After hours of study today here on HBT I think I have gotten a decent grasp of water chemistry theory. Here is my water as delivered (from a well in Virginia)
Calcium (ppm) 3
Magnesium (ppm) 4
Alkalinity as CaCO3 25
Sodium (ppm) 6
Chloride (ppm) 0
Sulfate (ppm) 7
Water pH 5.9
Amazingly low values for most components. It is delicious water to drink.
Interesting is the lack of chloride - so even with the low sulfates, the ratio indicates 'high bitterness'.
Based on a really helpful post by Boredatwork, I think that this ratio and the lack of chloride does a lot to explain a flaw in my beers (APAs and IPAs) - they're good, but just a bit raw or bitter, in a non-hoplike way (I confess to being a bit of beer pedophile as well - getting the pipeline filled) and lacking mouthfeel.
So here is what I'm planning to do for tomorrows brew. Add the following salts (this is for the 8 gallons of mash water for 10 gallon batch)
Chalk CaCO3 5
Gypsum CaSO4 *2H2O 4
Calcium Chloride CaCl2*2H2O 0
Epsom Salt MgSO4 *7H2O 3
Baking Soda NaHCO3 2
Canning Salt NaCl 3
resulting in this:
Calcium (ppm) 100
Magnesium (ppm) 14
Alkalinity as CaCO3 145
Sodium (ppm) 63
Chloride (ppm) 60
Sulfate (ppm) 119
I have a feeling that I'm erring on the gentle or tentative side with these adjustments - this certainly isn't matching Burton. But it seems like a reasonable first step.
Now to formulate my recipe for tomorrow - something along the lines of 15% rye, marris otter, OG of 1.060 or a bit less, and 50 IBUs mostly from late additions.
Any feedback would be appreciated.
And thanks to boredatwork, -th-, kaiser, bobby_m, thechemist, saq, and many other for their awesome contributions to this subject in the forum.
Calcium (ppm) 3
Magnesium (ppm) 4
Alkalinity as CaCO3 25
Sodium (ppm) 6
Chloride (ppm) 0
Sulfate (ppm) 7
Water pH 5.9
Amazingly low values for most components. It is delicious water to drink.
Interesting is the lack of chloride - so even with the low sulfates, the ratio indicates 'high bitterness'.
Based on a really helpful post by Boredatwork, I think that this ratio and the lack of chloride does a lot to explain a flaw in my beers (APAs and IPAs) - they're good, but just a bit raw or bitter, in a non-hoplike way (I confess to being a bit of beer pedophile as well - getting the pipeline filled) and lacking mouthfeel.
So here is what I'm planning to do for tomorrows brew. Add the following salts (this is for the 8 gallons of mash water for 10 gallon batch)
Chalk CaCO3 5
Gypsum CaSO4 *2H2O 4
Calcium Chloride CaCl2*2H2O 0
Epsom Salt MgSO4 *7H2O 3
Baking Soda NaHCO3 2
Canning Salt NaCl 3
resulting in this:
Calcium (ppm) 100
Magnesium (ppm) 14
Alkalinity as CaCO3 145
Sodium (ppm) 63
Chloride (ppm) 60
Sulfate (ppm) 119
I have a feeling that I'm erring on the gentle or tentative side with these adjustments - this certainly isn't matching Burton. But it seems like a reasonable first step.
Now to formulate my recipe for tomorrow - something along the lines of 15% rye, marris otter, OG of 1.060 or a bit less, and 50 IBUs mostly from late additions.
Any feedback would be appreciated.
And thanks to boredatwork, -th-, kaiser, bobby_m, thechemist, saq, and many other for their awesome contributions to this subject in the forum.