flexbrew

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I am trying to determine my RA for use in palmer excel spreadshhet. Can anyone help with the math. Below is my water data.

Alkalinity 4.0
Calcium 2.15
Chloride 8.7
Hardness 7.5
Magnesium 0.52
pH 6.9
Potassium 0.481
Sodium 5.5
Sulfate (SO4) 4.5

bmbigda

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as long as you know what you hardness number refers to (CaCO3 or HCO3), then its much simpler than you're realizing. plug in all the numbers you've listed in the "source water" portion. you won't need pottasium or alkalinity. towards the top, enter you target SRM...this will output a range of acceptable RA levels for the particular recipe you're brewing.

what I usually do next is scroll down to the salt additions portion, and manipulate the final numbers to agree with Palmers suggested levels in the book (can be found online, too). as you're adjusting you bicarbonate levels, the spreadsheet will output an SRM range, the idea is to get you target SRM to fall within this range, preferably towards the middle.

bobbytuck

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Or drop RA -- and the idea of manipulating SRM to get an RA (or vice versa) -- altogether and simply target pH (with a calibrated pH meter and proper salt additions). I've been working with the Bru'n spreadsheet (and the advice of many generous folks here in the forum) and have had very good luck with this approach.

ajdelange

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In a nutshell, you don't have any to speak of. The formula is

RA = alkalinity - [calcium_hardness - magnesium_hardness/2]/3.5.

Your alkalinity is 4.
Your calcium hardness is 50*2.15/20 = 5.4
Your magnesium hardness is 50* 0.52/12.15 = 2.1

Thus your RA = 4 - [5.4 + 2.1/2]/3.5 = 2.2

Homercidal

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I'm with Bobby here. I started out targeting RA and later found out that it really makes little difference. Target pH and let the RA fall where it may.

Kai has a nice podcast on pH on basic brewing, and there is a nice spreadsheet called Bru'nwater that I use that really works toward pH. It's a busy spreadsheet, but it gives you all sorts of information. It just makes sense once you grasp the idea that pH is the goal.

flexbrew

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What about using Buffer 5.2 in the mash. Then if you want a certain water profile add to the volume you now have right in the boil. This way you get the mash ph and a the desired flavor.

ajdelange

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If 5.2 did what its label says it does that would work but it doesn't and so it won't.

flexbrew

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Those are the same guys who make star san right? Talk about going from a homerun to a swing and a miss. Has anyone told them it doesnt work?

flexbrew

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The only reason I dont want to use bru n water is because i dont know how to fill in my watet for bicarbonate, carbonate, sulfate and just to get confirmation that both nitrates, fluoride and iron are all 0. Attached is my water report any help woyld be greatly appreciated.

My report doesnt say how alot of theese items are being reported.

Attached Images

 

ajdelange

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Yes, someone (can't remember whether it was here or another forum) called them and they told him that it couldn't be expected to lower pH to 5.2 but was intended to insure that pH didn't go below 5.2.