400d

Recipes 

Hi guys,

I have this water profile:

Ca..............62
Mg..............30
Na...............1
Cl................73
SO4.............80

Chloride to sulfate ratio is 0,91, ph of the mash is 5.52 with some lactic acid.

What do you think about this water profile? What kind of beer is it suited for? I'd like to make clean, hoppy pale ale with lot of hop aroma but not overwhelming.
do you have any suggestions? what would you change here?

thank you

__________________
Brew me a river...

bmbigda

Recipes 

Start by reading thru this:

http://www.howtobrew.com/section3/chapter15-1.html

mabrungard

Recipes 

Assuming you have faith in the ion concentrations reported, you can back calculate what the bicarbonate concentration and alkalinity for the water is. That will be an important factor in assessing the mashing performance.

The magnesium is a little high. Dropping it to half or less of the indicated concentration is advisable. The chloride and sulfate levels are moderate to high, so caution should be exercised when considering adding more Cl or SO4. Its not that you shouldn't add more, but you could increase either of those concentrations excessively since they are already at modest levels. That water profile should be acceptable for many beer styles, but might be a little harsh for lighter and more delicate styles.

Be careful with the allowable ion limits that are presented in How to Brew. In some cases, they are just plain wrong. Read Bru'n Water for more up to date information on proper brewing water chemistry.

__________________
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/