conpewter
Well-Known Member
I've gone around a bit with water chemistry on the forums before. I found some good spreadsheets (one done by BearCat which was really nice) but I think I'm going to settle into using Palmer's updated spreadsheet (It wasn't on his site when I read through the whole thing back on '07)
Here's the link
http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls
This really is well made, and what I love about it is he tells us the password so we can change it to fit our needs (not that I've done that yet).
Anyway on to my question. I'm trying to replicate Burton on Trent's water. I have a high bicarbonate level (383 ppm...) which is close to their bicarbonates. To adjust my water to be similar I basically add a fair amount of Gypsum, which gets me close (though I have more Chloride than them 121 vs. 16). The thing I'm wondering is palmer's writing about sulfate and the stated values in Burton On Trent's water
My question here is that he reports Burton On Trent's water to be 820ppm, which would mean that everyone who drinks their water has diarrhea and the beer is astringent and unpleasant? I doubt this so I am wondering why 820ppm makes a very good IPA...
Here's the link
http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls
This really is well made, and what I love about it is he tells us the password so we can change it to fit our needs (not that I've done that yet).
Anyway on to my question. I'm trying to replicate Burton on Trent's water. I have a high bicarbonate level (383 ppm...) which is close to their bicarbonates. To adjust my water to be similar I basically add a fair amount of Gypsum, which gets me close (though I have more Chloride than them 121 vs. 16). The thing I'm wondering is palmer's writing about sulfate and the stated values in Burton On Trent's water
How to Brew - By John Palmer - Reading a Water ReportAt concentrations over 400 ppm however, the resulting bitterness can become astringent and unpleasant, and at concentrations over 750 ppm, it can cause diarrhea. Sulfate is only weakly alkaline and does not contribute to the overall alkalinity of water.
My question here is that he reports Burton On Trent's water to be 820ppm, which would mean that everyone who drinks their water has diarrhea and the beer is astringent and unpleasant? I doubt this so I am wondering why 820ppm makes a very good IPA...