Water Modification Videos, TH's Spreadsheet - Page 21

Daddymem · 05-29-2010, 02:22 AM

How does this look for Cream of Three Crops?

BIAB, full volume mash.
IBU=16.1
SRM=3

Starting Water (ppm):
Ca: 2
Mg: 1.1
Na: 6.5
Cl: 8.4
SO4: 4.1
CaCO3: 11

Mash / Sparge Vol (gal): 13.85 / 0
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 2.02 / 0
CaSO4: 5 / 0
CaCl2: 6.03 / 0
MgSO4: 7 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 70 / 70
Mg: 14 / 14
Na: 7 / 7
Cl: 64 / 64
SO4: 109 / 109
CaCO3: 34 / 34

RA (mash only): -24 (3 to 8 SRM)
Cl to SO4 (total water): 0.58 (Bitter)

JMass · 06-02-2010, 07:25 PM

Hey Daddymem, I'm close by in Marion. I'll have to join the local club. I'm new to water adjustments, but what you did looks fine.

Thanks TH, I like your spreadsheet and want to use it for my next brew.

Here is my messing around with my numbers. I think my water is similar to daddymem's.
The numbers are a bit weird as I'm averaging 3 different public samples.

Starting Water (ppm):
Ca: 6.066666667
Mg: 2.466666667
Na: 10
Cl: 10.1
SO4: 10.33333333
CaCO3: 17

Mash / Sparge Vol (gal): 2.2 / 6
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 1 / 2.727272727
CaSO4: 0 / 0
CaCl2: 1 / 2.727272727
MgSO4: 1 / 2.727272727
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 87 / 87
Mg: 14 / 14
Na: 10 / 10
Cl: 68 / 68
SO4: 57 / 57
CaCO3: 76 / 76

RA (mash only): 6 (6 to 11 SRM)
Cl to SO4 (total water): 1.19 (Balanced)

Inhiding · 06-18-2010, 03:07 PM

I need to add some Lactic Acid, but the LHBS was out, so i picked up some acid malt. How much acid malt should I use in place of 3ml of lactic acid (88%).

The recipe has 11.15 lbs of grain. Belgian Wit, 4 SRM, 6.5 gallons. Currently I am using 1/4 lb (~2.19%)

Is this enough? too little??

Thanks in advance for your replies.

LiquidGold · 06-30-2010, 04:22 PM

Looking for some input.

I'm brewing an APA and used Randy Moshers numbers (110, 18, 17, 50, 360, 57).

This is a 5.5 gallon with 5 SRM and 40 IBU's.

This page can be used for copying and pasting

Starting Water (ppm):
Ca: 1
Mg: 1
Na: 8
Cl: 5
SO4: 3
CaCO3: 12

Mash / Sparge Vol (gal): 4.8 / 4.1
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 1.25 / 1.067708333
CaSO4: 4 / 3.416666667
CaCl2: 1 / 0.854166667
MgSO4: 2.75 / 2.348958333
NaHCO3: 0 / 0
NaCl: 0.5 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 94 / 94
Mg: 15 / 15
Na: 19 / 14
Cl: 48 / 41
SO4: 185 / 185
CaCO3: 53 / 53

RA (mash only): -23 (3 to 8 SRM)
Cl to SO4 (total water): 0.22 (Very Bitter)

**bootney** · 07-27-2010, 01:13 PM

Quote:

Originally Posted by jimba009

Thinkin about performing a multi-rest mash, would I distribute my salts for the mash with my additional infusions?

See post #134.

Daddymem · 09-24-2010, 10:43 PM

Going to brew a BIG RIS to age for 5 years. I want to get this one as spot on as possible. The recipe SRM=54. Here are my current numbers:

Starting Water (ppm):
Ca: 2
Mg: 1.1
Na: 6.5
Cl: 8.4
SO4: 4.1
CaCO3: 11

Mash / Sparge Vol (gal): 6 / 3.15
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 8.3 / 4.36
CaSO4: 0 / 0
CaCl2: 0 / 0
MgSO4: 3 / 1.58
NaHCO3: 11.8 / 6.2
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 148 / 148
Mg: 13 / 13
Na: 149 / 149
Cl: 8 / 8
SO4: 56 / 56
CaCO3: 607 / 607

RA (mash only): 493 (46 to 50 SRM)
Cl to SO4 (total water): 0.15 (Very Bitter)

I may play with the numbers to get measurable teaspoon increments, but I wanted to get into the right ball park first. Seems like a lot to add!

**remilard** · 09-25-2010, 12:00 AM

That is a lot to add. With your water your mash pH would be around 5.4-5.5 which fine. You probably want to add some calcium though, as CaCl or CaSO4.

**motobrewer** · 09-25-2010, 02:36 AM

it's really not that much to add, considering he's basically starting with RO water

**remilard** · 09-25-2010, 05:26 PM

Quote:

Originally Posted by motobrewer

it's really not that much to add, considering he's basically starting with RO water

It's more alkalinity than any commercial brewery is brewing with, assuming he is adding chalk to the mash. Even if you found water with that much alkalinity, a lot of it would precipitate in the HLT.

So it is way more than any rational brewer is brewing with. Whether or not that is too much is in the eye of the beholder I guess.

Daddymem · 09-25-2010, 05:50 PM

Then what would you suggest to us "irrational" brewers? To get the residual alkalinity up to fit my SRM I had to go that high, then I adjusted the minerals that were lacking while watching Cl to SO4 ratio. This is why I posted on here, it seems a lot...maybe I am "rational" after all?

This is the malt bill for 6 gallons:
19.00 lb Pale Malt (2 Row) Bel (3.0 SRM)
1.50 lb Roasted Barley (300.0 SRM)
1.00 lb Special B Malt (180.0 SRM)
0.50 lb Caramunich Malt (56.0 SRM)
0.50 lb Pale Chocolate Malt (350.0 SRM)
0.50 lb Chocolate Malt (450.0 SRM)

I guess the question is, the bulk of the SRM is coming from only 4# of dark malts out of 23# total. Should there be a reduction in the residual alkalinity in instances like this? If so, how?...estimate SRM without them? I've always had an issue building my water because it is so devoid of minerals. To get up to suggested levels, I would have to add a lot of salts in the spreadsheet. Typically I just hit my SRM then adjust Cl/SO4 ratio and not worry about the other minerals and it does OK.

I know from experience, my water is good for malty beers without adjustment. If I don't adjust for bitter beers, the hops come out muddied. Same recipe brewed with two different waters came out totally different and that was extract.

I'm halfway through #2 of Palmer and Jamil's water extravaganza episodes, perhaps they just haven't hit on this yet.