chefchris
Well-Known Member
Brewing a hoppy amber, this is my first stab at building my water. How's this look? I would really appreciate any help.
SRM is 16
Starting water is R/0.
Mash / Sparge Vol (gal):
14 / 3
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 9 / 1.928571429
CaSO4: 7 / 1.5
CaCl2: 2 / 0.428571429
MgSO4: 7 / 1.5
NaHCO3: 9 / 0
NaCl: 3 / 0.642857143
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 108 / 108
Mg: 12 / 12
Na: 69 / 61
Cl: 52 / 52
SO4: 125 / 125
CaCO3: 185 / 167
RA (mash only): 100 (13 to 18 SRM)
Cl to SO4 (total water): 0.42 (Very Bitter)
SRM is 16
Starting water is R/0.
Mash / Sparge Vol (gal):
14 / 3
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 9 / 1.928571429
CaSO4: 7 / 1.5
CaCl2: 2 / 0.428571429
MgSO4: 7 / 1.5
NaHCO3: 9 / 0
NaCl: 3 / 0.642857143
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 108 / 108
Mg: 12 / 12
Na: 69 / 61
Cl: 52 / 52
SO4: 125 / 125
CaCO3: 185 / 167
RA (mash only): 100 (13 to 18 SRM)
Cl to SO4 (total water): 0.42 (Very Bitter)