salt additions

can someone take a peek at this and tell me if it looks ok.. seems a bit extreme to me.

_____________________________________________________
Starting Water (ppm):
Ca: 9
Mg: 3
Na: 12
Cl: 5
SO4: 14
HCO3: 34
__________________________________________________________
Mash / Sparge Vol (gal): 2.88 / 4.25
RO or distilled %: 0% / 0%

Total Grain (lb): 8.63
Non-Roasted Spec. Grain: 0.44
Roasted Grain: 0
Beer Color (SRM): 7.34
___________________________________________________
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 3.5 / 5.164930556
CaCl2: 1 / 1.475694444
MgSO4: 1.5 / 2.213541667
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
_____________________________________________________
Mash Water / Total water (ppm):
Ca: 107 / 107
Mg: 16 / 16
Na: 12 / 12
Cl: 49 / 49
SO4: 247 / 247
Cl to SO4 Ratio: 0.20 / 0.20

Alkalinity (CaCO3): 28
RA: -58
Estimated pH (room temp): 5.40


thanks!!

Anyone? I'm gonna mash this in here in an hour or so

I'm no water expert! But I do think your additions seem mighty high.

Why so much gypsum? I'd probably not use much, if any.

I'm jealous of your water! I have to buy RO water each brewday to mix with my tap water because mine is so alkaline and hard.

That really is a lot of salts to add. What are you going for? Just proper estimated mash pH? A very sulfate heavy/hop-forward beer?

For that water I'd add 2.5g of CaSO4 and 2.5g CaCl2 to the mash and be done with it. You don't need Mg, there's plenty in the malt. Maybe another gram of gypsum in the boil if you want to skew the Cl:SO4 ratio to more sulfates.

too late.. already brewed. I was using mosher's numbers for target.

what would you guys recommend as target numbers for a pale?

thanks for the replies.

HItransplant said:

too late.. already brewed. I was using mosher's numbers for target.

what would you guys recommend as target numbers for a pale?

thanks for the replies.

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The water you have is great! I guess you could add a teaspoon of calcium chloride if you needed to, to bring your calcium up a bit. The important thing is mash pH, so if you have a meter check the mash pH before adding anything. You could add an ounce or two of sauermalz to get your pH in the target area.

I'm assuming you were targeting a pale ale water profile. It looks fine.

mabrungard said:

I'm assuming you were targeting a pale ale water profile. It looks fine.

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Yes...I'm using the ezcalc spreadsheet and my target numbers came from mosher--followed Bobby_M's YouTube instructional. I just thought everything seemed high. Well see how it tastes I guess

Go down to the brewing science forum and read the water chemistry sticky, lots of good info.

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wildwest450 said:

Go down to the brewing science forum and read the water chemistry sticky, lots of good info.

_

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I will, thanks