Dr_Deathweed
Well-Known Member
I know our water sucks:
Ca = 3ppm
Mg = 0.7ppm
Na = 200ppm
SO4 = 9ppm
Cl = 54ppm
Bicarb = 459ppm
I have a big brew day coming up on the 16th and i am going to be doing 3 widely different styles; a Koelsch, a brown ale, and a stout. My hope is that by using a mixture of distilled water, local water, and some simple salts (Epsom, gypsum, CaCl) to come up with some halfway decent water profiles. I know I could build my own profile from scratch, but i am trying to keep it simply complex as possible
I have been trying to mess with water profiles using beer smith and brewater 3.0, but beer smith has no self calculation feature, and brewater won't work with our water profile. (Try it, enter my water profile, dilute it 100% with distilled, and it still will not self calculate the ion additions. Either that or I am stupid) Here is my idea so far:
Koelsch: Target Cologne Germany (edit: had trouple finding a profile for this area, if anyone has a reliable source, please let me know)
5 gal distilled, 2.25gal local water, 4g gypsum, 1g epsom salt, 5g CaCl
resulting profile:
Ca = 84.8ppm
Mg = 3.8ppm
Na = 62.1ppm
SO4 = 98.7.3ppm
Cl = 104.3ppm
Bicarb =142.4ppm
Brown Ale: Target London.
5gal distilled, 2.75 gal local water, 2g gypsum, 4g epsom salt, 2.5g CaCl. resulting profile:
Ca = 40.3ppm
Mg = 13.7ppm
Na = 71ppm
SO4 = 94.5ppm
Cl = 60ppm
Bicarb =162ppm
Stout: Target Dublin
5gal distilled, 1.5gal local water, 2g gypsum, 1g epsom, 2gCaCl, 4g chalk
resulting profile:
Ca = 107ppm
Mg = 4ppm
Na = 46.2ppm
SO4 = 63.5ppm
Cl = 51.5ppm
Bicarb =203ppm
Do these values look right/feasable? Is there a better and easier way to get the same results? I usually use 5.2 in my mash, but as a phosphate buffer, will it not precipitate out any Ca I put into my water? Thanks for the help.
Ca = 3ppm
Mg = 0.7ppm
Na = 200ppm
SO4 = 9ppm
Cl = 54ppm
Bicarb = 459ppm
I have a big brew day coming up on the 16th and i am going to be doing 3 widely different styles; a Koelsch, a brown ale, and a stout. My hope is that by using a mixture of distilled water, local water, and some simple salts (Epsom, gypsum, CaCl) to come up with some halfway decent water profiles. I know I could build my own profile from scratch, but i am trying to keep it simply complex as possible
I have been trying to mess with water profiles using beer smith and brewater 3.0, but beer smith has no self calculation feature, and brewater won't work with our water profile. (Try it, enter my water profile, dilute it 100% with distilled, and it still will not self calculate the ion additions. Either that or I am stupid) Here is my idea so far:
Koelsch: Target Cologne Germany (edit: had trouple finding a profile for this area, if anyone has a reliable source, please let me know)
5 gal distilled, 2.25gal local water, 4g gypsum, 1g epsom salt, 5g CaCl
resulting profile:
Ca = 84.8ppm
Mg = 3.8ppm
Na = 62.1ppm
SO4 = 98.7.3ppm
Cl = 104.3ppm
Bicarb =142.4ppm
Brown Ale: Target London.
5gal distilled, 2.75 gal local water, 2g gypsum, 4g epsom salt, 2.5g CaCl. resulting profile:
Ca = 40.3ppm
Mg = 13.7ppm
Na = 71ppm
SO4 = 94.5ppm
Cl = 60ppm
Bicarb =162ppm
Stout: Target Dublin
5gal distilled, 1.5gal local water, 2g gypsum, 1g epsom, 2gCaCl, 4g chalk
resulting profile:
Ca = 107ppm
Mg = 4ppm
Na = 46.2ppm
SO4 = 63.5ppm
Cl = 51.5ppm
Bicarb =203ppm
Do these values look right/feasable? Is there a better and easier way to get the same results? I usually use 5.2 in my mash, but as a phosphate buffer, will it not precipitate out any Ca I put into my water? Thanks for the help.