Moneyjacket
Member
So I just got my water report back from Ward Labs, and I figured I would post it up here to see if anyone notices anything horribly wrong with it.
pH 7.4
Total Dissolved Solids (TDS) Est 171
Electrical Conductivity, mmho/cm 0.28
Cations / Anions, me/L 2.9 / 2.8
Sodium, Na 7
Potassium, K 1
Calcium, Ca 33
Magnesium, Mg 10
Total Hardness, CaCO3 124
Nitrate, NO3-N 1.2 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 5
Carbonate, CO3 < 1
Bicarbonate, HCO3 148
Total Alkalinity, CaCO3 122
"<" - Not Detected / Below Detection Limit
My next beer I plan on brewing is the Hop Jack Pale Ale by Widmer Brothers, I've brewed this once before with this water and I loved the malty flavor of it. The target SRM for the recipe is 19. I tried playing with TH's EZ Water Calculator at http://www.ezwatercalculator.com and with a 4 gal mash and 5 gal sparge, I figured I would add 2 grams of Chalk (CaCO3) 2 grams of Epsom Salt (MgSO4) and 2 grams of Non-Iodized Salt (NaCl). From what I think I understand, having more chloride brings out the maltier flavors, and sulfate brings out the bitterness. I tried to bring up my sulfate along with the chloride because I figure it's important to keep somewhat of a ratio, confirm/deny? I also brought up my sodium just because the scale of the good range is 0-150 and mine was so low at 7, is a more mid range number of sodium like 59 better or worse for any reasons? Another thing I've been wondering about is what most people do about the chlorine in their tap water, I don't think mine has much chlorine, and I haven't been doing anything to remove the chlorine from my water on previous brews. I've been using the 5.2 pH buffer, when I build a water profile should I still add the 5.2 buffer or will that mess up the modifications I've made?
Thanks in advance to anyone who fields all these questions
-Money
pH 7.4
Total Dissolved Solids (TDS) Est 171
Electrical Conductivity, mmho/cm 0.28
Cations / Anions, me/L 2.9 / 2.8
Sodium, Na 7
Potassium, K 1
Calcium, Ca 33
Magnesium, Mg 10
Total Hardness, CaCO3 124
Nitrate, NO3-N 1.2 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 5
Carbonate, CO3 < 1
Bicarbonate, HCO3 148
Total Alkalinity, CaCO3 122
"<" - Not Detected / Below Detection Limit
My next beer I plan on brewing is the Hop Jack Pale Ale by Widmer Brothers, I've brewed this once before with this water and I loved the malty flavor of it. The target SRM for the recipe is 19. I tried playing with TH's EZ Water Calculator at http://www.ezwatercalculator.com and with a 4 gal mash and 5 gal sparge, I figured I would add 2 grams of Chalk (CaCO3) 2 grams of Epsom Salt (MgSO4) and 2 grams of Non-Iodized Salt (NaCl). From what I think I understand, having more chloride brings out the maltier flavors, and sulfate brings out the bitterness. I tried to bring up my sulfate along with the chloride because I figure it's important to keep somewhat of a ratio, confirm/deny? I also brought up my sodium just because the scale of the good range is 0-150 and mine was so low at 7, is a more mid range number of sodium like 59 better or worse for any reasons? Another thing I've been wondering about is what most people do about the chlorine in their tap water, I don't think mine has much chlorine, and I haven't been doing anything to remove the chlorine from my water on previous brews. I've been using the 5.2 pH buffer, when I build a water profile should I still add the 5.2 buffer or will that mess up the modifications I've made?
Thanks in advance to anyone who fields all these questions
-Money