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Old 05-29-2012, 05:15 PM   #11
panicbuttonguy
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So here is what I got from Bru'n Water with my buddy's water profile.
Finished Water Profile
Calcium - - - - - - - - - - - -104.0
Mg - - - - - - - - - - - - - - - - 5.0
Sodium - - - - - - - - - - - - 12.0
Sulfate - - - - - - - - - - - - -210.1
Chloride -- - - - - - - - - - 36.1
Bicarbonate - - - - - - - - - 28.0
Cations - - - - - - - - - - - 6.1
Anions -- - - - - - - - - - - 5.9
Total Hardness -- - - - - - - 281
Alkalinity -- - - - - - - - - - 23
RA -- - - - - - - - - - - - - -54
SO4/Cl - - - - - - - - - - - - 5.8
The current water needs a dilution of 1:1, 1.33 g of Gypsum, and .15 CaCl2.

Can someone confirm that this is an acceptable IPA profile and/or are there going to be any issues adding the ions back?

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Old 05-29-2012, 06:19 PM   #12
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I'm in your area and have the same water report back from Ward. I just brew with RO water from Cub Foods and add minerals with CaCl2 and/or CaSO4 only.

A 1:1 dillution can't reduce the Total Alkalinity (CaCO3) from 280 ppm to 23 ppm, that's more like 10:1. Are your salt additions grams per gallon?

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Old 05-29-2012, 07:20 PM   #13
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Yeah. This is based off of Golden Valley water. We're currently brewing at my buddy's house so I calculated this from bru'n water with a 1:1 dilution. The reason for the dilution is because his alkalinity is at 54 and 1/2 of that is acceptable I guess. I just wanted Sulfates up to around 200 and calcium and chloride up a bit from the diluted water.

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Old 05-29-2012, 07:33 PM   #14
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Minneapolis and those suburbs have a lot better water. What you posted seems accurate for a 1:1 dilution and the salts (grams per gallon).

Water with 54 ppm alkalinity is going to be fine for many styles with just a little extra acid.

I'm most familiar with EZ Water Calculator 3.01. You can calculate the weight of Weyermann acidulated malt to add to your mash by putting in your water, dilution, mash & sparge volumes, grain and salt additions into that spreadsheet. I've checked with a freshly calibrated pH meter doing this and it's been pretty accurate. I batch sparge and treat the sparge water the same as the mash water.

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Old 05-29-2012, 07:47 PM   #15
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ok cool. Well I'll shoot for this and cross my fingers. What pH meter do you use?

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Old 05-29-2012, 07:55 PM   #16
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You're most likely going to be >5.6 pH (room temp) for an IPA and that water.

Post the grain (weight & type) and mash volume and I'd be happy use EZ water to estimate the acidulated malt. Estimate the acid malt and buy it at Midwest, then cross your fingers IMO.

Do you batch sparge?

I have a Hana pHep 5 (Hana 98128), pH 4.0 & 7.0 buffers, storage solution & cleaning solution.

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