This is probably a NOOB worrying way too much, but anyway....
The other day, I got a water analysis report for Crystal Geyser Olancha spring water. I'm not sure how to use it in a brewing context. Compared to most water in the water table in Beersmith, it appears to have remarkably little in the way of minerals -- 12 mg/l Ca, 0.9 Mg, 2.7 Chloride and 36 mg/L alkalinity. I entered the alkalinity, Ca, and Mg into the nomograph on the back cover of John Palmer's book and get a mash PH of about 5.7 which I interpret as being good for a lightish beer. Am I correct about that? Since the analysis report states a PH of 7.02 which is pretty much the same as distilled water, I'm concerned that my calculation is inconsistently high.
Second, I'm brewing an American brown. According to the nomograph it looks like I'd want a PH of 5.8 or 5.9. Will it affect my efficiency if I stay at my 5.7 level?
Third, will the relatively low levels of minerals and salts (there is no sodium at all) affect the taste of my beer? Should I add salts? Which ones?.
Or should I just use West L.A. tap water or something else?
The other day, I got a water analysis report for Crystal Geyser Olancha spring water. I'm not sure how to use it in a brewing context. Compared to most water in the water table in Beersmith, it appears to have remarkably little in the way of minerals -- 12 mg/l Ca, 0.9 Mg, 2.7 Chloride and 36 mg/L alkalinity. I entered the alkalinity, Ca, and Mg into the nomograph on the back cover of John Palmer's book and get a mash PH of about 5.7 which I interpret as being good for a lightish beer. Am I correct about that? Since the analysis report states a PH of 7.02 which is pretty much the same as distilled water, I'm concerned that my calculation is inconsistently high.
Second, I'm brewing an American brown. According to the nomograph it looks like I'd want a PH of 5.8 or 5.9. Will it affect my efficiency if I stay at my 5.7 level?
Third, will the relatively low levels of minerals and salts (there is no sodium at all) affect the taste of my beer? Should I add salts? Which ones?.
Or should I just use West L.A. tap water or something else?