"my water" question
i am planing to brew an american pale ale (all grain) and i wanted to know
if my water profile is suitable for this style:
Are you sure you didn't mix up Cl2 and CO3? That's a crapton of chloride, which will make your beer taste soft, round and dull. APA demands a sulfate-dominant profile.
thanks for the response . i think i will use diffrent water and add some
epsom sallt(cant find any gypsum).
calcium (ca) - 26 ppm
magnesium (mg) - 18
sodium (na) -32
sulfate (so4) - 6
chloride (ci) - 24
carbo (hco3) - 198
do you think a tsp of epsom will make my sierra nevada clone more balanced, and if so ,do i add the epsom to the total 9 gallon brewing water i am heating?
here is my recipe :5 gallon
11 lb pale malt
0.5 lb dextrine
0.3 lb caramunich
0.5 oz magnum 60 minutes
0.5 oz hallertauer 30 minutes
1 oz cascade 10 minutes
1 oz cascade dry hop
yeast: wyeast 1098 brit ale
Epsom salt will help with the sulfate, but it won't add any Ca; gypsum really is preferred.
MgSO4 ought to dissolve easily in water, but a better habit to get into is adding salts to the mash, not the liquor. I'd go 2tsp in 9gal, but no more. Mg is a laxative.:o
I would say for APA, you want the Ca at least 50-100ppm, and the ratio of SO4 to Cl to be at least 2:1... like the man said, too much Mg will put you on the can for a while... look for gypsum... do two salt addition calculations: one for the strike water volume and the other to the remainder of the preboil volume (preboil volume - strike water volume); add in the mash and in the boil, not the HLT.
thanks very much:mug:
also, Mash pH Nomograph
Java-powered version of John Palmer's nomograph
Caution... it is metric; 1 gallon = 3.78 L
could i just use Calcium Chloride (regular table salt) instead of gypsum(cant get any gypsum) to add more calcium?
you can, but the water profile will lend itself to a maltier beer rather than a hoppy beer...
FYI, NaCl is normal table salt, not CaCl... Na doesnt do much for you. Also, avoid iodized NaCl table salt; use kosher or pickling salt.
the ratio of SO4 to Cl should be SO4 dominate to accentuate hoppy beers, and Cl dominate to accentuate malty beers; 1:1 is balanced
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