Hey everyone.
I have finally obtained the water profile of the local water in Spain, Madrid. I am wondering how I can start working out what I have to do/or how I have to treat this type of water with salts? One main issue is that all the data is based on average salt content. It is difficult to work with a water that we dont know the exact salt content....but I am sure there is a way to improve this water and make it a universal brewing water for me and maybe though trial and error improve it.
Then again.....you experienced brewers can surely tell me how to start.
First of all, I was thinking to pour my brewing water into the kettle at least a day before brewing...so that the agents that the local water works used to treat the water such as excess chlorine would disappear. Then....probably the salt treatment comes with epsum, gypsum, NaCl and CaCl....but how shall I start calculating the needed salt to reach a specific profile that I am aiming for if all my given information on my water profile is based on average salt content???
All the info on my local water can be found below (mg/L or you can also call it mg/1.05 quart).
pH 7.2-8
Sulphates (SO4) 5-49
Chloride (CL) 10-30
Calcium (Ca) 8-24
Magnesium (Mg) 1-6
Sodium (Na) 0.5-40
potassium 0.5-1.5
total hardness (mg/L CO3Ca) 25-85
alkalinity (mg/L CO3Ca) 10-60
They dont have the bicarbonate level of the water....but the hardness and alkalinity should do it.
Obviously my main goal is also to get to a more or less 5.4-5.5 Ph for perfect mashing.
I have finally obtained the water profile of the local water in Spain, Madrid. I am wondering how I can start working out what I have to do/or how I have to treat this type of water with salts? One main issue is that all the data is based on average salt content. It is difficult to work with a water that we dont know the exact salt content....but I am sure there is a way to improve this water and make it a universal brewing water for me and maybe though trial and error improve it.
Then again.....you experienced brewers can surely tell me how to start.
First of all, I was thinking to pour my brewing water into the kettle at least a day before brewing...so that the agents that the local water works used to treat the water such as excess chlorine would disappear. Then....probably the salt treatment comes with epsum, gypsum, NaCl and CaCl....but how shall I start calculating the needed salt to reach a specific profile that I am aiming for if all my given information on my water profile is based on average salt content???
All the info on my local water can be found below (mg/L or you can also call it mg/1.05 quart).
pH 7.2-8
Sulphates (SO4) 5-49
Chloride (CL) 10-30
Calcium (Ca) 8-24
Magnesium (Mg) 1-6
Sodium (Na) 0.5-40
potassium 0.5-1.5
total hardness (mg/L CO3Ca) 25-85
alkalinity (mg/L CO3Ca) 10-60
They dont have the bicarbonate level of the water....but the hardness and alkalinity should do it.
Obviously my main goal is also to get to a more or less 5.4-5.5 Ph for perfect mashing.