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Old 12-12-2013, 02:34 AM   #1
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Default First time trying Bru'n Water

If some of you wouldn't mind giving this a quick run thru I would appreciate it.
Going to try brewing a recipe I tried before getting into water adjustments. It is from Jamil and Palmer's book. I am going to be using RO water or just plain distilled due to where I am living for the next 3 months. The water at the tap is from a softener and the water at the hose has Iron in it. This with be a small batch BIAB brew.
1) First question with Bru'n Water is what is meant by total batch volume. Is this the post boil volume at 212 or at ambient temp? Or is it the volume into the fermentor or volume into packaging?
2) I am not sparging so I followed the directions for setting the sparge water additions to 0.01, do I need to do anything on the sparge acidification page?
3) It looks like my water to grist ratio is about 2.81. With it being thinner do I need to shoot for a lower mash pH?
My recipe looks like this:
Marris Otter 3.33#
Munich 0.36#
Crystal 40 0.27#
Crystal 120 0.18#
Victory 0.18#
Total grain bill is 4.32#

Bru'n water has me adding 0.8 grams of Gypsum and 1.5 grams of CaCl to my starting water of 3.03 gallons. My target profile is Amber (Malty) and my adjusted water would come out to be Ca 52.3, Mg 0, Na 8, Sulfate 37.9, Cl 67.8, Bicarb 16, RA -24, Alk 13. Mash pH would be 5.47 which I wanted about that range.
If you see any flaws feel free to tear it apart, all suggestions welcomed.

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Old 12-12-2013, 01:05 PM   #2
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I don't understand what you're asking in question 1. The volume is the amount of water in the mash, and then the total batch size volume.

Those numbers look fine- what's the projected mash pH? 5.47? That's the important thing and it's perfect.

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Old 12-12-2013, 01:40 PM   #3
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If I am reading your question correctly in #1, the volumes you need for Bru'n Water are your total mash volume (including any infusions), total sparge volume (in your case just ignore the sparge worksheet), and the finished batch size, so 3 gallons or whatever.

Since you are not sparging, then as Yooper says - hitting the right pH is the requirement, which might require moving some portion of the mineral additions into the boil in your case.

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Old 12-13-2013, 01:59 AM   #4
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Default Thanks for the help

Thank you for the replies. To help clarify my first question, I use the Biabacus from biabrewer to scale and set up my recipes. I was using their terminology. It wasn't clear to me what Bru'n water meant by batch volume. Is that the amount left after the boil while still at 212 (higher temp, more volume), or once it is cooled down? For example my End of Boil Volume at 212 would be about 2.12 gallons and at ambient temp it would be about 2.04 according to the spreadsheet.
After playing with Bru'n water again it doesn't really look like it matters at all with regards to the mash pH. It looks like it is using to determine the final beer color. Know I just have to wait for Christmas to get the meter. . Again, thanks for the help.

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Old 12-13-2013, 05:25 AM   #5
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Volumes do matter as concentrations are determined in grams per gallon (or the metric you prefer in the subscriber version), then translated into actual weights of additions between mash and sparge. This is the same model most recipe apps use to determine batch sizes... So 5.5 gallons after system losses. I suppose you could use the final volume into fermenter as well.

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