tsb22
Well-Known Member
According to my Virginia Beach Water Report (which is put out quarterly) my numbers are as follows.
Calcium: 15.6ppm
Magnesium: 4.6ppm
Sodium: 13.8ppm
Chloride: 24ppm
Sulfate: 28.4ppm
Alkalinity: 28ppm
Ph: 7.4
Based on what I have read my water is soft, and does not have any HIGH values to worry about.
Based on the Water Chemistry Primer by Yooper/Ajdelange my first goal is a pH of 5.1-5.5. Like most curious brewers I purchased the “brewing” ph strips which have a tighter range of 4.6-6.0. In measuring several different beers at both mash temps and room temp, my paper color has not changed. I have taken samples at various points during the mash, soaked the paper for various amounts of time and also read results anywhere from 5sec-20min. There has not been any change in color observed. This makes me wonder if my ph is really in the 4.5 range.
Therefore based on ph testing I need to raise or alkalize my mash. Using EZ Water 3.0 for a 5gallon batch, I can add 6grams of Baking Soda to just the mash (3gal) which raises my ph ~.3 while keeping my overall (mash+sparge) sodium within acceptable ranges(86ppm). However, doing this raises my mash RA to 328? Would that kind of alkalinity have adverse effects on the mash, also how would I find the overall RA for the entire water volume, or does this matter?
I can add 2g gypsum & 3g Calcium Chloride to the Sparge water in order to lower the RA while also raising my overall water profile to 72ppm Ca, 88ppm Cl & 78ppm Sulfates (All "acceptable ranges").
Is this the best way to do this or am I overthinking the whole thing?
In summary my thought process is:
Mash ph too low
Raise Mash water ph with 6g Baking Soda
New mash RA too high?
To maintain mash PH, but Lower overall (mash+sparge) RA, add 2g Gypsum, 3g CaCl2 to Sparge
Resulting Overall water profile lands within acceptable brewing ranges for a Pale Ale. (if i was doing pilsners I wouldnt have touched the water chem)
Ca:72 Mg:5 Na: 86 Cl:88 SO4:78 Cl:SO4=1.13
Problem solved?
Calcium: 15.6ppm
Magnesium: 4.6ppm
Sodium: 13.8ppm
Chloride: 24ppm
Sulfate: 28.4ppm
Alkalinity: 28ppm
Ph: 7.4
Based on what I have read my water is soft, and does not have any HIGH values to worry about.
Based on the Water Chemistry Primer by Yooper/Ajdelange my first goal is a pH of 5.1-5.5. Like most curious brewers I purchased the “brewing” ph strips which have a tighter range of 4.6-6.0. In measuring several different beers at both mash temps and room temp, my paper color has not changed. I have taken samples at various points during the mash, soaked the paper for various amounts of time and also read results anywhere from 5sec-20min. There has not been any change in color observed. This makes me wonder if my ph is really in the 4.5 range.
Therefore based on ph testing I need to raise or alkalize my mash. Using EZ Water 3.0 for a 5gallon batch, I can add 6grams of Baking Soda to just the mash (3gal) which raises my ph ~.3 while keeping my overall (mash+sparge) sodium within acceptable ranges(86ppm). However, doing this raises my mash RA to 328? Would that kind of alkalinity have adverse effects on the mash, also how would I find the overall RA for the entire water volume, or does this matter?
I can add 2g gypsum & 3g Calcium Chloride to the Sparge water in order to lower the RA while also raising my overall water profile to 72ppm Ca, 88ppm Cl & 78ppm Sulfates (All "acceptable ranges").
Is this the best way to do this or am I overthinking the whole thing?
In summary my thought process is:
Mash ph too low
Raise Mash water ph with 6g Baking Soda
New mash RA too high?
To maintain mash PH, but Lower overall (mash+sparge) RA, add 2g Gypsum, 3g CaCl2 to Sparge
Resulting Overall water profile lands within acceptable brewing ranges for a Pale Ale. (if i was doing pilsners I wouldnt have touched the water chem)
Ca:72 Mg:5 Na: 86 Cl:88 SO4:78 Cl:SO4=1.13
Problem solved?