I made a batch of JZ Southern English Brown for my first attempt at adjusting water.
Recipe:
7 lbs Maris Otter (Crisp) (4.0 SRM) Grain 71.76 %
1 lbs Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 10.25 %
10.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6.41 %
8.0 oz Special Roast (Briess) (50.0 SRM) Grain 5.13 %
6.1 oz Chocolate Malt (light) (200.0 SRM) Grain 3.90 %
4.0 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 2.56 %
0.85 oz Goldings, East Kent [5.00 %] (60 min) Hops 14.2 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
1 Pkgs SafAle S-04 English Ale (Fermentis #S-04) Yeast-Ale
My water:
pH 8.1
Total Dissolved Solids (TDS) Est 212
Electrical Conductivity, mmho/cm 0.35
Cations / Anions, me/L 3.0 / 2.9
ppm
Sodium, Na 34
Potassium, K 2
Calcium, Ca 15
Magnesium, Mg 8
Total Hardness, CaCO3 71
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 17
Chloride, Cl 27
Carbonate, CO3 3
Bicarbonate, HCO3 55
Total Alkalinity, CaCO3 50
My additions calculated with Bru'n water:
Water ajust for mash: .7g gypsum, 1.4g bak soda, .9g chalk. For sparge: .74tsp lactic acid, .6g calcium chloride, 2.5g gypsum
This was an attempt at bringing mash ph up to a calculated value of 5.1.
Should I brew another batch to blend with this one? What can I do to control the PH without ending up with salt-beer?
Recipe:
7 lbs Maris Otter (Crisp) (4.0 SRM) Grain 71.76 %
1 lbs Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 10.25 %
10.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6.41 %
8.0 oz Special Roast (Briess) (50.0 SRM) Grain 5.13 %
6.1 oz Chocolate Malt (light) (200.0 SRM) Grain 3.90 %
4.0 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 2.56 %
0.85 oz Goldings, East Kent [5.00 %] (60 min) Hops 14.2 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
1 Pkgs SafAle S-04 English Ale (Fermentis #S-04) Yeast-Ale
My water:
pH 8.1
Total Dissolved Solids (TDS) Est 212
Electrical Conductivity, mmho/cm 0.35
Cations / Anions, me/L 3.0 / 2.9
ppm
Sodium, Na 34
Potassium, K 2
Calcium, Ca 15
Magnesium, Mg 8
Total Hardness, CaCO3 71
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 17
Chloride, Cl 27
Carbonate, CO3 3
Bicarbonate, HCO3 55
Total Alkalinity, CaCO3 50
My additions calculated with Bru'n water:
Water ajust for mash: .7g gypsum, 1.4g bak soda, .9g chalk. For sparge: .74tsp lactic acid, .6g calcium chloride, 2.5g gypsum
This was an attempt at bringing mash ph up to a calculated value of 5.1.
Should I brew another batch to blend with this one? What can I do to control the PH without ending up with salt-beer?