ekjohns

Recipes 

here is my water report from 2008. it seems okay to me except the Ca and Mg seem a little low and the Na seems high. Do you agree? or does it look good to brew with

Total Alkalinity - 44
Total Harness - 120
Ca - 38
Mg - 6
Na - 60
K - 5
Sulfate - 128
Cl - 46
pH 7.8

ekjohns

Recipes 

^^^uupsie^^^

davesrose

Recipes 

Well it depends on what kind of beer you're making:

Water And Homebrewing

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On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Conditioning:Baltic Porter
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA

"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd

desertbronze

Recipes 

Agreed - Palmer recommends 50 ppm calcium minimum. Sodium does seem a little high, but not overly so.

Easy water to work with - you can add calcium chloride (for malty beers) or gypsum (for hoppy beers) to raise calcium levels - epsom salt if you want to add some magnesium. Dilute with distilled water if you decide that the sodium needs to be lower. Add some chalk for dark beers.

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"You can't drink all day if you don't start in the morning."

Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat

Primary - FUBAR Weizenbock and Accidental Dunkelweizen

Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook