sjlammer

Recipes 

I am going to make a IPA, and I want to adjust my water (for the first time)

Chloride 34.6 mg/l
Calcium 18.4 mg/l
Sodium 16.2 mg/l
Sulphate 12.3 mg/l
Magnesium 9.0 ppm
Total Hardness 2.0-3.5 grains (35-60 ppm) (as Carbonate)
+++++++Carbonate 8.0 ppm
+++++++Bicarbonate the balance ppm

Total Alkalinity 43 ppm
Ph 8.8-9.2 (from hydrated lime addition for corrosion)

The pH looks high to me. What should i add? I have Beer smith, so i can make the necessary tweaks.

thanks,

__________________
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Primary:
Primary:
Secondary: Belgian Dark Strong Ale
Conical:
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

conpewter

Recipes 

for an IPA i'd add a fair bit of gypsum. I'm thinking "Burton on Trent' water. You could do 300ppm and that would really accentuate the hoppiness/bitter.

I'd have to know more of the recipe to do the PH calculations, you could use some 5.2 buffer (from 5 star) to make sure your water will be in the right PH range.

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter

Recipes 

The two attached spreadsheets have helped me figure out what I want for each style of beer. You'll need to plug in your water chemistry numbers and check the "Ideal" water profiles, though I don't think they are exactly right, they will get you in the ballpark for a specific style.

Attached Files

Water Calculations.zip (29.2 KB, 15 views)

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

944play

Recipes 

Ignore the water pH. The TDS is pretty low so the buffers and acids in the grains will have no problem putting the mash pH where it should be. For really dark beers, you'll probably need to use chalk.

I like 50-70ppm of calcium for yeast health. For an IPA, add gypsum to the tune of about half a gram per gallon, or about a teaspoon for 8 gallons of liquor.

Check out this calculator.

__________________
OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

ericm

Recipes 

I'm not sure if this isn't what conpewter already posted, but I find palmer's residual alkalinity spreadsheets very helpful:

http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls