Water chemistry

**DraconianHand** · 03-27-2007, 11:35 AM

In the back of Beer Captured there is a water modification chart.

The chart provides quantities of minerals that can be added to 5 gallons of water to make the water more appropriate for the style.

Does the entire amount of water used for brewing need to be modified, or just the water used for mashing and sparging?

cweston · 03-27-2007, 01:05 PM

Quote:

Originally Posted by unclesamskid

In the back of Beer Captured there is a water modification chart.

The chart provides quantities of minerals that can be added to 5 gallons of water to make the water more appropriate for the style.

Does the entire amount of water used for brewing need to be modified, or just the water used for mashing and sparging?

I'm not sure I understand your question: what water goes into brewing other than mash and sparge water?

Oh wait--do you mean for partial mashing? In that case, I'd say you really only need to treat your mash and sparge water, although the mineral content of water can effect things like perceived hops bitterness. The chemicals involved are so inexpensive that I might just treat it all and RDWHAHB.

**DraconianHand** · 03-27-2007, 09:56 PM

Yes, partial mashing...sorry about that.

My problem is that I don't have the capacity to treat all the water required for brewing at one time, so I will have to figure out how much of .33 teaspoons of gypsum goes into whatever volume of water I am using.

I am new to PM and I usually wind up having to add less than one gallon of water to the wort prior pitching my yeast. Each time I brew it seems that I have to add less water to the wort than the time before. Probably just due to practice at siphoning and calculating how much water I need to use.