left field brewer
Well-Known Member
Wanting to brew a kolsch, blond or cream. Been using lactic acid to adjust mash pH. Wondering if salts would benefit pH lowering prior to adding any lactic. Or should I dilute with distilled or spring water, or boil out some of the temp hardness? Any advice will be appreciated since I do not fully understand water chemistry. I have noticed some astringency in some of my pales and IPAs which seems to dissipate with time and cold conditioning.
Local Water report-first num is typical concentration/second is range * These parameters will more likely be at the high end of the range during
high demand periods in the summer months of June, July and August.
Calcium CaCO3 50 40-60
Magnesium CaCO3 40 30-40
Total Hardness* CaCO3 90 85-100
Carbonate (CO3) CaCO3 20 15-30
Bicarbonate (HCO3) CaCO3 15 10-25
Total alkalinity CaCO3 35 25-60
Sodium* Na 44 30-60
Iron* Fe 0.2 0.1-0.5
Sulfate* SO4 70 40-150
Chloride* Cl 46 10-100
Silica* SiO2 10 9-14
Fluoride F 1.2 0.6-1.4
Phosphate, Tot P 0.8 0.2-1.0
Phosphate, Ortho P 0.2 0.1-0.5
Chloramine Cl2 (at plant tap) 2.0 1.0-3.5
pH pH units 9.4 9.2-9.8
Turbidity NTU 0.2 NTU 0.1-0.5
Conductivity* uS/cm 350 250-750
Local Water report-first num is typical concentration/second is range * These parameters will more likely be at the high end of the range during
high demand periods in the summer months of June, July and August.
Calcium CaCO3 50 40-60
Magnesium CaCO3 40 30-40
Total Hardness* CaCO3 90 85-100
Carbonate (CO3) CaCO3 20 15-30
Bicarbonate (HCO3) CaCO3 15 10-25
Total alkalinity CaCO3 35 25-60
Sodium* Na 44 30-60
Iron* Fe 0.2 0.1-0.5
Sulfate* SO4 70 40-150
Chloride* Cl 46 10-100
Silica* SiO2 10 9-14
Fluoride F 1.2 0.6-1.4
Phosphate, Tot P 0.8 0.2-1.0
Phosphate, Ortho P 0.2 0.1-0.5
Chloramine Cl2 (at plant tap) 2.0 1.0-3.5
pH pH units 9.4 9.2-9.8
Turbidity NTU 0.2 NTU 0.1-0.5
Conductivity* uS/cm 350 250-750