suprchunk

Recipes 

Posted this on the BN forum as they had a dedicated thread, it seemed for water chemistry. But since the posting on there is about on post a day, or every other day, I thought I would get a quicker response here.

Just go my report but it does not have the measurements that the spreadsheets and normal applications take. It also has some different measurements that need to be converted to something else. I just have not seen those conversions listed anywhere. At least as far as brewing is concerned. It is a German water report from here: link

The main items of note:

Calcium 56.5 mg/l
Chloride 33.3 mg/l
Potassium 3.3 mg/l
Magnesium 7.9 mg/l
Sodium 15.1 mg/l
Sulfate 89.4 mg/l
Alkalinity (listed as Säurekapazität on my report) 1.3 mmol/l
/\/\/\This is the one I am having an issue with, how can I get a valid figure to input into the sheets and apps from this moles figure?
Total hardness is listed (in dH) along with a couple other things (also in dH or mmol/l). There is no listing of bicarbonate.

I'm sure I'm missing something simple in my attempt at getting this put into Kai's, and JP's spreadsheets. Any help out there from the way-smarter-than-me types?

ajdelange

Recipes 

The Säuerkapazität (literally acid capacity) means that it took 1.3 mmol of acid to lower the pH of 1L of the water sample to 4.3 (or some other pH close to 4.3 depending on the requirements of the standard used to define alkalinity. It is more correct to express this in millequivalents per liter but we will assume that 1.3 mmol means 1.3 mmol of hydrogen ions so that this number is the same as 1.3 mEq/L. Multiplying this by 50 gives 65 ppm as CaCO3 for the alkalinity.

There is no need to list bicarbonate. In potable water at pH below 8.3 all the alkalinity is attributable to bicarbonate. Thus 1.3 mmol/L can be interpreted as 1.3 mmol/L bicarbonate. As the gram molecilar weight of bicarbonate is 61 the bicarbonate content is 1.3*61 = 79.3 mg/L.

suprchunk

Recipes 

Cool. Thanks AJ. Now I just have to try and wrap my head around the rest of it.

Thanks again.