michaeltrego
Well-Known Member
I just received my Ward Labs report, and will be attempting to refine my brewing water for the first time on the next batch. Here is the report:
pH 7.4
Total Dissolved Solids (TDS) Est 145
Electrical Conductivity, mmho/cm 0.24
Cations / Anions, me/L 1.7 / 1.7
Sodium, Na 31
Potassium, K 1
Calcium, Ca 6
Magnesium, Mg < 1
Total Hardness, CaCO3 19
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 25
Carbonate, CO3 < 1
Bicarbonate, HCO3 46
Total Alkalinity, CaCO3 38
Pretty soft water, right? I don't have a pH meter (next toy on the list), but I have read AJ's water chemistry primer and many threads on other folks' water additions, as well as a variety of water calculators. I'm brewing a Czech pilsner. Assuming I should strive for a mash pH between 5.3-5.5, minimum Ca around 50, Mg around 5, and SO4/Cl ratio around 1.3 (balanced).
I have plugged my numbers into Martin's Bru'n water spreadsheet. Grist: 14 lb Pilsner malt, 2 lb Munich, and 2 lb Cara Foam -- and 7 gallons of mash water (step infusion). With the addition of .33 g/gal Gypsum, .2 g/gal Epsom Salt and .33 g/gal Calcium Chloride -- this will get the mash to 5.3 pH and an adjusted water profile of:
Calcium, Ca 50
Magnesium, Mg 5.7
Sodium, Na 31
Sulfate, SO4-S 78.3
Chloride, Cl 67.1
Cations / Anions, me/L 4.3 / 4.3
Bicarbonate, HCO3 46
Total Hardness, CaCO3 149
Total Alkalinity, CaCO3 38
RA -1
SO4/Cl ratio 1.2
It seems like I am adding a lot of salts to get the desired minimum values of Ca and Mg, and still maintain balance across the other areas. It also seems like I am diverging away from the "classic" Pilsner water. Am I in the right ballpark?
pH 7.4
Total Dissolved Solids (TDS) Est 145
Electrical Conductivity, mmho/cm 0.24
Cations / Anions, me/L 1.7 / 1.7
Sodium, Na 31
Potassium, K 1
Calcium, Ca 6
Magnesium, Mg < 1
Total Hardness, CaCO3 19
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 25
Carbonate, CO3 < 1
Bicarbonate, HCO3 46
Total Alkalinity, CaCO3 38
Pretty soft water, right? I don't have a pH meter (next toy on the list), but I have read AJ's water chemistry primer and many threads on other folks' water additions, as well as a variety of water calculators. I'm brewing a Czech pilsner. Assuming I should strive for a mash pH between 5.3-5.5, minimum Ca around 50, Mg around 5, and SO4/Cl ratio around 1.3 (balanced).
I have plugged my numbers into Martin's Bru'n water spreadsheet. Grist: 14 lb Pilsner malt, 2 lb Munich, and 2 lb Cara Foam -- and 7 gallons of mash water (step infusion). With the addition of .33 g/gal Gypsum, .2 g/gal Epsom Salt and .33 g/gal Calcium Chloride -- this will get the mash to 5.3 pH and an adjusted water profile of:
Calcium, Ca 50
Magnesium, Mg 5.7
Sodium, Na 31
Sulfate, SO4-S 78.3
Chloride, Cl 67.1
Cations / Anions, me/L 4.3 / 4.3
Bicarbonate, HCO3 46
Total Hardness, CaCO3 149
Total Alkalinity, CaCO3 38
RA -1
SO4/Cl ratio 1.2
It seems like I am adding a lot of salts to get the desired minimum values of Ca and Mg, and still maintain balance across the other areas. It also seems like I am diverging away from the "classic" Pilsner water. Am I in the right ballpark?