Dusselfdorf Alt water profile

So far worked this out in my EZ water calculator, what does everyone think?

Starting Water (ppm):
Ca: 3.2
Mg: 0.7
Na: 6.5
Cl: 4.2
SO4: 3.5
CaCO3: 16

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 11.69
Non-Roasted Spec. Grain: 0.5
Roasted Grain: 0.19
Beer Color (SRM): 14.2

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 1.5 / 1.5
MgSO4: 1 / 1
NaHCO3: 1 / 1
NaCl: 0 / 0
CaCO3: 3 / 3
Lactic Acid (ml): 0
Sauermalz (oz): 2

Mash Water / Total water (ppm):
Ca: 110 / 110
Mg: 7 / 7
Na: 25 / 25
Cl: 52 / 52
SO4: 29 / 29
Cl to SO4 Ratio: 1.78 / 1.78

Alkalinity (CaCO3): 49
RA: -34
Estimated pH: 5.30

I just served as lead judge for Amber Hybrids at the NHC Midwest regional and sampled some fine D Alts. Given the need for assertive bitterness, I think you would be better served with a stronger sulfate bias. I do agree that keeping the overall ion content somewhat low is a good idea. I'm not sure its necessary to bump the Ca content as high as indicated, but it probably won't hurt.

Another option for assessing your water adjustments would be Bru'n Water. It includes a large set of balanced and verified water profiles to help you decide on your water adjustments.

Just redid my water profile with bru'n water what do you guys think? Was as close as I could get it with my water

Starting Water (ppm):
Ca: 3.2
Mg: 0.7
Na: 6.5
Cl: 4.2
SO4: 3.5
CaCO3: 16

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 11.69
Non-Roasted Spec. Grain: 0.5
Roasted Grain: 0.19
Beer Color (SRM): 14.2

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 1 / 1
MgSO4: 2 / 2
NaHCO3: 1 / 1
NaCl: 0 / 0
CaCO3: 3 / 3
Lactic Acid (ml): 0
Sauermalz (oz): 2

Mash Water / Total water (ppm):
Ca: 101 / 101
Mg: 13 / 13
Na: 25 / 25
Cl: 36 / 36
SO4: 55 / 55
Cl to SO4 Ratio: 0.66 / 0.66

Alkalinity (CaCO3): 49
RA: -31
Estimated pH: 5.31

Chalk is a tough one to assess in brewing. It doesn't dissolve properly and give you its indicated contributions. Pickling Lime is much more effective and it provides calcium too.

I see that you have called for baking soda and also acid malt. They counteract each other so it seems you could get by with one or the other, but shouldn't need both.

Doesn't baking soda raise pH and acid alt lowers ph to get me in the range of 5.3 which I like? Also if you throw chalk into the mash it dissolves properly and then for your 2nd running throw the chalk in the wort that's all drained out.

bump

"Also if you throw chalk into the mash it dissolves properly and then for your 2nd running throw the chalk in the wort that's all drained out."


Sorry, both AJ Delange and Kai Troester have confirmed that chalk does not completely dissolve in the mash or contribute its theoretical alkalinity.