Water Calculator: Does it look right?
In my previous post I posted my water (which is included in this calculation).
Do these additions seem correct? On other calculators i have used i get varying results so i want to be sure that this looks okay. I have been told that my water is close to distilled so if you have brewed with distilled this may be close.
I am brewing a Terrapin Wake and Bake Oatmeal Stout Clone. Let me know what you think.
Just a Print Screen
On another calculator it said that mg and cloride were awfully high.. but they also didnt seem as detailed as this calculator was. Does these water additions seem obviously off?
Anything you would do different? If so, please educate me on why. Thanks so much!
*edit* Yooper stated the links were not working. Here is a link to google docs spreadsheet of this water calculation: Here
bump? Getting ready to order ingredients.
I can't open the bottom two files, and the first link only goes back to another thread. Can you simply post the original water, and then the "new" profile? It would be about 10000 times easier to try to help.
I am really sorry Yooper. I dont know why the last two would not work for you. They are direct links to the excel sheet that i used (EZ water calculator) to come up with my numbers.
Here is another attempt at the spreadsheet: Google Docs Spreadsheet
Calcium - 8
Magnesium - 2
Sodium - 5
Sulfate (S04) - 9
Alkalinity - 0
Calcium - 56
Magnesium - 18
Sodium - 21
Cloride - 95
Sulfate (S04) - 78
Alkalinity - 5.52
My concern is that other calculators have mg quite a bit higher than this one does... i am just worried that I am missing something.
Adjustments to achieve new (mash only): (*edit TOTAL, not per gallon)
6 grams Calcium Chloride
6 grams of epsom salt
2 grams of Baking Soda
It doesn't look like you need to add the epsom salt to the water. The ending concentrations for both sulfate and chloride are too high and should be moderated. In addition, alkalinity should never be added to sparge water. That raw water profile is pretty nice and has really low mineralization. It can use more calcium to improve yeast and flocculation performance. Gypsum and calcium chloride should be your go-to minerals along with a little alkalinity producer as needed.
The mash water will need alkalinity to moderate the pH drop when an acidic grist is used. I see that baking soda is used and it looks to be added in moderate amount so as to leave the sodium concentration relatively low. A little chalk or lime would also serve to add alkalinity. Be careful when prescribing alkalinity additions, you definitely don't want to add too much. Err on the low side when thinking about adding alkalinity producing (or acid consuming) minerals.
Wow with your water profile I'd be brewing Bohemian Pilsners all day long.
Good luck with the IPA.
For the stout, you might try instead of adjusting your water, just mash the base malt and then steep the specialty grains. That way you don't have to worry about adjusting alkalinity/pH for the roasted grains in the mash.
I got different results from different calculators. I am going to do Bru'n Water right now and will post that up. I really appreciate your help with this. I just know my stouts SUCK and i want this to be my good one to restore my confidence in brewing these things! I never realized how difficult my water has been. I am kinda glad that i looked into this, but at the same time kinda obsessing ha ha
What are your thoughts on this? I cant find another adjustment that brings that sulfate down without destroying my mg. Even if i split the Epsom Salt with Gypsom
What if i kill the epsom salt and replace some of it with gypsum? The epsom and gypsom both add to my sulfate which i was advised to reduce so it is a fine line as i cant increase my calcium by much. I also cant add calcium chloride as i was advised to reduce my chlorine too :drunk:.
SO if i add 3 grams of gypsum, 5 grams calc chloride 0 epsom and 2 baking soda (*edit TOTAL not per gallon)
This results in the following:
Calcium - 63
magnesium - 2
sodium - 21
chloride - 67
alkalinity - 5.52
Am i better off adding more sulfates and/or chloride to get more calcium? Or just leave it? Any other advice?
Like i mentioned above, i am curious about what mabrungard said so i am using his calculator to see what it comes back with. Obviously he /she has some great experience with this and maybe his calculator will present my outcome in a more positive way than EZ does.
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