Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Water profile for ESB
Reply
 
LinkBack Thread Tools
Old 05-08-2014, 10:26 PM   #1
logdrum
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2010
Location: North Olmsted, Ohio
Posts: 807
Liked 41 Times on 37 Posts
Likes Given: 29

Default Water profile for ESB

What should I be targeting for an ESB?

__________________
logdrum is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2014, 10:36 PM   #2
clickondan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2014
Posts: 47
Liked 10 Times on 9 Posts
Likes Given: 2

Default

Just tapped an ESB yesterday that I brewed with the following profile and personally I think it was dead on for the style and the recipe. Mash pH was adjusted to 5.5.

Ca 80
Mg 8
Na 30
Cl 70
SO4 100
RA 0

__________________
clickondan is offline
 
Reply With Quote Quick reply to this message
Old 05-08-2014, 11:09 PM   #3
logdrum
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2010
Location: North Olmsted, Ohio
Posts: 807
Liked 41 Times on 37 Posts
Likes Given: 29

Default

Thanks for the quick reply! Looks to be do able w my water. Although I'll have to acidify to get to 0 RA

Na: 20 ppm
Ca: 38 ppm
Mg: 10 ppm
SO4: 10 ppm
Cl:31 ppm
HCO3: 105 ppm
CaCO3: 86 ppm

__________________
logdrum is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2014, 12:31 AM   #4
clickondan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2014
Posts: 47
Liked 10 Times on 9 Posts
Likes Given: 2

Default

Nice. The low levels of Cl and SO4 would probably have a barely perceptible impact on the finished beer over zeros, but I'd never fault anyone for being conservative with water chemistry. At the very least it will give you a great starting point if you want to tweak them up when you brew it again. I usually cut with distilled but actually used full tap as my source water on this ESB and used about 3mL of 88% lactic acid to bring my mash pH down, which brought my RA to 0. My RA is usually in the negative for most brews so I don't usually pay much attention to it.

All that said, you might consider bringing your SO4 up to somewhere around 100 to dry the beer a touch and give a little bump to the perceived bitterness that complements this style. The mash temp, the sodium level and (obviously) the recipe itself can be used to bring the malt character forward at the same time.

__________________
clickondan is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2014, 03:24 AM   #5
logdrum
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2010
Location: North Olmsted, Ohio
Posts: 807
Liked 41 Times on 37 Posts
Likes Given: 29

Default

Cool, I'm brewing this next-I've got a lager going ATM so I might be a bit...


Sent from my iPhone using Home Brew

__________________
logdrum is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Light Lager water profile help - from RO water haeffnkr Recipes/Ingredients 0 03-03-2014 07:37 PM
Bru'n Water which water profile looks better for robust porter? anico4704 All Grain & Partial Mash Brewing 2 11-30-2013 03:39 PM
Which water profile in Bru'n Water should I pick for Bavarian Helles Liquisky Brew Science 5 05-21-2012 08:58 PM
Water profile for Walmart Equate Spring Water 2011 flabyboy Brew Science 1 12-24-2011 09:23 PM
Tucson, AZ water profile results from water dept. herbler Brew Science 40 02-02-2010 04:31 PM