motleybrew
Well-Known Member
I've begun to iron out the variables within my brewing process as much as possible. My water quality is actually the thing most in my control currently (no temp. control for ferment).
My local water report says this:
calcium: 3.82 ppm
chloride: 55.4 ppm
magnesium: 1.21 ppm
sodium: 8.56 ppm
calcium hardness (which means CaCO3 content, right?): 14.5 (ppm I'm assuming)
With that information, I arrived at adding .5 tsp of epsom salt (magnesium sulphate), and .5 tsp baking soda (sodium bicarbonate) to each of my 4 gallon batches (6 gallons pre-boil).
Does that sound about right to achieve a balanced profile?
Oh yeah, stated pH is 7.55 from the water report, but during mashing, the natural acids in the grain should bring that down to about 5.56, according to the calcs I've found on the net.
Anyone have any suggestions for treating my water?
My local water report says this:
calcium: 3.82 ppm
chloride: 55.4 ppm
magnesium: 1.21 ppm
sodium: 8.56 ppm
calcium hardness (which means CaCO3 content, right?): 14.5 (ppm I'm assuming)
With that information, I arrived at adding .5 tsp of epsom salt (magnesium sulphate), and .5 tsp baking soda (sodium bicarbonate) to each of my 4 gallon batches (6 gallons pre-boil).
Does that sound about right to achieve a balanced profile?
Oh yeah, stated pH is 7.55 from the water report, but during mashing, the natural acids in the grain should bring that down to about 5.56, according to the calcs I've found on the net.
Anyone have any suggestions for treating my water?