LarMoeCur
Well-Known Member
Well, I just got back from a long tour of duty away from my brewing equipment. Now that I'm back, I can't believe how much I've forgotten and/or lost. I cannot find my water addition notes. Anyway, here's what I'm thinking/trying to remember. I know all you professionals will have the correct answers.
Corpus Christi Water Profile:
Ca - 67 ppm
Mg - .05
Na - 109.12
So4 - 92.1
Cl - 193.22
CaCO3 - 120.13
PH - 7.8
Doing the chart thing and connecting the Mg and Ca gives me an effective hardness of 45. drawing up through CaCO3 (120) give me a mash ph of 5.83.
I'm brewing a Stone IPA clone.
14 # pale
1.25 caramel 20L
1.25 Munich
Right now I'm only planning on adding 2 grams of Gypsum and 1 gram Epsom Salt. Raising the CaCO3 to 89. I'm looking at a SRM for this beer to be 8.1. Now looking at the wonderful spreadsheet. I'm at the low end of the scale with CaCO3 at 89. Should I add anything else? Are my Sulfates getting to high at 251? How's the Ph look? How about my sparge water? Any additions to it?
Thanks
Corpus Christi Water Profile:
Ca - 67 ppm
Mg - .05
Na - 109.12
So4 - 92.1
Cl - 193.22
CaCO3 - 120.13
PH - 7.8
Doing the chart thing and connecting the Mg and Ca gives me an effective hardness of 45. drawing up through CaCO3 (120) give me a mash ph of 5.83.
I'm brewing a Stone IPA clone.
14 # pale
1.25 caramel 20L
1.25 Munich
Right now I'm only planning on adding 2 grams of Gypsum and 1 gram Epsom Salt. Raising the CaCO3 to 89. I'm looking at a SRM for this beer to be 8.1. Now looking at the wonderful spreadsheet. I'm at the low end of the scale with CaCO3 at 89. Should I add anything else? Are my Sulfates getting to high at 251? How's the Ph look? How about my sparge water? Any additions to it?
Thanks