Looking for some suggestions on my water. I've always brewed with my tap water, I've started adding campden tablets. I've brewed a fairly wide range of ales. Dark to light, hoppy to malty and I've been fairly happy with each one. I'm becoming more interested in the real meat of brewing science though. Before my next brew session I'm going to print out that chart on John palmers website (momnograph?) and see where my numbers fall. In the meantime, any suggestions?
Lansing, MI- according Lansing board of water and light website
Analyte Reported as mg/l
(except as noted)
Typical Concentration Range
Calcium CaCO3 50 40-60
Magnesium CaCO3 40 30-40
Total Hardness* CaCO3 90 85-100
Carbonate (CO3) CaCO3 20 15-30
Bicarbonate (HCO3) CaCO3 15 10-25
Total alkalinity CaCO3 35 25-60
Sodium* Na 44 30-60
Iron* Fe 0.2 0.1-0.5
Sulfate* SO4 70 40-150
Chloride* Cl 46 10-100
Chloramine Cl2 (at plant tap) 2.0 1.0-3.5
pH pH units 9.4 9.2-9.8
Lansing, MI- according Lansing board of water and light website
Analyte Reported as mg/l
(except as noted)
Typical Concentration Range
Calcium CaCO3 50 40-60
Magnesium CaCO3 40 30-40
Total Hardness* CaCO3 90 85-100
Carbonate (CO3) CaCO3 20 15-30
Bicarbonate (HCO3) CaCO3 15 10-25
Total alkalinity CaCO3 35 25-60
Sodium* Na 44 30-60
Iron* Fe 0.2 0.1-0.5
Sulfate* SO4 70 40-150
Chloride* Cl 46 10-100
Chloramine Cl2 (at plant tap) 2.0 1.0-3.5
pH pH units 9.4 9.2-9.8