Bier_Minion
New Member
Does anyone know what parameters should be used when comparing sodium levels with sulfate levels?
The sources I have read say to keep sodium as low as possible when high levels of sulfates are used, and vice-versa. One, unreferenced source said to keep sodium <100 ppm when high levels of sulfates are used.
I'm trying to somewhat match a water profile for Bamberg, Germany for a rauchbier recipe.
Target Water (Bamberg, Ger):
Calcium (ppm) 106
Magnesium (ppm) 50
Bicarbonate (ppm) 281
Sodium (ppm) 28
Chloride (ppm) 40
Sulfate (ppm) 241
Source Water (College Station, TX):
Calcium (ppm) 3
Magnesium (ppm) 1
Bicarbonate (ppm) 432
Sodium (ppm) 200
Chloride (ppm) 51
Sulfate (ppm) 12
Water pH 8.3
60% RO Mix:
Calcium (ppm) 1
Magnesium (ppm) 0
Bicarbonate (ppm) 191
Sodium (ppm) 90
Chloride (ppm) 23
Sulfate (ppm) 5
From the RO mix I plan to add 4 grams of Gypsum to the mash bring up the Calcium to the minimum threshold of 50 ppm and set the Residual Alkalinity for the mash.
Mash Salt Addition:
Calcium (ppm) 50
Magnesium (ppm) 0
Bicarbonate (ppm) 157
Sodium (ppm) 90
Chloride (ppm) 23
Sulfate (ppm) 123
I then plan to add 3 grams of Epsom salt to the boil to bring up the Magnesium and Sulfates to desired levels.
Boil Salt Addition:
Calcium (ppm) 50
Magnesium (ppm) 16
Bicarbonate (ppm) 157
Sodium (ppm) 90
Chloride (ppm) 23
Sulfate (ppm) 185
My concern is that the sodium level is still to high for the sulfates used and will cause a harsh bitterness in the rauchbier. Any thoughts?
The sources I have read say to keep sodium as low as possible when high levels of sulfates are used, and vice-versa. One, unreferenced source said to keep sodium <100 ppm when high levels of sulfates are used.
I'm trying to somewhat match a water profile for Bamberg, Germany for a rauchbier recipe.
Target Water (Bamberg, Ger):
Calcium (ppm) 106
Magnesium (ppm) 50
Bicarbonate (ppm) 281
Sodium (ppm) 28
Chloride (ppm) 40
Sulfate (ppm) 241
Source Water (College Station, TX):
Calcium (ppm) 3
Magnesium (ppm) 1
Bicarbonate (ppm) 432
Sodium (ppm) 200
Chloride (ppm) 51
Sulfate (ppm) 12
Water pH 8.3
60% RO Mix:
Calcium (ppm) 1
Magnesium (ppm) 0
Bicarbonate (ppm) 191
Sodium (ppm) 90
Chloride (ppm) 23
Sulfate (ppm) 5
From the RO mix I plan to add 4 grams of Gypsum to the mash bring up the Calcium to the minimum threshold of 50 ppm and set the Residual Alkalinity for the mash.
Mash Salt Addition:
Calcium (ppm) 50
Magnesium (ppm) 0
Bicarbonate (ppm) 157
Sodium (ppm) 90
Chloride (ppm) 23
Sulfate (ppm) 123
I then plan to add 3 grams of Epsom salt to the boil to bring up the Magnesium and Sulfates to desired levels.
Boil Salt Addition:
Calcium (ppm) 50
Magnesium (ppm) 16
Bicarbonate (ppm) 157
Sodium (ppm) 90
Chloride (ppm) 23
Sulfate (ppm) 185
My concern is that the sodium level is still to high for the sulfates used and will cause a harsh bitterness in the rauchbier. Any thoughts?