Please Help with my Water Chemistry

sjlammer · Apr 10, 2009

I am going to make a IPA, and I want to adjust my water (for the first time)

Chloride 34.6 mg/l
Calcium 18.4 mg/l
Sodium 16.2 mg/l
Sulphate 12.3 mg/l
Magnesium 9.0 ppm
Total Hardness 2.0-3.5 grains (35-60 ppm) (as Carbonate)
+++++++Carbonate 8.0 ppm
+++++++Bicarbonate the balance ppm

Total Alkalinity 43 ppm
Ph 8.8-9.2 (from hydrated lime addition for corrosion)

The pH looks high to me. What should i add? I have Beer smith, so i can make the necessary tweaks.

thanks,

conpewter · Apr 10, 2009

for an IPA i'd add a fair bit of gypsum. I'm thinking "Burton on Trent' water. You could do 300ppm and that would really accentuate the hoppiness/bitter.

I'd have to know more of the recipe to do the PH calculations, you could use some 5.2 buffer (from 5 star) to make sure your water will be in the right PH range.

conpewter · Apr 10, 2009

The two attached spreadsheets have helped me figure out what I want for each style of beer. You'll need to plug in your water chemistry numbers and check the "Ideal" water profiles, though I don't think they are exactly right, they will get you in the ballpark for a specific style.

View attachment Water Calculations.zip

944play · Apr 10, 2009

sjlammer said:
The pH looks high to me. What should i add?

Ignore the water pH. The TDS is pretty low so the buffers and acids in the grains will have no problem putting the mash pH where it should be. For really dark beers, you'll probably need to use chalk.

I like 50-70ppm of calcium for yeast health. For an IPA, add gypsum to the tune of about half a gram per gallon, or about a teaspoon for 8 gallons of liquor.

Check out this calculator.

ericm · Apr 10, 2009

I'm not sure if this isn't what conpewter already posted, but I find palmer's residual alkalinity spreadsheets very helpful:

http://howtobrew.com/section3/Palmers_Mash_RA_ver2d.xls

Please Help with my Water Chemistry

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