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Old 10-02-2012, 02:45 PM   #1
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Default Building up from distilled water

So I'm getting ready to brew an IPA and going to give a first shot at building my own water up from distilled. I have sent in to get a water report of my house water, but have not heard back yet.

I used the EZ Water Calculator spreadsheet to build up to the water that Tasty Mcdole uses (with the exception of the SO4 to CL ratio).

At any rate, the additions that the spreadsheet is telling me to add seem like A LOT.

Does this look right?

ipa-water.jpg  
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Old 10-02-2012, 03:36 PM   #2
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I just brewed from distilled water the other day. Mind you, this is my first time messing with water chemistry, but my calculations gave me similar amounts in grams. You're going to end up putting in your salt additions in teaspoons or less, which as you can imagine for a 5 gallon batch doesn't actually add up to a huge portion of the volume.

I'd probably wait for some more experienced input before moving forward though.

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Old 10-02-2012, 03:46 PM   #3
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yea. the epsome salt is the one this that makes me nervous. seems like a lot of salt. According to Palmer, 1 teaspoon of Epsome Salt is about 4.5 grams. Right now I have a little more than a teaspoon.

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Old 10-02-2012, 04:25 PM   #4
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I wouldn't be worried about it. You seem to be under the threshold for Magnesium and I'm guessing the roughly 1:3 Cl to SO4 ratio is based on your recipe looking for a pretty bitter and clean IPA.

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Old 10-02-2012, 04:27 PM   #5
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Do you have a link to that calculator?

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Old 10-02-2012, 04:40 PM   #6
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has been super helpful and helped me learn a lot about water.

http://www.ezwatercalculator.com


also, reading this helped too.

http://www.howtobrew.com/section3/chapter15-4.html

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Old 10-02-2012, 04:50 PM   #7
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Quote:
Originally Posted by sgraham602
has been super helpful and helped me learn a lot about water.

http://www.ezwatercalculator.com

also, reading this helped too.

http://www.howtobrew.com/section3/chapter15-4.html
Thanks. I have How To Brew. Great book. I'm not really bearing down on water yet. I just didn't want that calculator to slip away from me.
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Old 10-03-2012, 04:09 AM   #8
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I'd shoot for a little lower pH personally. You could skip some baking soda, I try to avoid adding alkalinity. Regardless, for a 5 gal batch it seems about Right.

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Old 10-03-2012, 12:31 PM   #9
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I would avoid epsom salt and increase gypsum and CaCl2 to get proper pH.. same for baking soda..
it depends on style, but generally you don't want large amount of magnesium and sodium in you beer.

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Old 10-03-2012, 04:44 PM   #10
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I'm guessing you're making Janet's Brown. To simplify you could add 1-1.5 tsp (4-6g) of CaCl and about 1/2 tsp (2g) of gypsum. If your pH isn't low enough, add either lactic acid or acid malt to lower it without changing the mineral composition of the mash. When I brewed it, I used equal amounts of gypsum and CaCl and it lost some of it's malt backbone, which I think is key to the balance of the beer. I added a little CaCl to the keg after I had carbed it, and it made all the difference.

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