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Home Brew Forums > Home Brewing Beer > Brew Science > EZ Water Calculator 2.0
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Old 09-15-2010, 04:54 PM   #1
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Default EZ Water Calculator 2.0

EZ Water Calculator 2.0 is now available:
http://www.ezwatercalculator.com/

The spreadsheet now calculates the estimated mash pH rather than using Palmer's RA/SRM correlation. The pH is calculated using water profile data, SRM, amount of roasted malt, and mash thickness. Calculations are based on Kai's extensive mash water pH experiments, seen here:
http://braukaiser.com/documents/effe...on_mash_pH.pdf
and here:
http://braukaiser.com/wiki/index.php...ty_and_mash_pH

Version 2.0 also allows for addition of acidulated malt (Sauermalz).

Less focus is placed on the chloride to sulfate ratio, although it is still there.

Regional water profiles (i.e. Burton, etc.) have been removed.

Some disclaimers have been added - including one about the addition of chalk.

Here's a screenshot:

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Old 09-15-2010, 04:58 PM   #2
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Nice! Thanks for all the hard work and keeping the spreadsheet up with current research. Looking forward to using this!

.... Any chance of uploading an html version. My Excel 2008 for Mac doesn't like the radial buttons for alkalinity and bicarbonate. This was the case in the last version too, so I always used the html version, which worked for selecting alkalinity.

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Old 09-15-2010, 05:14 PM   #3
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You freakin animal.

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Old 09-15-2010, 05:25 PM   #4
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Sweet! Are crystal malts roasted? Or does that just apply to black patent and roasted barley?

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Old 09-15-2010, 05:59 PM   #5
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I always assumed that Crystal malts were not roasted (which contribute more acidity) and that roasted malts (Roasted Barley, chocolate, black patent) contributed less acidity. Is this true?

Also, how does munich and vienna play into this spreadsheet? When using Kai's spreadsheet I considered them to be roasted specialty malts.

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Old 09-15-2010, 06:01 PM   #6
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Quote:
Originally Posted by aarondrich View Post
I always assumed that Crystal malts were not roasted (which contribute more acidity) and that roasted malts (Roasted Barley, chocolate, black patent) contributed less acidity. Is this true?

Also, how does munich and vienna play into this spreadsheet? When using Kai's spreadsheet I considered them to be roasted specialty malts.
I put munich in as a base grain, I hope that's right? Always more to learn.
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Old 09-15-2010, 06:10 PM   #7
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Ok, since we started it how about Aromatic? I'm assuming this is roasted?

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Old 09-15-2010, 06:24 PM   #8
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The "specialty" grain heading is what throws me off, aren't all specialty grains roasted, at least to a point?

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Old 09-15-2010, 06:25 PM   #9
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Any chance for a tsp size addition conversion ?

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Old 09-15-2010, 06:35 PM   #10
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here's the chart from Kai's paper:


Munich and Vienna are in the base malt grouping.

I think I will change the heading "specialty" malts to be "crystal - type" malts
and maybe list examples somewhere.

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