I'm trying to treat my water for a bohemian dark lager. My water is rather alkaline with the following composition:
Ca: 70, Mg: 10, Na: 34, SO4: 16, Cl: 60, HCO3: 239.
The water comes from three sources, but their contents are quite close with the exception of Cl, which ranges from 28 to 107. So I just averaged the profiles. Now, my options are boiling the water, adding sauermalz or lactic acid, and adding salts. I don't have a RO source (yet).
I've entered the data into Brun Water water adjustment tab, and obviously can't reach low ion content of Pilzen. So I went with "Brown Malty", and adding 4ml Lactic and 1.1 g gypsym I arrive at:
Ca: 86, Mg: 10, Na: 34, SO4: 55, Cl: 60, HCO3: 75.
I have too much Ca, Mg and Na, but the SO4, Cl and HCO3 are close to the selected profile.
So here are my questions:
1) Does the excessive Ca, Mg and Na matter?
2) Will it even get me CLOSE to something like a bohemian dark lager?
3) If I boil my water instead (possibly with the adition of gypsum), is there a way to calculate the resulting profile?
Thanks, Fisker
Ca: 70, Mg: 10, Na: 34, SO4: 16, Cl: 60, HCO3: 239.
The water comes from three sources, but their contents are quite close with the exception of Cl, which ranges from 28 to 107. So I just averaged the profiles. Now, my options are boiling the water, adding sauermalz or lactic acid, and adding salts. I don't have a RO source (yet).
I've entered the data into Brun Water water adjustment tab, and obviously can't reach low ion content of Pilzen. So I went with "Brown Malty", and adding 4ml Lactic and 1.1 g gypsym I arrive at:
Ca: 86, Mg: 10, Na: 34, SO4: 55, Cl: 60, HCO3: 75.
I have too much Ca, Mg and Na, but the SO4, Cl and HCO3 are close to the selected profile.
So here are my questions:
1) Does the excessive Ca, Mg and Na matter?
2) Will it even get me CLOSE to something like a bohemian dark lager?
3) If I boil my water instead (possibly with the adition of gypsum), is there a way to calculate the resulting profile?
Thanks, Fisker