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Old 01-28-2013, 11:18 PM   #11
Inhiding
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Originally Posted by mabrungard View Post
Aaron, Thank you for the comments and confirmation of the predictions. It is good to have more field results.

You are the poster child of why the ratio needs to take a back seat to the total concentrations. By maintaining a 2:1 ratio, you are undesirably increasing the chloride. As sulfate rises to HIGH levels, chloride needs to stay quite modest or there will be antagonistic (minerally, bad, rough, unappealing, etc) flavor effects. Review the water profiles for Burton and Dortmund in Bru'n Water. Burton is known for crisp, clean dryness, while Dortmund is known for minerally character. Notice that the chloride level is low for Burton and fairly high for Dortmund. The ratio for Dortmund is 2.5 while the ratio for Burton is over 17.

Now, I'm not recommending any brewer move to the Burton profile. But do recognize how modest the Pale Ale profile is in comparison to Burton. Its ratio is 5.5. More substantial than the 2 you are using, but more importantly it keeps the chloride relatively low so you don't invoke the minerally result.

By the way, if you are a pro-brewer, the Bru'n Water version for supporters has a bunch of features that a pro would appreciate.
Thanks for the reply, I have adjusted the SO4 and CL levels. Here is where I am at:
Calcium 169
Magnesium 16
Sodium 12
Sulfate 300
Chloride 60
Bicarbonate 142
Cations 10.3
Anions 10.3
Total Hardness 488
Alkalinity 188
RA -12
SO4/Cl Ratio 4.9

I went with the Pale Profile.

Thanks as always for your thoughts... they have treated me well with regards to our water.

Aaron
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Old 02-08-2013, 04:58 PM   #12
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So I'm finally brewing this IPA tomorrow (a great activity while snowed in by Nemo) and I'm putting together my water profile using the Pale Ale profile in Bru'n Water. I've got my SO4 at 300, but my bicarbonate is only 20. How essential is it that I get that to the recommended 110? Is that purely an adjustment for raising the mash pH? Right now Bru'n Water is telling me my room temperature mash pH would be 5.3.

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Old 02-08-2013, 05:03 PM   #13
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So I'm finally brewing this IPA tomorrow (a great activity while snowed in by Nemo) and I'm putting together my water profile using the Pale Ale profile in Bru'n Water. I've got my SO4 at 300, but my bicarbonate is only 20. How essential is it that I get that to the recommended 110? Is that purely an adjustment for raising the mash pH? Right now Bru'n Water is telling me my room temperature mash pH would be 5.3.
You'll likely be OK as is. I did an amber recently (hoppier though...50 ibus or so) with an estimated (by Bru'n Water) pH of 5.3. It turned out well.
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Old 02-09-2013, 01:34 PM   #14
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Thanks for the reply, I have adjusted the SO4 and CL levels. Here is where I am at:
Calcium 169
Magnesium 16
Sodium 12
Sulfate 300
Chloride 60
Bicarbonate 142
Cations 10.3
Anions 10.3
Total Hardness 488
Alkalinity 188
RA -12
SO4/Cl Ratio 4.9

I went with the Pale Profile.

Thanks as always for your thoughts... they have treated me well with regards to our water.

Aaron
Aaron, how do you adjust your mash pH? Acid malt, lactic acid, phosphorus? Always nice to learn how its being done in a production brewery.
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