Water Modification Videos, TH's Spreadsheet - Page 2

**Bobby_M** · 11-04-2009, 09:25 PM

Bump, added video 3 to the first post.

**AScott** · 11-05-2009, 04:03 AM

I noticed several times during the videos that the amounts were "close enough."

How close is close enough? Is there some sort of guideline or just whatever the brewer finds acceptable? If one is going through the trouble of making the adjustments, how close should he try to get?

**Bobby_M** · 11-05-2009, 05:32 AM

It's preference of course. I mean, when you're crafting a recipe and you were thinking of bittering to 40 IBU, but a bunch of 1oz additions gives you 38 IBU, do you add another .05 ounces to the 60 min addition or let it ride?

My primary goal with water mods is making sure none of the levels are horribly deficient or excessive in relationship to the average water profile used for brewing. For example, my 53ppm Cl to 15 SO4 is nearly a 4:1 ratio and no brewing water profile I've ever seen has Cl higher than the SO4. Even though 1:1 seems to be labeled "balanced", I think it's more likely the "malty" baseline.

I tend to think "close enough" especially on the RA because I'm more worried about overshooting the mash pH.

**AScott** · 11-05-2009, 05:35 AM

Makes sense. I'm really new to this and didn't want to miss anything.

Great videos. Very helpful.

**humann_brewing** · 11-05-2009, 03:17 PM

Thanks for the videos Bobby!

martinworswick · 11-06-2009, 11:05 PM

thanks for the videos, i thought it was complicated but the spreadsheet and videos have made it clearer.
one question though, what do you do when a target profile is out of the recommended brewing ranges? go with the profile or the recommendations?
cheers
martin

Netflyer · 11-07-2009, 03:43 AM

Wow, excellent job, and IMHO you never rambled... all good info.

What's your best solution for high pH... I'm over 8.0

Thanks for demystifying a difficult subject, keep makin' more videos!

:cheers:

**Bobby_M** · 11-07-2009, 04:37 AM

Quote:

Originally Posted by martinworswick

thanks for the videos, i thought it was complicated but the spreadsheet and videos have made it clearer.
one question though, what do you do when a target profile is out of the recommended brewing ranges? go with the profile or the recommendations?
cheers
martin

That's a really good question way outside of my level of understanding. I have seen people speculate that the brewers in Pilsen probably add some calcium. Who knows. I'm gearing up for a Bohemian Pils myself and I'm targeting 20ppm calcium but keeping everything else quite low like the supposed Pilsen profile.

bhamripper · 11-12-2009, 08:49 PM

What water profile did you use for your Pale ale? I didn't see it in the target profile drop down list.

**Bobby_M** · 11-12-2009, 08:55 PM

I used a profile I found in Randy Mosher's Radical brewing or maybe it was one I found in Brewater3.0. I added that profile to the drop down by writing it into one of the custom slots on the second workbook.