Scut_Monkey
Well-Known Member
Hello everyone. Saturday I will be brewing EdWort's IPA and I'm going to be trying my first shot at modifying the water to try to hit the profile for Burton on Trent. I'm using BeerSmith for figuring my additions. The best profile I was able to get is by using 17grams gypsum, 12grams Epsom and 12grams Chalk (These are for 8 gallons total).
This will bring me to the following profile with the Burton on Trent readings in parentheses CA=323 (295); Mg=45 (45); Na=38 (55); SO4=525(725); Cl=64(25) and HCO3=286(300). So everything is relatively close except sulfate which I read is pretty important for maximizing hop flavor. So my questions are....
1. Should I skip all the individual mineral additions and use a premixed Burton on Trent water salt addition? (I would rather not as it's ambiguous)
2. Should I still use pH 5.2 for the Mash?
3. Do these mineral additions seem correct for 8 gallons total and would I add these to the mash water before dough in?
4. Are drug store epsom salts food grade? (I know goofy question)
5. Can I use a 1/2 a campden tablet in the water prior to mash in to rid it of chlorine/chloramines even with all these additions?
Thanks all! :fro:
This will bring me to the following profile with the Burton on Trent readings in parentheses CA=323 (295); Mg=45 (45); Na=38 (55); SO4=525(725); Cl=64(25) and HCO3=286(300). So everything is relatively close except sulfate which I read is pretty important for maximizing hop flavor. So my questions are....
1. Should I skip all the individual mineral additions and use a premixed Burton on Trent water salt addition? (I would rather not as it's ambiguous)
2. Should I still use pH 5.2 for the Mash?
3. Do these mineral additions seem correct for 8 gallons total and would I add these to the mash water before dough in?
4. Are drug store epsom salts food grade? (I know goofy question)
5. Can I use a 1/2 a campden tablet in the water prior to mash in to rid it of chlorine/chloramines even with all these additions?
Thanks all! :fro: