Pretty good brewing water as is. The magnesium is a little high (Palmer recommends 10-30 ppm) but I would use the water as is if you have not noticed any issues so far.
from How to Brew
Atomic Weight = 24.3
Equivalent Weight = 12.1
Brewing Range = 10-30 ppm.
This ion behaves very similarly to Calcium in water, but is less efficacious. It also contributes to water hardness. Magnesium is an important yeast nutrient in small amounts (10 -20 ppm), but amounts greater than 50 ppm tend to give a sour-bitter taste to the beer. Levels higher than 125 ppm have a laxative and diuretic affect.
I would add calcium chloride to malty beers - raise the calcium level to at least 50 ppm. I would add gypsum to hoppy beers - again to raise the calcium level to at least 50 ppm. I might dilute with some distilled water (to reduce carbonates) for very pale beers, but if you are happy with the beer's flavor, just use it as is.
"You can't drink all day if you don't start in the morning."
Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat
Primary - FUBAR Weizenbock and Accidental Dunkelweizen
Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook
Last edited by desertbronze; 05-29-2009 at 06:01 PM.