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Old 07-06-2009, 05:28 PM   #11
dooksh
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thanks again.
little by little things start to make sense

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Old 07-06-2009, 05:34 PM   #12
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i could also use this water:

ca: 80
mg: 16
na: 5
ci: 170
so4: 18
hco3: 10
ph: 6.8

i am brewing tomorrow and i only have epsom salt an regular table salt.
what would you recommend to add to my mash water (15 qt) sparge(5 gallon)

thanks

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Old 07-06-2009, 06:07 PM   #13
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so, you only have MgSO4 (epsom) and NaCl (table)... no other sources of Ca (gypsum, chalk, calcium chloride)? I am assuming your total preboil volume is 7 gallons?

if this is the case, you will have one of two problems: if you go straight water with your profile, the Cl will dominate and hops wont shine; if you dilute (1/3 your water with 2/3 reverse osmosis/DI water) to get the SO4:Cl ratio balanced to hop dominate, your Ca will suffer, and you want the Ca to be at least 50 to help with yeast floc.

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Old 07-06-2009, 06:28 PM   #14
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(posted a separate thread)


first of all a am sorry but i think i developed a slight OCD brewing problem.
i am brewing tomorrow and i have 6 kinds of water to choose from and only
epsom salt to adjust the profiles.
my big question is which water would you choose for an sierra nevada pale ale(with only epsom to work with):

water 1:

hco3: 354
mg: 25.8
na: 15.9
so4: 20.5
ci: 8
ca: 73.9
ph: 7.4

water 2:

hco3: 10
mg: 16
na: 5
so4: 18
ci: 170
ca: 80
ph: 6.8


water 3:

hco3: 236
mg: 31
na: 46
so4: 28
ci: 80
ca: 62
ph: 7.9


water 4:

hco3: 311
mg: 29.2
na: 6.3
so4: 4.1
ci: 2.4
ca: 50.1
ph: 7.45

water 5:

hco3: 260
mg: 16
na: 9
so4: 7
ci: 19
ca: 70
ph: 7.5

water 6:

hco3: 198
mg: 18
na: 32
so4: 6
ci: 24
ca: 26
ph: 7.8

hope someone could help me

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Old 07-06-2009, 07:14 PM   #15
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water 6 has too low Ca; most of the others (except 2) have high HCO3 (typically you would want less than 125ppm, except in darker beers)

if I had these options and only had MgSO4, I would:

take 10 qts of water 2 and 5 qts of distilled/RO water and strike with that. add 3.5g of MgSO4 after you add the grains.... should take the chemistry to Ca:53, Mg:33, Na:3, SO4:103, Cl:113, HCO3:7

fill the HLT with the necessary amount of water for sparging to attain preboil volume; use the same ratio (2 parts water 2, 1 part distilled/RO)

if your preboil volume is 7 gals, then you need another salt addition for the makeup water (7gals - 15 qts [14.2L] = 13 qts [12.3L])... using the nomograph to hit the same numbers, add 3.0g to the boil to get similar water chemistry as the strike water.

the SO4:Cl ratio wont be hop dominate; it will be mildly malt dominate to balanced. the Ca is high enough not to cause problems; the HCO3 is sufficient; the Mg shouldnt be high enough to cause any gastrointestinal disasters...

hopefully, this helps

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Old 07-06-2009, 07:18 PM   #16
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maxhavoc thank you very much for your help, i will try that

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