shushikiary
Well-Known Member
I swore I wasnt going to be one of those guys that made a post about water adjustment after so many posts have been made on it, but here I am.
I got my water profile back from Ward and it looks fairly nice, my issue is that the total hardness is a little high, yet if I dilute the water I go below many of the "suggested" amounts of ions on the ez water calculator 2.0
So here's my water:
pH 8.1
Total Dissolved Solids (TDS) Est 252
Electrical Conductivity, mmho/cm 0.42
Cations / Anions, me/L 3.8 / 3.8
ppm
Sodium, Na 22
Potassium, K 3
Calcium, Ca 43
Magnesium, Mg 8
Total Hardness, CaCO3 141
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 21
Chloride, Cl 43
Carbonate, CO3 3
Bicarbonate, HCO3 68
Total Alkalinity, CaCO3 60
diluting the water much at all makes the sulfate and calcium go below recomendation, and my magnesium is already below. Now I've read that the magnesium isnt needed as the malt should have enough of it by its self, but I'm not sure about the rest.
What I'm trying to brew is a fat tire clone:
8 lbs 10.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 75.82 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4.40 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.40 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.40 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.40 %
8.0 oz Munich Malt (9.0 SRM) Grain 4.40 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.20 %
0.75 oz Williamette [4.50 %] (60 min) Hops 11.7 IBU
0.50 oz Fuggles [4.00 %] (15 min) Hops 3.4 IBU
0.50 oz Fuggles [4.00 %] (5 min) Hops 1.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (0 min) Hops -
mash at 154 for 45 min @ 1.25 q/lbs SRM: 15.5 5 gallon batch, with 2.45 gallons of sparge (1 gallon boil off).
If I dont delute my water at all and do no aditions what so ever, no sauermalz or anything, the magnesium is a little low and the calcium is also a little low, and the Cl:S04 ratio is for bitter (and I'd like malty). PH is estimated at 5.27. What I'd think I'd like to do is just add 2 grams of CaCl2 (no sparge water additions) to get the calcium right and push it into malty (ratio of 1.36 from .68), which also brings the mash PH down to 5.25, RA of -9 from 20. So I'd like an opinion on what I should do especially concerning dilution.
thanks!
I got my water profile back from Ward and it looks fairly nice, my issue is that the total hardness is a little high, yet if I dilute the water I go below many of the "suggested" amounts of ions on the ez water calculator 2.0
So here's my water:
pH 8.1
Total Dissolved Solids (TDS) Est 252
Electrical Conductivity, mmho/cm 0.42
Cations / Anions, me/L 3.8 / 3.8
ppm
Sodium, Na 22
Potassium, K 3
Calcium, Ca 43
Magnesium, Mg 8
Total Hardness, CaCO3 141
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 21
Chloride, Cl 43
Carbonate, CO3 3
Bicarbonate, HCO3 68
Total Alkalinity, CaCO3 60
diluting the water much at all makes the sulfate and calcium go below recomendation, and my magnesium is already below. Now I've read that the magnesium isnt needed as the malt should have enough of it by its self, but I'm not sure about the rest.
What I'm trying to brew is a fat tire clone:
8 lbs 10.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 75.82 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4.40 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.40 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.40 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.40 %
8.0 oz Munich Malt (9.0 SRM) Grain 4.40 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.20 %
0.75 oz Williamette [4.50 %] (60 min) Hops 11.7 IBU
0.50 oz Fuggles [4.00 %] (15 min) Hops 3.4 IBU
0.50 oz Fuggles [4.00 %] (5 min) Hops 1.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (0 min) Hops -
mash at 154 for 45 min @ 1.25 q/lbs SRM: 15.5 5 gallon batch, with 2.45 gallons of sparge (1 gallon boil off).
If I dont delute my water at all and do no aditions what so ever, no sauermalz or anything, the magnesium is a little low and the calcium is also a little low, and the Cl:S04 ratio is for bitter (and I'd like malty). PH is estimated at 5.27. What I'd think I'd like to do is just add 2 grams of CaCl2 (no sparge water additions) to get the calcium right and push it into malty (ratio of 1.36 from .68), which also brings the mash PH down to 5.25, RA of -9 from 20. So I'd like an opinion on what I should do especially concerning dilution.
thanks!