Brewing Water Profiles And Tools

**HenryHill** · 08-08-2009, 08:01 PM

Please stick this to the top of our Brew Science Forum.

Many of the spreadsheets have the world water profiles in them on another page.

Spreadsheets:
Palmer's in English Units
http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls
Palmer's in Metric Units
http://howtobrew.com/section3/Palmers_Metric_RA_ver2d.xls
Spine's
http://www.photo-swiss.com/brewing/spreadsheet.zip
saq's
http://www.thesaq.net/beer/waterprofile/

Nomographs:
Interactive:
Mash pH Nomograph
Palmer's
http://www.howtobrew.com/images/f83.pdf

Mineral Calculators:

Brewing Water Chemistry Calculator | Brewer's Friend

Links To Understanding Mash pH And Mash Minerals:
How to Brew - By John Palmer - Understanding the Mash pH
http://www.tcbrewmasters.org/articles/6.PDF
Mash pH – Hard Water Treatment for Brewing Beer | Home Brewing Beer Blog by BeerSmith
International Water Profiles:
How to Brew - By John Palmer - Balancing the Malts and Minerals
Water And Homebrewing

"Water chemistry of classic brewing cities
Pilsen Dortmund Munich Vienna London Burton Dublin
Calcium 7 225 75 200 52 268 118
Magnesium 2 40 18 60 16 62 4
Sodium 2 60 7 8 99 54 12
Chloride 5 60 10 12 60 36 19
Sulfate 5 120 10 125 77 638 54
Alkalinity 14 180 152 120 156 200 319

Pilsen: Very soft water allows pale color and clean bitterness of Pilsner.

Dortmund: Very hard water, with high levels of nearly all the water minerals. Used for making the medium-bitter, pale style known as "Export" lager.

Munich: High carbonate content leads to low hopping rates and darker color as found in Dunkel and Bock.

Vienna: Low sodium and chloride levels surrounded by high overall hardness. This city is famous for the production of well-balanced amber-style lagers.

London: Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Burton-on-Trent: High sulfate content contributes to sharp, clean bitterness of classic pale ale, India pale ale.

Dublin: Extremely high carbonate content requires the use of acidic dark malts to achieve a more neutral pH. Thus, Dublin stouts like Guinness, include 10 percent roast barley in their grists. "

From Kaiser:

3 part series on pH in brewing:

Water

And my spreadsheet:
Kaiser_water_calculator.xls

**-TH-** · 09-22-2009, 01:53 PM

Another spreadsheet is here: www.EZWaterCalculator.com

MTBREWDOG · 09-25-2009, 07:29 PM

It would be nice if this forum was monitored to limit the number of people asking for help with their water profiles means that their is this huge resourse available. Just my two cents.

Joe

**Bobby_M** · 09-25-2009, 07:39 PM

People learn in different ways. Some can read a book and get it. Others need hand holding and a dialog for it to sink in. If we all shut down threads simply because it's been covered in Palmer's book, or on a podcast somewhere, might as well shut HBT down too.

MTBREWDOG · 09-25-2009, 07:51 PM

Point taken.

Joe

saq · 10-13-2009, 07:11 AM

Wow I didn't notice my spreadsheet I've been talking about in chat had made it into a brewing science stickied thread post! I'm flattered!

I have made a pretty significant overhaul to my water profile spreadsheet and its now at version 8.1. Its a bit more streamlined and now calculates RA and estimates optimal SRM levels as well as SO4:CL. Please let me know what you think.

**Homercidal** · 10-19-2009, 08:10 PM

Quote:

Originally Posted by saq

Wow I didn't notice my spreadsheet I've been talking about in chat had made it into a brewing science stickied thread post! I'm flattered!

I have made a pretty significant overhaul to my water profile spreadsheet and its now at version 8.1. Its a bit more streamlined and now calculates RA and estimates optimal SRM levels as well as SO4:CL. Please let me know what you think.

I think I still can't figure it out! LOL! I downloaded it and will play with it some more. I'm not sure if there is a problem with the spreadsheet, or just my limit knowledge of what to do with it.

I think I seriously need to sit in on a class for water and how it pertains to brewing again.

saq · 10-19-2009, 08:52 PM

Quote:

Originally Posted by Homercidal

I think I still can't figure it out! LOL! I downloaded it and will play with it some more. I'm not sure if there is a problem with the spreadsheet, or just my limit knowledge of what to do with it.

I think I seriously need to sit in on a class for water and how it pertains to brewing again.

What part are you having problems with? I'm usually in the HBT chat so you can pop in and see if you can catch me when I'm around.
http://www.homebrewtalk.com/chat/

**ThatGuyRyan** · 10-31-2009, 10:53 PM

so for the ez spread sheet when I add lets say .5 grams to the mash it then adds .5 or so the the boil underneath. So am I correct in thinking that I need a total of 1 gram split between the two?

**-TH-** · 11-06-2009, 06:52 PM

Quote:

Originally Posted by ThatGuyRyan

so for the ez spread sheet when I add lets say .5 grams to the mash it then adds .5 or so the the boil underneath. So am I correct in thinking that I need a total of 1 gram split between the two?

The answer is YES you are absolutely correct!

Now as a side note, the latest version of the spreadsheet has a feature where you can uncheck a box if you don't want to add a given salt to the boil. For example, some people like to exclude Epsom salt from the boil because they only want it in the mash for pH reasons and they want to keep total sodium low. The spreadsheet also then shows you how your total water is affected by doing that.

Cheers!