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Just got my water profile online and I am wondering if I understand it correctly? The profile can be found at: http://65.36.213.246/dwqr2012/wellFiles/Distribution Area 10.pdf
Am I correct in assuming that I should take the average values on the far right as parts per million?
The most important for brewing would be as follows:
Calcium low: 9.7 high: 32.7 average: 19.3
Magnesium low: 1.23 high: 7.52 average: 3.87
Sodium low: 6.0 high: 15.5 average: 9.8
Sulfate low: ND high: 33.8 average: 5.8
Chloride low: 8.3 high: 45.1 average: 18.5
Hardness, total: low: 30.9 high: 112.7 average: 64.0
Based on the average values, am I correct in assuming that I have relatively soft water? Should I concern myself with additions to make my water harder, if I am making porter by steeping specialty grains and using an extract?
Best,
Steve
Am I correct in assuming that I should take the average values on the far right as parts per million?
The most important for brewing would be as follows:
Calcium low: 9.7 high: 32.7 average: 19.3
Magnesium low: 1.23 high: 7.52 average: 3.87
Sodium low: 6.0 high: 15.5 average: 9.8
Sulfate low: ND high: 33.8 average: 5.8
Chloride low: 8.3 high: 45.1 average: 18.5
Hardness, total: low: 30.9 high: 112.7 average: 64.0
Based on the average values, am I correct in assuming that I have relatively soft water? Should I concern myself with additions to make my water harder, if I am making porter by steeping specialty grains and using an extract?
Best,
Steve