TrojanAnteater
Well-Known Member
- Joined
- Jun 30, 2008
- Messages
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Hi fellas, this is the first time we've made an IPA using built up DI water. We usually just use Arrowhead Mountain Spring, and we've made kick ass beers (from saisons to IPA's) with that. But this one we are starting with DI water and adding salts. I used EZwaterCalculator for it...
After additions of CaSO4 and MgSO4 (and acid malt), here is our profile.
Water Profile:
Ca: 76
Mg: 18
Na: 0
Cl: 0
SO4: 263
RA: -216
Alk as CaCO3: -151
Estimated Mash pH: 5.42
The recipe uses:
10 lbs 12oz 2-Row
2 lbs Maris Otter
1 lb Carapils
1 lb Melanoidin Malt
8oz crystal 40
4oz Acid Malt
I've recently just learned all I know about water chemistry by listening to The Brewing Network's shows with John Palmer as well as other random message board research and whatnot. I just would love some thoughts/confirmation that this will work. I'm pretty confident in it, considering that the mash pH falls where it needs to be, and the profile has a good amount of Sulfate to really firm up our bitterness (we are hardcore San Diego IPA drinkers). I've seen water profiles with much much higher sulfates, so I think this looks ok, but should I maybe aim lower on the sulfate, like more towards 100? (which would mean I'd probably need to add just a bit more acid malt to bring pH back down a bit, I believe).
Any help is MAJORLY appreciated! Cheers!
Steve
After additions of CaSO4 and MgSO4 (and acid malt), here is our profile.
Water Profile:
Ca: 76
Mg: 18
Na: 0
Cl: 0
SO4: 263
RA: -216
Alk as CaCO3: -151
Estimated Mash pH: 5.42
The recipe uses:
10 lbs 12oz 2-Row
2 lbs Maris Otter
1 lb Carapils
1 lb Melanoidin Malt
8oz crystal 40
4oz Acid Malt
I've recently just learned all I know about water chemistry by listening to The Brewing Network's shows with John Palmer as well as other random message board research and whatnot. I just would love some thoughts/confirmation that this will work. I'm pretty confident in it, considering that the mash pH falls where it needs to be, and the profile has a good amount of Sulfate to really firm up our bitterness (we are hardcore San Diego IPA drinkers). I've seen water profiles with much much higher sulfates, so I think this looks ok, but should I maybe aim lower on the sulfate, like more towards 100? (which would mean I'd probably need to add just a bit more acid malt to bring pH back down a bit, I believe).
Any help is MAJORLY appreciated! Cheers!
Steve