This question is primarily directed at ajdelange, but I will take any input I can get.
AJ, I believe I have seen on a couple of occasions where you recommend for people trying to get used to the effects of water ion modification, as a rule of thumb to try 2 tsp of CaCl in their 100% distilled/RO mash/sparge water and then go from there depending on how they like the results.
You and I have discussed my highly alkaline water at length so I wanted to confirm this advice before I employ it this weekend. I am brewing two beers this weekend. I am making a German pils, SRM 3 and approx 1.050-52 starting gravity. I am also making a Blonde Ale, approx 4 SRM, 1.045-6 starting gravity. A couple of questions about the 2 tsp of CaCl suggestion:
1. Assuming 2 tsp of CaCl is roughly 8 grams, for one recipe (blonde) I would be putting it into 4 gallons of mash and 5 gallons of sparge water. Assuming a grain bill of 9.5 pounds of grain (7# 2row, 2.25# of various crystal/cara malts and 4 ounces of acidulated malt), the new water calculator by -TH- yields an RA of -311 and a mash pH of 5.15. Does that sound right?
2. It brings the calcium and chloride up considerably (128 ppm and 227 ppm). Will that tend to throw the flavor off balance with the high chloride? And the calcium number seems high for a light profiled ale as well.
3. Should I worry about the absence of other ions since I am using distilled? What affect will I see from the lack of Mg, Na and SO4?
Since we've batted around the degree to which my horribly alkaline water is affecting my beers, I thought I would try starting with a blank slate and building a water profile from scratch.
I am firmly convinced that alkalinity is my main issue. I have been slowly reading through the articles on your website. I remember reading (and I know I am simplifying extensively here) that your tests indicate dark roasted grains do not have as significant a mash pH lowering component as some might think. I believe that is borne out in a porter I made earlier this year. It's a good beer. But I used 100% of my highly alkaline water and threw just 2 tsp of Gypsum in the mash. I am picking up an after taste that I would attribute to the highly alkaline water (yes, I dissolved some baking soda in water and tasted it as you instructed. I pick up a hint of that in my porter even with the Gypsum and dark grain additions)
Looking forward to your thoughts
AJ, I believe I have seen on a couple of occasions where you recommend for people trying to get used to the effects of water ion modification, as a rule of thumb to try 2 tsp of CaCl in their 100% distilled/RO mash/sparge water and then go from there depending on how they like the results.
You and I have discussed my highly alkaline water at length so I wanted to confirm this advice before I employ it this weekend. I am brewing two beers this weekend. I am making a German pils, SRM 3 and approx 1.050-52 starting gravity. I am also making a Blonde Ale, approx 4 SRM, 1.045-6 starting gravity. A couple of questions about the 2 tsp of CaCl suggestion:
1. Assuming 2 tsp of CaCl is roughly 8 grams, for one recipe (blonde) I would be putting it into 4 gallons of mash and 5 gallons of sparge water. Assuming a grain bill of 9.5 pounds of grain (7# 2row, 2.25# of various crystal/cara malts and 4 ounces of acidulated malt), the new water calculator by -TH- yields an RA of -311 and a mash pH of 5.15. Does that sound right?
2. It brings the calcium and chloride up considerably (128 ppm and 227 ppm). Will that tend to throw the flavor off balance with the high chloride? And the calcium number seems high for a light profiled ale as well.
3. Should I worry about the absence of other ions since I am using distilled? What affect will I see from the lack of Mg, Na and SO4?
Since we've batted around the degree to which my horribly alkaline water is affecting my beers, I thought I would try starting with a blank slate and building a water profile from scratch.
I am firmly convinced that alkalinity is my main issue. I have been slowly reading through the articles on your website. I remember reading (and I know I am simplifying extensively here) that your tests indicate dark roasted grains do not have as significant a mash pH lowering component as some might think. I believe that is borne out in a porter I made earlier this year. It's a good beer. But I used 100% of my highly alkaline water and threw just 2 tsp of Gypsum in the mash. I am picking up an after taste that I would attribute to the highly alkaline water (yes, I dissolved some baking soda in water and tasted it as you instructed. I pick up a hint of that in my porter even with the Gypsum and dark grain additions)
Looking forward to your thoughts