jescholler
Well-Known Member
I'm not sure if this is the best place for this question, but I figure the all-grainers and partial mashers know a thing or two about water profiles.
Here's my water profile (ppm):
Total Alkalinity as CaCO3: 188
Calcium: 10.6
Magnesium: 3.1
Sodium: 199
Chloride: 6
Sulfate: 162
pH: 7.4
I'm doing an extract brew along with steeping 1lb. of 60L crystal and 2oz. of 120L crystal. On Palmer's website, he says:
"Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors will result. Likewise, steeping the lightest crystal malts in hard water could produce conditions that are too alkaline and tannin extraction would be a problem again. In this case, the terms Hard and Soft Water are being used to indicate a high (>200 ppm) or low(<50 ppm) level of carbonates and the degree of alkalinity of the brewing water."
Based on that, I'm thinking about adjusting my water profile for my steeping to lower the total alkalinity, get a bit more calcium, and get a higher chloride to sulfate ratio. I used Palmer's spreadsheet to come up with the following (for the steep alone):
Use 1 gallon of my tap water and 1 gallon of distilled water
Add 1/4 tsp. (0.85g) Calcium Chloride
That brings the water profile to this:
Calcium: 31
Magnesium: 2
Alkalinity as CaCO3: 94
Sodium: 99
Chloride: 57
Sulfate: 81
This is my 1st time adjusting my water profile, so I just wanted to make sure I'm on the right path. I know it's not super critical for steeping, but I want to go the extra mile.
Thoughts?
Here's my water profile (ppm):
Total Alkalinity as CaCO3: 188
Calcium: 10.6
Magnesium: 3.1
Sodium: 199
Chloride: 6
Sulfate: 162
pH: 7.4
I'm doing an extract brew along with steeping 1lb. of 60L crystal and 2oz. of 120L crystal. On Palmer's website, he says:
"Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors will result. Likewise, steeping the lightest crystal malts in hard water could produce conditions that are too alkaline and tannin extraction would be a problem again. In this case, the terms Hard and Soft Water are being used to indicate a high (>200 ppm) or low(<50 ppm) level of carbonates and the degree of alkalinity of the brewing water."
Based on that, I'm thinking about adjusting my water profile for my steeping to lower the total alkalinity, get a bit more calcium, and get a higher chloride to sulfate ratio. I used Palmer's spreadsheet to come up with the following (for the steep alone):
Use 1 gallon of my tap water and 1 gallon of distilled water
Add 1/4 tsp. (0.85g) Calcium Chloride
That brings the water profile to this:
Calcium: 31
Magnesium: 2
Alkalinity as CaCO3: 94
Sodium: 99
Chloride: 57
Sulfate: 81
This is my 1st time adjusting my water profile, so I just wanted to make sure I'm on the right path. I know it's not super critical for steeping, but I want to go the extra mile.
Thoughts?