hector
Well-Known Member
Hi there !
Is this water profile suitable for brewing an Oktoberfest ?
2-row pale malt --> 0.97 lb
Munich malt --> 0.24 lb
Crystal malt 40 L --> 0.24 lb
Starting Water (ppm):
Ca: 16.5
Mg: 11.8
Na: 32
Cl: 10.2
SO4: 32.5
HCO3: 130
Mash / Sparge Vol (gal): 0.55 / 0.73
RO or distilled %: 0% / 0%
Total Grain (lb): 1.46
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0.2 / 0
CaCl2: 0.5 / 0.2
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 104 / 65
Mg: 12 / 12
Na: 32 / 32
Cl: 127 / 80
SO4: 86 / 56
Cl to SO4 Ratio: 1.47 / 1.44
Alkalinity (CaCO3): 107
RA: 25
Estimated pH: 5.57
(room temp)
Hector
Is this water profile suitable for brewing an Oktoberfest ?
2-row pale malt --> 0.97 lb
Munich malt --> 0.24 lb
Crystal malt 40 L --> 0.24 lb
Starting Water (ppm):
Ca: 16.5
Mg: 11.8
Na: 32
Cl: 10.2
SO4: 32.5
HCO3: 130
Mash / Sparge Vol (gal): 0.55 / 0.73
RO or distilled %: 0% / 0%
Total Grain (lb): 1.46
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0.2 / 0
CaCl2: 0.5 / 0.2
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 104 / 65
Mg: 12 / 12
Na: 32 / 32
Cl: 127 / 80
SO4: 86 / 56
Cl to SO4 Ratio: 1.47 / 1.44
Alkalinity (CaCO3): 107
RA: 25
Estimated pH: 5.57
(room temp)
Hector