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Old 09-23-2009, 08:30 PM   #11
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I keep some five star 5.2 around. The phosphate buffers won't change the ion concentrations that we are concerned with and if you are getting close by building your water, then you don't need to add much 5.2 to the mash if you are off by a bit.

Also when measured at mash temps I think the ideal PH is 5.4, I'd need to look that up to be sure though.

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Old 06-03-2010, 01:47 PM   #12
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Hey water dudes
I also am brewing an Impy Stout this week ~ 55 SRM (on Sat, likely) and want to dial my water in. Using EZ Water spreadsheet, here's what I've come up with:

Starting Water (ppm):
Ca: 63.3
Mg: 23
Na: 93.5
Cl: 107
SO4: 202
HCO3: 135.4

Mash / Sparge Vol (gal): 43.5 / 30
Dilution Rate: 0%

RA (mash only): 52 (9 to 14 SRM)
Cl to SO4 (total water): 0.53 (Bitter)

Then, with my adjustments:
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 22 / 15
CaSO4: 0 / 0
CaCl2: 20 / 13
MgSO4: 0 / 0
NaHCO3: 25 / 17
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 150 / 150
Mg: 23 / 23
Na: 135 / 135
Cl: 166 / 166
SO4: 202 / 202
CaCO3: 267 / 267

RA (mash only): 146 (17 to 22 SRM)
Cl to SO4 (total water): 0.82 (Balanced)

I can't figure out how to raise more RA into this water without jacking up Na or some of the other levels. Not sure if 0.82 is a high enough ratio either. Any one who can help please do! Thanks.

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Old 06-03-2010, 04:30 PM   #13
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The way to handle this is to leave the CaC03 and NaHC03 out of the boil completely (uncheck the boxes). You'll see the Na and Ca drop in the overall batch. Now you can add more of it to the mash only and it will push the RA up. I'd only worry about getting it to about 225 and calling it a day.

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Old 06-03-2010, 04:31 PM   #14
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Oh, I forgot to mention that you can also move the 20 grams of CaCl from the mash addition to the boil for a total of 33 grams. Since you only need the Cl in the overall flavor profile, it doesn't need to be in the mash where it's lowering RA.

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Old 06-03-2010, 04:45 PM   #15
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Dude,
that's hella awesome. thanks.

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Old 01-19-2011, 03:23 AM   #16
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Hey Guys,
brewing a Russian Imperial Stout this week, 63 SRM this weekend and want to dial my water in. Using EZ Water spreadsheet, here's what I've come up with:

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
Alkalinity: 17.5

Mash / Sparge Vol (gal): 6 Gallons/3.5
Dilution Rate: 0%

RA (mash only): 228
Cl to SO4 (total water): 1.14 Balanced

Then, with my adjustments:
Adjustments (grams)
CaCO3: 6
CaSO4: .3
CaCl2: 4
MgSO4: 4
NaHCO3: 8
NaCl: 0


Mash Water Profile / Mash Water + Sparge Water profile (ppm):
Ca: 166 / 108
Mg: 17 / 11
Na: 103 / 68
Cl: 89 / 58
SO4: 78 / 50

RA (mash only): 228

My question is does everything look ok here and also what the Mash + Sparge Water Profile mean, because I know Palmer said don't do any additions to Sparge water because it is so minimal. Thanks brew guys and gals.

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Old 01-19-2011, 01:30 PM   #17
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Quote:
Originally Posted by Adam78K View Post
Hey Guys,
brewing a Russian Imperial Stout this week, 63 SRM this weekend and want to dial my water in. Using EZ Water spreadsheet, here's what I've come up with:

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
Alkalinity: 17.5

Mash / Sparge Vol (gal): 6 Gallons/3.5
Dilution Rate: 0%

RA (mash only): 228
Cl to SO4 (total water): 1.14 Balanced

Then, with my adjustments:
Adjustments (grams)
CaCO3: 6
CaSO4: .3
CaCl2: 4
MgSO4: 4
NaHCO3: 8
NaCl: 0


Mash Water Profile / Mash Water + Sparge Water profile (ppm):
Ca: 166 / 108
Mg: 17 / 11
Na: 103 / 68
Cl: 89 / 58
SO4: 78 / 50

RA (mash only): 228

My question is does everything look ok here and also what the Mash + Sparge Water Profile mean, because I know Palmer said don't do any additions to Sparge water because it is so minimal. Thanks brew guys and gals.
Check this out... helped me a lot:

http://www.homebrewtalk.com/f128/bre...primer-198460/

Also, make sure you are using EZ water 2.0 to help dial in the mash pH
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Old 01-20-2011, 02:51 AM   #18
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Yea I used the EZ water calculator 2.0 for this one, was wondering if the calculations seem like there the right amount?

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Old 01-20-2011, 04:33 AM   #19
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Just out of curiosity, Are you guys building your water like this because you don't have good water to begin with or was it just part of your "Brewing Progression"?

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Old 01-20-2011, 05:32 AM   #20
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In my experience high calcium levels have no detriment to the beer whatsoever. My calcium levels are often a lot higher than "they" say it should be, and sometimes ridiculously high, and the beer comes out good. For the other stuff I don't go over the recommended amounts but calcium I do not limit.

If I were doing your beer (OP) I would go for 100-130 Chlorides, skip the MgS04 (lots of Mg in barley), and raise pH with maybe a little baking soda and enough CaCO3 to get the pH in range. IMHO you can't really put in too much CaCO3 because the extra will just settle out -- it's difficult to dissolve very much of it.

You can actually taste it in the mash. My black IPA mash comes out quite acidic before adding CaCO3, because I use lotsa gypsum and some CaCl. If I taste it before add the CaCO3, it tastes kind of dry and maybe mettalic? After adding a few grams of CaCO3 it tastes sweet, full and yummy. I also take pH readings with my meter. The CaCO3 will only raise the pH so much then adding more has no effect, but it always puts it in range for me. For an imperial stout, however, I wouldn't mind adding a little baking soda. It dissolves well and the small amount of sodium helps bring out the malt flavor.

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