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Home Brew Forums > Home Brewing Beer > Brew Science > "my water" question
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Old 07-05-2009, 12:00 PM   #1
dooksh
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Default "my water" question

hello,

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:

calcium-80 ppm
magnesium-16 ppm
sodium-5 ppm
chloride-170 ppm
bicarbonate-10 ppm

thanks

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Old 07-05-2009, 07:28 PM   #2
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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.

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Old 07-06-2009, 01:32 PM   #3
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thanks for the response . i think i will use diffrent water and add some
epsom sallt(cant find any gypsum).

new water:

calcium (ca) - 26 ppm
magnesium (mg) - 18
sodium (na) -32
sulfate (so4) - 6
chloride (ci) - 24
carbo (hco3) - 198

ph- 7.8

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

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Old 07-06-2009, 05:16 PM   #4
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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.

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Old 07-06-2009, 05:24 PM   #5
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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.

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Old 07-06-2009, 05:28 PM   #6
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Oh yeah:
Brewing Water Chemistry Calculator | Brewer's Friend

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Old 07-06-2009, 05:38 PM   #7
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thanks very much

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Old 07-06-2009, 05:46 PM   #8
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also, Mash pH Nomograph
Java-powered version of John Palmer's nomograph
Caution... it is metric; 1 gallon = 3.78 L

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Old 07-06-2009, 05:57 PM   #9
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could i just use Calcium Chloride (regular table salt) instead of gypsum(cant get any gypsum) to add more calcium?

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Old 07-06-2009, 06:23 PM   #10
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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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