Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Brew Science > Do I need help? Yes, I do.

Reply
 
LinkBack Thread Tools
Old 09-30-2012, 05:52 PM   #1
mtbfan101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Raleigh, North Carolina
Posts: 65
Liked 3 Times on 3 Posts

Default Do I need help? Yes, I do.

Hey everybody,

Never used EZwater before, but I thought I'd give it a whirl. Anywho, this is what I'm getting, and I want yall's expert opinions before I go chucking chemicals into my beer like a mad scientist(or a dangerously naive one..?)

water-chemistry.jpg  
__________________
mtbfan101 is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 06:04 PM   #2
mtbfan101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Raleigh, North Carolina
Posts: 65
Liked 3 Times on 3 Posts

Default

Okay, so that font is a bit small...Here are the numbers:

HCO3: 38.5

Mash / Sparge Vol (gal): 3.75 / 3.79
RO or distilled %: 0% / 0%

Total Grain (lb): 12.0

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 1
CaCl2: 5 / 4
MgSO4: 2 / 1
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 143 / 125
Mg: 16 / 13
Na: 28 / 28
Cl: 187 / 169
SO4: 174 / 140
Cl to SO4 Ratio: 1.07 /1.21

Alkalinity (CaCO3): 39
RA: -73
Estimated pH: 5.53

I pretty much just plugged numbers in until all the numbers on the bottom were green lol. What do you guys think?

__________________
mtbfan101 is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 06:41 PM   #3
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,800
Liked 563 Times on 464 Posts
Likes Given: 15

Default

Before we can comment we need to know what you are starting from i.e. what the analysis of your untreated water is and whence you are trying to go i.e. what kind of beer are you planning to brew.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 07:03 PM   #4
mtbfan101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Raleigh, North Carolina
Posts: 65
Liked 3 Times on 3 Posts

Default

Sure, it looks like this:
Calcium: 15
Magnesium: 2.84
Sodium: 28
Chloride: 17.1
Sulfate: 40.8
Alkalinity: 38.5
PH 8.4

I am brewing a Belgian dubbel. The recipe looks like this:
6.5 lb Pilsner(2-row)
3 lb Vienna
1.5 lb Munich
1 lb Belgian candy sugar(amber)
.5 lb Special B
.5 Carapils

Yeast: Ardennes

Hops: Northern Brewer/Saaz

I was thinking since this will be dry, I'd probably want to up the chlorides since it allegedly enhances the sweetness or body of the beer. I don't know how to do that properly, however.

__________________
mtbfan101 is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 07:23 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,582
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Your chloride is WAY too high. Reduce it alot. Keep it under 100 ppm, and even less would be great. Likewise your sulfate is WAY too high for your desired result. Don't add any epsom salts at all, and only enough CaCl2 to bring your Calcium to 50ish. I'd leave out the gypsum as well. Your plain water is far better than your adjusted water!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 02:33 AM   #6
mtbfan101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Raleigh, North Carolina
Posts: 65
Liked 3 Times on 3 Posts

Default

Haha, well damn. Why is it so out of range? It seemed to fit the "Palmer's ranges". Would you recommend just using 3 g of CaCl or so?

__________________
mtbfan101 is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 11:21 AM   #7
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,685
Liked 181 Times on 158 Posts
Likes Given: 24

Default

The 250 ppm allowable range for chloride that How to Brew mentions is for drinking water quality. That limit is far too high for brewing water usage. Keep Cl under 100 ppm in most cases.

__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 12:23 PM   #8
mtbfan101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Raleigh, North Carolina
Posts: 65
Liked 3 Times on 3 Posts

Default

Ahhh, interesting. What about the other ions? Is there a good chart for appropriate brewing ranges?

__________________
mtbfan101 is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 12:37 PM   #9
ajdelange
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,800
Liked 563 Times on 464 Posts
Likes Given: 15

Default

Chloride and sulfate are the so called 'stylistic' ions because their concentrations are set by stylistic considerations rather than the need to control pH. Of course all ions are ultimately stylistic but you have more flexibility with these. In practical terms you should set them to whatever levels give you a beer you like. The EPA MCL for both is 250 mg/L. That means that in the opinion of EPA water with those ions at or above those levels is aesthetically displeasing. But beers are regularly brewed with sulfate levels above 250 - well above in some cases and the same is true of chloride though I think it's less common than with sulfate. OTOH old timers regularly put table salt in their beer when it was served to them.

You are blessed with water that is relatively low in mineral content. Low mineral content is generally a good thing as you can work upwards from it to see if you find additional choride or sulfate a benefit or detriment. Were I approaching this water I would dilute it 2:1 with RO water or at least 1:1 because of the sulfate, add 1/2 tsp calcium chloride (2- 2.5 grams) per gallon (of the diluted) and try that as a starting point. It would be hard to ruin a beer with that water if you do everything else required of the brewing process at least approximately correctly. Having brewed the beer this way you can then experiment with the finished beer by adding small amounts of table salt, calcium chloride and gypsum to see which, if any of those improves the flavor. See the Primer in the Stickies.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 06:05 PM   #10
mtbfan101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Raleigh, North Carolina
Posts: 65
Liked 3 Times on 3 Posts

Default

Great, thanks guys! That would have been an expensive grain bill for me to destroy haha. Just for clarity, that is 2 parts RO/1 part tap water, correct?

__________________
mtbfan101 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools