jaynik
Well-Known Member
Let's put it out there. I'm not a chemist. I hate sciencey things. I'm trying to learn more about water chemistry to understand its impact on my finished beers, particularly my perceived bitterness. I got my report back and decided to try to put it to work before asking for help. Here's the result of my report:
Calcium (Ca) 20 ppm
Magnesium (Mg) 2 ppm
Sodium (Na) 4 ppm
Chloride (Cl) 5 ppm
Sulfate (SO4) 18 ppm
Bicarb (HCO3) 50 ppm
I've tried balancing my water using EZ water, Palmers Mash RA spreadsheet and Brun water. Using EZ water and Palmer I achieve balance with these additions.
Gypsum 2 gm
Calc Chloride 5 gm
Epsom Salt 3 gm
I'm struggling to use Bru'n water because I'm able to get within the acceptable ph range and "go green" on the conditional formatted fields by just adding 4g of gypsum but that doesn't get my RA near 0 which is I believe what Palmer suggests is desirable. I simply don't yet understand the impact of each element, so am not able to take full advantage of Bru'n water. It will take me some time, but I'll get there. What I'm trying to combat is a perceived hop bitterness and sometimes astringency. Appreciate any advice on how best to reduce the harshness of my hops without creating saltwater.
By the way, I often brew IPAs and pale ales, but do throw in a porter, stout or amber from time to time.
Calcium (Ca) 20 ppm
Magnesium (Mg) 2 ppm
Sodium (Na) 4 ppm
Chloride (Cl) 5 ppm
Sulfate (SO4) 18 ppm
Bicarb (HCO3) 50 ppm
I've tried balancing my water using EZ water, Palmers Mash RA spreadsheet and Brun water. Using EZ water and Palmer I achieve balance with these additions.
Gypsum 2 gm
Calc Chloride 5 gm
Epsom Salt 3 gm
I'm struggling to use Bru'n water because I'm able to get within the acceptable ph range and "go green" on the conditional formatted fields by just adding 4g of gypsum but that doesn't get my RA near 0 which is I believe what Palmer suggests is desirable. I simply don't yet understand the impact of each element, so am not able to take full advantage of Bru'n water. It will take me some time, but I'll get there. What I'm trying to combat is a perceived hop bitterness and sometimes astringency. Appreciate any advice on how best to reduce the harshness of my hops without creating saltwater.
By the way, I often brew IPAs and pale ales, but do throw in a porter, stout or amber from time to time.