StoneHands
Well-Known Member
My annual report from the local water board lists a range for the brewing parameters (all but Chloride) all in mg/L or ppm:
Calcium - 19.8 to 46.8
Magnesium - 3.68 to 6.75
Sodium - 3.45-7.58
Chloride - 6.21
Sulfate - 27.8 to 40.0
Total Hardness - 62.0 to 128
Total Alkalinity - 58.0 to 104
When I first looked at this, the ranges seemed wide, but after playing around with the EZ Water adjustment spreadsheet, perhaps they aren't. What would you enter in when making water adjustments? The higher number? Avg? Lowest? Are these ranges close enough to not make a huge impact on adjustments? From the few AG batches I've done, it seems my darker beers are more bitter than the lighter ones. I tend to gravitate toward maltier, lighter colored beers. Munich Helles, Oktoberfest, etc. Any advice?
Calcium - 19.8 to 46.8
Magnesium - 3.68 to 6.75
Sodium - 3.45-7.58
Chloride - 6.21
Sulfate - 27.8 to 40.0
Total Hardness - 62.0 to 128
Total Alkalinity - 58.0 to 104
When I first looked at this, the ranges seemed wide, but after playing around with the EZ Water adjustment spreadsheet, perhaps they aren't. What would you enter in when making water adjustments? The higher number? Avg? Lowest? Are these ranges close enough to not make a huge impact on adjustments? From the few AG batches I've done, it seems my darker beers are more bitter than the lighter ones. I tend to gravitate toward maltier, lighter colored beers. Munich Helles, Oktoberfest, etc. Any advice?