Here is the water report from my city (Mission, B.C. Canada)
Calcium - 1.44ppm
Magnesium - 0.18ppm
Sodium - 0.758ppm
Chloride - 0.84ppm
Sulfate - 0.76ppm
Alkalinity CaCO3 - 4.09ppm
I've been using the EZ Water Calculator Spreadsheet 3.0 for my adjustments. My concern is the amount of additions it seems to call for. For example:
If I input the following Porter recipe into the spreadsheet:
Mash Water amount is 4 gallons. Sparge water is 5.21 gallons.
8lbs - Marris Otter
1lbs - Munich
1lbs - Crystal 30/37
1lbs - Crystal 75
12oz - Chocolate Malt
8oz - Flaked Oats
8oz - Black Malt
According to the EZ Water Spreadsheet, that leaves me at a estimated room-temp mash pH of 5.53. Which according to the spreadsheet is within range, but at the higher end.
Then I do the following additions:
Gypsum = .3g in Mash - .4g in boil kettle
Calcium Chloride = 3g in Mash - 3.9g in boil kettle
Epsom Salts = 1.6g in Mash - 2.1g in boil kettle
Lactic Acid = 2ml in Mash
Baking Soda = 4.5g in Mash - 5.9g in boil kettle
All of that combines to (supposedly) give me the following:
Estimated Mash pH = 5.51
Calcium = 60ppm
Magnesium = 10ppm
Sodium = 82ppm
Chloride = 96ppm
Sulfate = 53ppm
Chloride/Sulfate Ratio = 1.82
Those end target numbers I've shot for are based on some proposed water profile targets that I read on the Mad Fermentationist web site. According to the EZ Water Spreadsheet they are all within the "Palmers Recommended Ranges"
Am I doing this correctly? Some of those additions (Baking Soda in particular) seem really high.
Calcium - 1.44ppm
Magnesium - 0.18ppm
Sodium - 0.758ppm
Chloride - 0.84ppm
Sulfate - 0.76ppm
Alkalinity CaCO3 - 4.09ppm
I've been using the EZ Water Calculator Spreadsheet 3.0 for my adjustments. My concern is the amount of additions it seems to call for. For example:
If I input the following Porter recipe into the spreadsheet:
Mash Water amount is 4 gallons. Sparge water is 5.21 gallons.
8lbs - Marris Otter
1lbs - Munich
1lbs - Crystal 30/37
1lbs - Crystal 75
12oz - Chocolate Malt
8oz - Flaked Oats
8oz - Black Malt
According to the EZ Water Spreadsheet, that leaves me at a estimated room-temp mash pH of 5.53. Which according to the spreadsheet is within range, but at the higher end.
Then I do the following additions:
Gypsum = .3g in Mash - .4g in boil kettle
Calcium Chloride = 3g in Mash - 3.9g in boil kettle
Epsom Salts = 1.6g in Mash - 2.1g in boil kettle
Lactic Acid = 2ml in Mash
Baking Soda = 4.5g in Mash - 5.9g in boil kettle
All of that combines to (supposedly) give me the following:
Estimated Mash pH = 5.51
Calcium = 60ppm
Magnesium = 10ppm
Sodium = 82ppm
Chloride = 96ppm
Sulfate = 53ppm
Chloride/Sulfate Ratio = 1.82
Those end target numbers I've shot for are based on some proposed water profile targets that I read on the Mad Fermentationist web site. According to the EZ Water Spreadsheet they are all within the "Palmers Recommended Ranges"
Am I doing this correctly? Some of those additions (Baking Soda in particular) seem really high.