neumann
Well-Known Member
I'm getting ready to make the jump to all-grain and, as I understand it, water quality becomes more important when doing all-grain versus extract. What I have to go on is the city's water quality report (which obviously doesn't necessarily equal my tap water). Here are (what I believe are) the relevant measurements:
Ca ppm: 6.1
Mg ppm: 1.13
Na ppm: 1.9
Cl ppm: 4
SO4 ppm: 18
Alkalinity: 10
I've been told the water is a little soft for brewing. Do I just toss in some gypsum or calcium chloride in? If so, how much and when? The style I'm doing is an English Pale Ale and getting the water to match the style would be a plus, but I would be happy with just plain good brewing water. Also on the matter of pH (I believe my water is 7.8), I see that the 5.2 powder is fairly popular, do I need that too? Just trying to get all my ducks in order so that my first all-grain batch is a success.
Ca ppm: 6.1
Mg ppm: 1.13
Na ppm: 1.9
Cl ppm: 4
SO4 ppm: 18
Alkalinity: 10
I've been told the water is a little soft for brewing. Do I just toss in some gypsum or calcium chloride in? If so, how much and when? The style I'm doing is an English Pale Ale and getting the water to match the style would be a plus, but I would be happy with just plain good brewing water. Also on the matter of pH (I believe my water is 7.8), I see that the 5.2 powder is fairly popular, do I need that too? Just trying to get all my ducks in order so that my first all-grain batch is a success.