Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Water adjustments for my IPA

Reply
 
LinkBack Thread Tools
Old 12-06-2009, 02:33 PM   #1
klamz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 184
Default Water adjustments for my IPA

So I have put together an original AG IPA and it will be the first time brewing it with my tap water profile(With additions) which is:

IBU: 65
SRM: 9
Pre-boil Vol 6.5gal

target volume 5gal

90 min boil

Tap Water:

Alkalinity: 55
Sodium: 28
Chloride: 56
Sulfate:9
Calcium:21.8
Magnesium:7

water PH 7.1

Adjusted Tap water

Alkalinity: 98
RA: 34 (IPA SRM 9)
Sodium: 89
Chloride: 118
Sulfate:181
Calcium:74
Magnesium:19

To achieve this I added:
1.8g of baking soda
5.5g of gypsum
3g of epsom salt
2.5g canning salt

I used the water chemistry calculator at brewersfriend.com

Am I approaching this right? and are any of these additions excessive? I want to be able to mash without using 5.2 Stabalizer. TIME TO GET RID OF THE TRAINING WHEELS. Should I add the gypsum to the boil or all of the water in the HLT??

klamz

__________________
klamz is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2009, 02:59 PM   #2
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 35 Times on 19 Posts
Likes Given: 29

Default

I am a novice at water adjustment so take everything I say with a grain of salt No pun intended.

For an IPA you want to have a good amount of sulfate. Sulfate will accentuate your hop bitterness where chloride will accentuate your malts. I would leave out the canning salt (I'm assuming you meant CaCl, table salt) since that adds Calcium and Chloride. IPA's don't need a lot of chloride because they are all about the hops. However, calcium is necessary for yeast health and flocculation. If you want to boost the calcium add more gypsum. That will also boost the sulfate as well and that is a good thing. Burton on Trent has a chloride/sulfate ratio of 1:29. You don't have to go that extreme but as you have it listed yours is 1:1.5. BoT also has very high levels of calcium and HCO3.

As far as adding salts it is my understanding that adding them to the HLT will not work because they will not be fully soluble. You want to add some to your mash at dough-in and then the rest in the boil kettle. So to reach 6.5 gallons of runnings you mash with say 5 gallons and sparge with 4 gallons. Take your total gram additions and add 5 gallons worth to the mash. Then sparge with untreated water since you are just rinsing the grains. Make sure to note the amount of second/third runnings added to the boil kettle (say its 3 gallons). Add salts to treat 3 gallons more water.

schweaty is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2009, 03:09 PM   #3
klamz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 184
Default

Canning salt is I believe NaCl sodium chloride. which is uniodized kosher salt. I just lowered it to 1.5g and i have a Cl:SO ratio of 1:2 now. I didnt have a problem disolving Epsom salt and canning salt in my HLT, but i do remember that Chalk wouldnt disolve which im not using in this batch. Thanks for the advice!!

any more is much appreciated!

__________________
klamz is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2009, 10:49 PM   #4
mgo737
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 194
Liked 1 Times on 1 Posts

Default

I would back off on the Na. I personally feel less Na is better. To raise your RA, I would suggest some chalk, or CaCO3. While chalk will not dissolve quickly in water, it will dissolve in the mash...

__________________
mgo737 is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2009, 10:52 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,192
Liked 4235 Times on 3089 Posts
Likes Given: 804

Default

Quote:
Originally Posted by mgo737 View Post
I would back off on the Na. I personally feel less Na is better. To raise your RA, I would suggest some chalk, or CaCO3. While chalk will not dissolve quickly in water, it will dissolve in the mash...
Yeah, "salty" beer tastes bad. I like a low Na, if you need more chloride, I'd use CaCl, not NaCl. I can't think of any water profiles that would be better with more table salt.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2009, 02:17 AM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,830
Liked 903 Times on 601 Posts
Likes Given: 26

Default

And I've read that elevated Na + Cl is a double whammy as far as salty taste is concerned. I'd go with a Cl level near 50ppm while you can go nuts with SO4, like 200ppm.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 02:43 PM   #7
klamz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 184
Default

I ended up putting 1gram of NaCl before I read the responses. This shouldnt be too bad with Na at 75ppm right??? i'll taste a sample after it ferments.


My other question is how much of these additions should be put into the mash to hit the target Ph?? Remember I dont want to use 5.2 buffer. I'm trying to get my Ph corrected without it. I know baking soda has an affect on Ph and so does gypsum and chalk. for example, everyone says chalk doesnt disolve well in the HLT. that's fine, but how much do I add to the mash? certainly not the whole addition right? just enough so the mash Ph is balanced correclty i'm assuming. Is it a matter of adding a little then checking Ph with Ph strip?? I also heard people treat all their HLT water first then just use that, but how does this affect sparge Ph?

Thanks


Klamz

__________________
klamz is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 03:05 PM   #8
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,830
Liked 903 Times on 601 Posts
Likes Given: 26

Default

I like "EZ water calculator". This is what I'd do for your water for an IPA. The additions are for each gallon of mash and each gallon of sparge. The mash additions are added to the mash, the sparge additions are added to the boil kettle after you collect runnings:

Starting Water (ppm):
Ca: 22
Mg: 7
Na: 28
Cl: 56
SO4: 9
CaCO3: 55

Mash / Sparge Vol (gal): 1 / 1
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:

CaSO4: 1 / 1

MgSO4: 0.5 / 0.5



Mash Water / Total water (ppm):
Ca: 82 / 82
Mg: 19 / 19
Na: 28 / 28
Cl: 56 / 56
SO4: 208 / 208
CaCO3: 55 / 55

RA (mash only): -15 (4 to 9 SRM)
Cl to SO4 (total water): 0.27 (Very Bitter)

I don't see any reason to use canning salt or baking soda.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?

Last edited by Bobby_M; 12-08-2009 at 03:07 PM.
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 07:49 PM   #9
klamz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 184
Default

Awesome calculator!! A lot better then the calc I was using at brewers friend. See the reason why I added the baking soda was to bring up the bicarbonate level. I thought that it was recommended to have an RA of around 80 for a beer with 10 SRM. i must be confused!!!!!

__________________
klamz is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 08:15 PM   #10
klamz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 184
Default

i'm looking at the chart in john palmer's book on Mash ph. I connected the dots La La La to get a target RA for SRM of 10 on the chart, which is the SRM of my beer and says somthing like 90 RA why is -15 RA ok????? this is what is confusing me.

__________________
klamz 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
Carafa Special and Water Adjustments Ketchepillar Recipes/Ingredients 1 10-22-2009 03:50 PM
Do I have the hang of water adjustments yet? wildwest450 Brew Science 9 10-01-2009 08:06 PM
Water Adjustments jjp36 All Grain & Partial Mash Brewing 10 09-28-2009 04:33 PM
brewing water adjustments jeepmarine71 Brew Science 7 06-10-2009 05:54 PM
Added too much strike water to first PM -- what adjustments should I make? CallMeZoot All Grain & Partial Mash Brewing 3 02-11-2008 05:20 AM