barhoc11
Well-Known Member
I am trying to brew a Hefeweizen and have found my Na level of 1ppm in my otherwise acceptable finished water profile (below) seems low. Is it really as simple as adding some table salt (NaCl) or would that throw my Chloride levels out of whack?
This is one of the only profiles I cannot seem to get correctly so any input is very much appreciated.
Thanks!
Starting Water (ppm):
Ca: 25.5
Mg: 7.56
Na: 4.74
Cl: 9
SO4: 31.2
CaCO3: 79
Mash / Sparge Vol (gal): 5.478 / 7.39
RO or distilled %: 100% / 50%
Total Grain (lb): 16.0
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 1 / 0
MgSO4: 1 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 7
Mash Water / Total water (ppm):
Ca: 13 / 13
Mg: 4 / 4
Na: 0 / 1
Cl: 23 / 12
SO4: 19 / 17
Cl to SO4 Ratio: 1.24 / 0.74
Alkalinity (CaCO3): -266
RA: -278
Estimated pH: 5.62
(room temp)
This is one of the only profiles I cannot seem to get correctly so any input is very much appreciated.
Thanks!
Starting Water (ppm):
Ca: 25.5
Mg: 7.56
Na: 4.74
Cl: 9
SO4: 31.2
CaCO3: 79
Mash / Sparge Vol (gal): 5.478 / 7.39
RO or distilled %: 100% / 50%
Total Grain (lb): 16.0
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 1 / 0
MgSO4: 1 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 7
Mash Water / Total water (ppm):
Ca: 13 / 13
Mg: 4 / 4
Na: 0 / 1
Cl: 23 / 12
SO4: 19 / 17
Cl to SO4 Ratio: 1.24 / 0.74
Alkalinity (CaCO3): -266
RA: -278
Estimated pH: 5.62
(room temp)