Water Profile.

I managed to get my water profile.
Can any body help me decipher it?

Is there anything that I need to rectify or alter to help with efficiencey or taste?


Typical value UK/EU limitUnits
Hardness level moderately hard
Hardness Clarkes 7.700 ° Clarke
Hardness 44 mg Ca/l
Aluminium < 5.22 &#181;g Al/l
Calcium 35.0 mg Ca/l
Residual chlorine - total 0.40 mg/l
Residual chlorine - free< 0.25 mg/l
Coliform bacteria 0 number/100ml
Colour< 1.07 mg/l Pt/Co scale
Conductivity 339 2500 uS/cm at 20oC
Copper 0.0154 mg Cu/l
E.coli 0 number/100ml
Iron 42.8 &#181;g Fe/l
Lead< 0.439 &#181;g Pb/l
Magnesium 5.26 mg Mg/l
Manganese 3.02 &#181;g Mn/l
Nitrate 10.6 mg NO3/l
Sodium 24.9 mg Na/l

Can't help you with any of your real questions, but I can say it is good that you don't have feces in your water! (i.e. coliform bacteria and e. coli)

This is from BeerSmith. You can Match your water to either the style you are making or to the water of an area. Calcium , Magnesium, Sodium, Sulfate, Chloride, Bicarbonate is about all you really need to worry about, from my understanding and reading anyway.

Name Calcium Magnesium Sodium Sulfate Chloride Bicarbonate
Antwerp, Belgium 90.0 ppm 11.0 ppm 37.0 ppm 84.0 ppm 57.0 ppm 76.0 ppm
Atlanta, GA 6.0 ppm 1.0 ppm 3.0 ppm 7.0 ppm 0.0 ppm 19.0 ppm
Boston, MA 4.0 ppm 1.0 ppm 10.0 ppm 8.0 ppm 14.0 ppm 10.0 ppm
Burton On Trent, UK 295.0 ppm 45.0 ppm 55.0 ppm 725.0 ppm 25.0 ppm 300.0 ppm
Chicago, IL 34.0 ppm 11.0 ppm 6.0 ppm 25.0 ppm 11.0 ppm 106.0 ppm
Dallas, TX 24.0 ppm 3.0 ppm 17.0 ppm 44.0 ppm 34.0 ppm 45.0 ppm
Deer Park (R), Bottled Water 3.8 ppm 1.2 ppm 2.8 ppm 6.0 ppm 0.5 ppm 32.9 ppm
Denver, Colorado 31.5 ppm 8.5 ppm 21.4 ppm 50.8 ppm 23.5 ppm 104.0 ppm
Distilled Water 0.0 ppm 0.0 ppm 0.0 ppm 0.0 ppm 0.0 ppm 0.0 ppm
Dortmund, Germany 250.0 ppm 25.0 ppm 70.0 ppm 280.0 ppm 100.0 ppm 550.0 ppm
Dublin, Ireland 115.0 ppm 4.0 ppm 12.0 ppm 55.0 ppm 19.0 ppm 200.0 ppm
Edinburg, Scotland 120.0 ppm 25.0 ppm 55.0 ppm 140.0 ppm 20.0 ppm 225.0 ppm
London, England 52.0 ppm 16.0 ppm 99.0 ppm 77.0 ppm 60.0 ppm 156.0 ppm
Los Angeles, CA (East) 63.0 ppm 22.0 ppm 84.0 ppm 151.0 ppm 99.0 ppm 0.0 ppm
Los Angeles, CA (West) 32.0 ppm 14.0 ppm 68.0 ppm 75.0 ppm 85.0 ppm 105.0 ppm
Milwaukee, WI 96.0 ppm 47.0 ppm 7.0 ppm 26.0 ppm 16.0 ppm 107.0 ppm
Munich, Germany 75.0 ppm 20.0 ppm 10.0 ppm 10.0 ppm 2.0 ppm 200.0 ppm
New York, NY 13.0 ppm 4.0 ppm 11.0 ppm 12.0 ppm 21.0 ppm 29.0 ppm
Pilsen, Czech 7.0 ppm 2.0 ppm 2.0 ppm 5.0 ppm 5.0 ppm 15.0 ppm
Portland OR 2.0 ppm 1.0 ppm 2.0 ppm 0.0 ppm 2.0 ppm 9.0 ppm
Salt Lake City, UT 30.0 ppm 17.0 ppm 5.0 ppm 12.0 ppm 7.0 ppm 252.0 ppm
Seattle, WA 17.0 ppm 1.0 ppm 4.0 ppm 2.0 ppm 4.0 ppm 18.0 ppm
Vienna, Austria 200.0 ppm 60.0 ppm 8.0 ppm 125.0 ppm 12.0 ppm 120.0 ppm
Washington, DC 38.0 ppm 9.4 ppm 19.4 ppm 32.7 ppm 35.6 ppm 10.0 ppm

Well at least I don't have "Sh1ty" Water

orfy said:

Well at least I don't have "Sh1ty" Water

Click to expand...

No, you do seem to have very "neutral" water. PH is a little high, be aware that adding salts to lower it will, of course, raise the sodium level. It can also affect other levels, although I don't remember the "whats". I'm forced to use either bottled distilled water or bottled spring water.

If I had your water, I would just boil what you need the night before (15 - 20 minutes) and let it settle out (covered) overnight and brew with it as is on brewday. When I was living in the city (San Antonio) that was all I did with the water and all my brews turned out nice.

Just because - San Antonio's city water profile is VERY close to Dortmund, Germany's water profile and makes a very good Dortmunder export.

Other than Pilsners, you're fine. You might gain a little by using salts in your porter/stout mashes. If you are having chloride taste problems, you can pre-boil or get an activated charcoal filter. mg/l = ppm, but what the heck is uS/cm?

This is what I have: Grand Ronde 2.0 ppm 0.0 ppm 0.0 ppm 0.0 ppm 0.0 ppm 0.0 ppm It's purer than most bottled water.

david_42 said:

what the heck is uS/cm?

Click to expand...

It is microsiemens per centimeter. I thought everybody knew that.

Thanks Google.

-a.