diverpat
Well-Known Member
In an attempt to confuse myself thoroughly, I've decided to attempt to make a specific water profile from scratch. I'm going to brew a New Belgium 1554 black ale clone and I'm attempting to match the water profile of Antwerp Belgium. I'm starting with deionized water and amending the mash and boil water with ingredient amounts derived from EZ Water Calculator Spreadsheet 2.0.
Now, I was able to get close in some aspects but had to stray from the values to keep the Cl:SO4 ratios in check. The whole water chemistry thing has been rather confusing but after playing around for a bit I'm hoping I have things correct. I'd like to get some experienced eyes to take a look at these numbers and give some input as to if things look OK. If not how can it be improved? Does anyone have a tried and true water recipe for a Belgian beer?
-------Antwerp-----My Profile
Ca---- 90 ----------93
Mg----11-----------10
Na-----37---------- 32
Cl----- 84-----------93
SO4----57 --------- 66
Now, I was able to get close in some aspects but had to stray from the values to keep the Cl:SO4 ratios in check. The whole water chemistry thing has been rather confusing but after playing around for a bit I'm hoping I have things correct. I'd like to get some experienced eyes to take a look at these numbers and give some input as to if things look OK. If not how can it be improved? Does anyone have a tried and true water recipe for a Belgian beer?
-------Antwerp-----My Profile
Ca---- 90 ----------93
Mg----11-----------10
Na-----37---------- 32
Cl----- 84-----------93
SO4----57 --------- 66