worldzfree
Well-Known Member
I am starting to make a recipe that adheres loosely to the "Robust Porter" style. This would be the first recipe where I would want to try adjusting my local water to a closer RA value to match a darker beer like this Porter. I have read way too much and I am at the advanced phases of confusion which will eventually lead to enlightenment. I am looking for a little validation on whether or not my proposed numbers will be in the right place. Here is what I have.
Seattle Water
Ca ppm: 23
Mg ppm: .94
Na ppm: 1.9
Cl ppm: 3.6
SO4 ppm: 1.4
Alkalinity (CaCO3 ppm): 20.2
5.6 gallon Mash Water
3.15 gallon Sparge Water
Target SRM: 34
Using John Palmer's Nomograph in How to Brew and the EZ Water Calculator spreadsheet I am thinking of adding the following to get to a target water for a dark porter.
4.5 grams Baking Soda Total (2.5 to Sparge Additions)
4.5 grams Chalk Total (2.5 to Sparge Additions)
Those additions in the EZ Water Calculator would yield the following:
2.57 Chloride to Sulfate Ratio
172 Residual Alkalinity
249 Alkalinity
5.47 Estimated Mash pH
There are other values that don't fall with in the Palmer recommended ranges in the spreadsheet (Magnesium and Sulfate) but I am skipping those for now (should I?). I am interested in opinions from some more seasoned water adjustment gurus. Any advice? I very much appreciate it.
Seattle Water
Ca ppm: 23
Mg ppm: .94
Na ppm: 1.9
Cl ppm: 3.6
SO4 ppm: 1.4
Alkalinity (CaCO3 ppm): 20.2
5.6 gallon Mash Water
3.15 gallon Sparge Water
Target SRM: 34
Using John Palmer's Nomograph in How to Brew and the EZ Water Calculator spreadsheet I am thinking of adding the following to get to a target water for a dark porter.
4.5 grams Baking Soda Total (2.5 to Sparge Additions)
4.5 grams Chalk Total (2.5 to Sparge Additions)
Those additions in the EZ Water Calculator would yield the following:
2.57 Chloride to Sulfate Ratio
172 Residual Alkalinity
249 Alkalinity
5.47 Estimated Mash pH
There are other values that don't fall with in the Palmer recommended ranges in the spreadsheet (Magnesium and Sulfate) but I am skipping those for now (should I?). I am interested in opinions from some more seasoned water adjustment gurus. Any advice? I very much appreciate it.