I'm going to bump this thread because I've been doing a lot of reading on water and its effects on brewing, which as usual, raise more questions.
Facts:
1. I, currently, am an Extract + Steeped grains brewer.
2. Town water is from 3 wells whose average values are as follows:
Ca = 4.87
Mg = 1.29
SO4 = 6.3
Na = 10.5
Cl = 18.4
CaCO3 = 33
Est pH = 5.85
Residual Alkalinity = 28.85
3. After punching these numbers under the "default values" of the calculator at brewer's friend the result is
Chloride to Sulfate Ratio = Highly Malty (18.4 : 6.3) or (2.9 : 1)
Alkalinity = Pale Ale (33)
I can't see a "highly malty" pale ale, unless you guys know of one.
4. Posts here and other places indicate us extract brewers are at the mercy of the water profile of the extract manufacturers.
( I am trying to get Muntons to provide this data)
So..
A. Don't worry, my water is so soft that I can make a pale ale with mild to moderate hoppiness or a great porter.
B. Everything but my Alkalinity is great, but I'm stuck using only distilled water.
C. Dilute my water by as much as 25% per batch, then build it back up by adding salts back in....
D. Use DME instead?
- Chemistry is not my strong suit.