Jewrican

Recipes 

In my previous post I posted my water (which is included in this calculation).

My water

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.

Excel File

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

__________________
JewRican Brew Works

Primary:
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)

Jewrican

Recipes 

bump? Getting ready to order ingredients.

__________________
JewRican Brew Works

Primary:
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)

Yooper

Recipes 

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.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Jewrican

Recipes 

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

Original
Calcium - 8
Magnesium - 2
Sodium - 5
Chloride -10
Sulfate (S04) - 9
Alkalinity - 0

New
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

__________________
JewRican Brew Works

Primary:
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)

mabrungard

Recipes 

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.

__________________
Martin Brungard, P.E. D.WRE
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

weirdboy

Recipes 

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.

Jewrican

Recipes 

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

If i pull that out the Epsom Salt, EZ Calculator states that my Sulfate plummets to 9 (recommend 56-350) and I also lose all my mg. I think without it i will be too low on mg with no way to gain it back.

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

__________________
JewRican Brew Works

Primary:
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)

Yooper

Recipes 

You don't need to add Mg- the malt has plenty.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Jewrican

Recipes 

Thanks Yooper!

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 .

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
sulfate -66
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.

__________________
JewRican Brew Works

Primary:
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)

Yooper

Recipes 

You lost me right there. You want NO chlorine. But it has nothing to do with calcium chloride.

I don't think Martin told you to reduce the calcium chloride, but if you can provide a link so I can see where he mentioned that, I can figure out what he's talking about.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006