sco999
Well-Known Member
I could use some input on my water.
I am looking at adjusting my water for an American IPA. I am a little confused about what SRM value to use. I am adding 1/2 lb of carafa III for the last 15min of the mash to raise the SRM. I was thinking of splitting the difference the SRM is 10 without and 18 with the carafa III. Also, I am a little concerned with my alkalinity. Any input would be greatly appreciated.
Thanks
Starting Water (ppm):
Ca: 49
Mg: 17
Na: 20
Cl: 26
SO4: 33
CaCO3: 144
Mash / Sparge Vol (gal): 11 / 7.25
RO or distilled %: 0% / 0%
Total Grain (lb): 29
Non-Roasted Spec. Grain: 2.5
Roasted Grain: 0.5
Beer Color (SRM): 14
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 15 / 9.886363636
CaCl2: 3 / 1.977272727
MgSO4: 0 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 150 / 150
Mg: 17 / 17
Na: 20 / 20
Cl: 61 / 61
SO4: 234 / 234
Cl to SO4 Ratio: 0.26 / 0.26
Alkalinity (CaCO3): 144
RA: 27
Estimated pH: 5.37
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I am looking at adjusting my water for an American IPA. I am a little confused about what SRM value to use. I am adding 1/2 lb of carafa III for the last 15min of the mash to raise the SRM. I was thinking of splitting the difference the SRM is 10 without and 18 with the carafa III. Also, I am a little concerned with my alkalinity. Any input would be greatly appreciated.
Thanks
Starting Water (ppm):
Ca: 49
Mg: 17
Na: 20
Cl: 26
SO4: 33
CaCO3: 144
Mash / Sparge Vol (gal): 11 / 7.25
RO or distilled %: 0% / 0%
Total Grain (lb): 29
Non-Roasted Spec. Grain: 2.5
Roasted Grain: 0.5
Beer Color (SRM): 14
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 15 / 9.886363636
CaCl2: 3 / 1.977272727
MgSO4: 0 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 150 / 150
Mg: 17 / 17
Na: 20 / 20
Cl: 61 / 61
SO4: 234 / 234
Cl to SO4 Ratio: 0.26 / 0.26
Alkalinity (CaCO3): 144
RA: 27
Estimated pH: 5.37
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