Pelican521
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Hi all, one of my brewing books has a section in the back for water modifications based on water hardness/softness. It seem to be very useful, but I'm wondering how accurate it is?
I brew with Poland Spring water (most recent water analysis attached), and from what I'm reading it's very soft. I like IPAs, brown ales and Stouts, here are the water additions for these styles.
For American IPAs the additions for "soft" water are: 2-tsp Gypsum, .25-tps non-iodized table salt, and 1-tsp Epsom salt.
For Oatmeal Stouts, the additions for "soft" water are: .25-tsp Gypsum, .125-tsp non-iodized table salt, .125-tsp chalk.
For English/Irish Brown Ales, the additions for "soft" water are: .33-tsp Gypsum, .5-tsp non-iodized table salt.
The definition of "soft" water is <50 Carbonate CO3 and <50 Sulfate SO4.
Based on the attached water analysis of Poland Spring, are these additions fairly accurate, or should they be altered seeing how soft Poland Spring water is?
Thanks in advance for your help.
I brew with Poland Spring water (most recent water analysis attached), and from what I'm reading it's very soft. I like IPAs, brown ales and Stouts, here are the water additions for these styles.
For American IPAs the additions for "soft" water are: 2-tsp Gypsum, .25-tps non-iodized table salt, and 1-tsp Epsom salt.
For Oatmeal Stouts, the additions for "soft" water are: .25-tsp Gypsum, .125-tsp non-iodized table salt, .125-tsp chalk.
For English/Irish Brown Ales, the additions for "soft" water are: .33-tsp Gypsum, .5-tsp non-iodized table salt.
The definition of "soft" water is <50 Carbonate CO3 and <50 Sulfate SO4.
Based on the attached water analysis of Poland Spring, are these additions fairly accurate, or should they be altered seeing how soft Poland Spring water is?
Thanks in advance for your help.