2012, 06:28 PM   #465
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Any suggestion for what you would do for IPAs?

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Old 09-06-2012, 10:22 PM   #466
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Exactly the same i.e. start at the baseline level and work up.

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Old 09-07-2012, 01:32 AM   #467
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Exactly the same i.e. start at the baseline level and work up.
Should an IPA include saurmaiz?
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Old 09-07-2012, 03:10 AM   #468
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Exactly the same i.e. start at the baseline level and work up.
So just to clear up I add the 1 tsp of calcium chloride dihydrate and 2% sauermalz, then more additions for the style Im going for?
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Old 09-07-2012, 03:26 AM   #469
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Yes.

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Old 09-07-2012, 04:17 AM   #470
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Cool thanks. Just wanted to be sure.



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