Soilworker
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- Nov 4, 2012
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Hey Everyone,
So I'm trying to determine a good water profile for the White House Honey Ale I'm going to be making. I'll be starting with distilled water and I initially set my target water profile to London in BeerSmith. I then bumped up the calcium chloride levels to increase the calcium and hopefully bring out more of the malt flavor with the chloride.
Total Volume: 5 gallons
Salt Additions
Calculated Salt Levels in PPM:
So I'm trying to determine a good water profile for the White House Honey Ale I'm going to be making. I'll be starting with distilled water and I initially set my target water profile to London in BeerSmith. I then bumped up the calcium chloride levels to increase the calcium and hopefully bring out more of the malt flavor with the chloride.
Total Volume: 5 gallons
Salt Additions
Gypsum (CaSO4): 1.8g
Table Salt (NaCl): 2.0g
Epsom Salt (MgSO4): 1.2g
Calcium Chloride (CaCl): 3.0g
Baking Soda (NaHCO3): 3.3g
Chalk (CaCO3): 1.1g
Table Salt (NaCl): 2.0g
Epsom Salt (MgSO4): 1.2g
Calcium Chloride (CaCl): 3.0g
Baking Soda (NaHCO3): 3.3g
Chalk (CaCO3): 1.1g
Calculated Salt Levels in PPM:
Ca: 89.4
Mg: 6.5
Na: 88.9
SO4: 79.4
Cl: 142.8
HCO3: 159.8
Any feedback on my water profile would be extremely helpful. Thanks!Mg: 6.5
Na: 88.9
SO4: 79.4
Cl: 142.8
HCO3: 159.8