SqueegeeBob
Member
I'm trying to brew an English Bitter (5 gallon batch) starting with my local municipal water supply.
Recipe:
8 lbs British 2-row
8 oz crystal 120L
4 oz special roast 50L
Expected SRM = 11
Municipal Water:
Calcium = 50
Magnesium = 28
Sulfate = 119
Sodium = 161
Chloride = 202
Bicarbonate = 215
Alkalinity = 177
Total Hardness = 237
pH = 7.7
My Plan:
Mash with 1.25qt per lb of grain, dilute the source water with 85% distilled water, and add the following:
.2g/gal of gypsum <-- Mash and Sparge
.5g/gal of epsom <-- Mash and Sparge
.25g/gal of pickling lime <-- Mash only
I believe that will give me a profile that looks like this:
Calcium = 55.6
Magnesium = 17.2
Sulfate = 98.8
Sodium = 24.2
Chloride = 30.3
Bicarbonate = 140.9
Alkalinity = 117
Total Hardness = 210
What do you think? Am I on the right track?
Recipe:
8 lbs British 2-row
8 oz crystal 120L
4 oz special roast 50L
Expected SRM = 11
Municipal Water:
Calcium = 50
Magnesium = 28
Sulfate = 119
Sodium = 161
Chloride = 202
Bicarbonate = 215
Alkalinity = 177
Total Hardness = 237
pH = 7.7
My Plan:
Mash with 1.25qt per lb of grain, dilute the source water with 85% distilled water, and add the following:
.2g/gal of gypsum <-- Mash and Sparge
.5g/gal of epsom <-- Mash and Sparge
.25g/gal of pickling lime <-- Mash only
I believe that will give me a profile that looks like this:
Calcium = 55.6
Magnesium = 17.2
Sulfate = 98.8
Sodium = 24.2
Chloride = 30.3
Bicarbonate = 140.9
Alkalinity = 117
Total Hardness = 210
What do you think? Am I on the right track?