Hello,
Just got my results from Ward Labs.
I notice some sites talk about CaCO3, I see "Total Hardness CaCO3," and "Total Alkalinity CaCO3." These values are quite different, which am I concerned with? or both? The calculator asks for HCO3, but you use CaCO3 to adjust?
http://www.brewersfriend.com/water-chemistry/ shows with my base water profile, I can brew "Highly Malty" brews that are Amber Colored.
So for very hoppy lighter colored beers (SRM 4-10 & OG's from 1.045 to 1.090), I need to add gypsum to get the sulfate content to at least twice that of chloride correct? Is there any other adjustment I need for this? Will I need to dilute to lower the HCO3
Also my next brew will be a dunkelweizen (using belgian witbier yeast WY3944 if it matters), I'm not sure what type of water profile to shoot for.
And lastly if I want to brew something like a dark malty "IPA" do I use a mixed profile or?
Thanks!
PS> I remember reading something that was very detailed in each minerals purpose, but damned if I can find it once it became useful.
Just got my results from Ward Labs.
pH 7.9
Total Dissolved Solids (TDS) Est 326
Electrical Conductivity, mmho/cm 0.54
Cations / Anions, me/L 5.2 / 5.2
ppm
Sodium, Na 20
Potassium, K 2
Calcium, Ca 65
Magnesium, Mg 12
Total Hardness, CaCO3 213
Nitrate, NO3-N 0.8 (SAFE)
Sulfate, SO4-S 29
Chloride, Cl 66
Carbonate, CO3 < 1
Bicarbonate, HCO3 84
Total Alkalinity, CaCO3 69
"<" - Not Detected / Below Detection Limit
I notice some sites talk about CaCO3, I see "Total Hardness CaCO3," and "Total Alkalinity CaCO3." These values are quite different, which am I concerned with? or both? The calculator asks for HCO3, but you use CaCO3 to adjust?
http://www.brewersfriend.com/water-chemistry/ shows with my base water profile, I can brew "Highly Malty" brews that are Amber Colored.
So for very hoppy lighter colored beers (SRM 4-10 & OG's from 1.045 to 1.090), I need to add gypsum to get the sulfate content to at least twice that of chloride correct? Is there any other adjustment I need for this? Will I need to dilute to lower the HCO3
Also my next brew will be a dunkelweizen (using belgian witbier yeast WY3944 if it matters), I'm not sure what type of water profile to shoot for.
And lastly if I want to brew something like a dark malty "IPA" do I use a mixed profile or?
Thanks!
PS> I remember reading something that was very detailed in each minerals purpose, but damned if I can find it once it became useful.