I want to do some of the Palmer nomographs so that I can understand my mash pH
Here is what you need
These are somewhat optional as they can influence the taste of the water and beer, but do not affect the mash pH like the others.
Here is my problem. The City of Phoenix Aesthetic Standards tables do not explicitly list all of these. Futhermore they do not report a delivered average but instead opt for a lowest and highest reported value. Not very brewing friendly.
Here is said report in all of its pdf ignomy:
http://phoenix.gov/waterservices/qualre06.pdf
Beertools Pro lists Tempe Water (different system), but not Phoenix, Mesa, Scottsdale or Tucson... oddly listing Payson (a burgh of 15,000) over the 5.5 million it ignores.
Aiighhhh!!
BTP Tempe Values
Anyone have these values?
..
Here is what you need
Calcium (Ca+2),
Magnesium (Mg+2),
Bicarbonate (HCO3-1)
Sulfate (SO4-2).
These are somewhat optional as they can influence the taste of the water and beer, but do not affect the mash pH like the others.
Sodium (Na+1),
Chloride (Cl-1)
Here is my problem. The City of Phoenix Aesthetic Standards tables do not explicitly list all of these. Futhermore they do not report a delivered average but instead opt for a lowest and highest reported value. Not very brewing friendly.
Here is said report in all of its pdf ignomy:
http://phoenix.gov/waterservices/qualre06.pdf
Beertools Pro lists Tempe Water (different system), but not Phoenix, Mesa, Scottsdale or Tucson... oddly listing Payson (a burgh of 15,000) over the 5.5 million it ignores.
Aiighhhh!!
BTP Tempe Values
Calcium (Ca+2) - 64
Magnesium (Mg+2) - 21
Bicarbonate (HCO3-1) - 12
Sulfate (SO4-2) - 118
Sodium (Na+1) - 190
Chloride (Cl-1) - 1
Anyone have these values?
..