smyrnaquince
Well-Known Member
[Edited: Corrected S04 in Option 5 (had mistakenly typed 196).]
At the advice of the folks at All Grain & Partial Mash Brewing, I am asking this question again over here.
I believe that I have been getting odd-tasting beer because my pH is too high. The off-taste is most noticeable my lighter-colored beers.
I have not had my water analyzed, but based on averages from my town's water report, I have (in ppm), with EZ Water's recommended range in parens after my number:
EZ Water's recommended ranges are from Palmer's book. My copy is at home, so I cannot verify them now.
I plan to brew a half-batch, full-volume BIAB of witbier from Brewing Classic Styles this weekend. EZ Water tells me that with no adjustment, my mash pH will be 5.99, which is out of the 5.4-5.6 desired range.
I have listed some possible water adjustments below. The first option was what I came up with to get close to the Hoegarden water profile, as listed in Bru'nwater. However, over in All Grain, it was suggested that adding minerals and mimicking water supplies had fallen out of favor. I also got a recommendation to minimize minerals, keep calcium at a reasonable level, and watch the calcium-sulfate ratio [sic--may have meant chloride-sulfate ratio]. Also suggested was not to worry about Magnesium, enough would come from the grain itself.
Also, in All Grain, a concern over my high levels of sodium and chloride was voiced.
I am looking for a recommendation for what to do with my water. (I want to try using my own tap water and not going the RO/distilled route.)
Based on all that, I came up with a few options.
OPTION 1
My original plan had been to add 4 grams gypsum (CaSO4), 2 grams epsom salt (MgSO4), and 4 ml lactic acid to bump the numbers (as calculated by EZ Water) to get:
OPTION 2
Just bump up the calcium and use lactic acid to adjust the pH, use no epsom salt (MgSO4), but use 4 grams gypsum (CaSO4) and 4 ml lactic acid to get:
OPTION 3
Going to the other extreme, I can put all of the numbers solidly in the green range with lots of minerals. Add 7 grams gypsum (CaSO4), 4 grams calcium chloride (CaCl2), 2 grams epsom salt (MgSO4), and 2.9 ml lactic acid to bump the numbers to get:
OPTION 4
I can put all of the numbers (for some, just) into the green range. Add 3 grams gypsum (CaSO4), 1 gram calcium chloride (CaCl2), 2 grams epsom salt (MgSO4), and 3.9 ml lactic acid to get:
OPTION 5
One comment I received was that my chloride and sulfate looked high for a wheat beer. I can go slightly low on calcium to bring down the sulfate from Option 2: Add 3 grams gypsum (CaSO4) and 4.2 ml lactic acid to get:
OPTION 6
If I just use 4.5 ml lactic acid with nothing else, the pH comes down to 5.41, but all the original numbers, including low calcium and high chloride/sulfate ratio, are still there.
It seems to me that my best options are #2, #4, or #5. Any opinions or advice?
At the advice of the folks at All Grain & Partial Mash Brewing, I am asking this question again over here.
I believe that I have been getting odd-tasting beer because my pH is too high. The off-taste is most noticeable my lighter-colored beers.
I have not had my water analyzed, but based on averages from my town's water report, I have (in ppm), with EZ Water's recommended range in parens after my number:
- Ca: 18.5 (50-150)
- Mg: 5.25 (10-30)
- Na: 48 (0-150)
- Cl: 111 (0-250)
- SO4: 21.5 (50-350)
- Alkalinity (CaCO3): 65
- Chloride / Sulfate Ratio: 5.16 (0.77-1.3)
EZ Water's recommended ranges are from Palmer's book. My copy is at home, so I cannot verify them now.
I plan to brew a half-batch, full-volume BIAB of witbier from Brewing Classic Styles this weekend. EZ Water tells me that with no adjustment, my mash pH will be 5.99, which is out of the 5.4-5.6 desired range.
I have listed some possible water adjustments below. The first option was what I came up with to get close to the Hoegarden water profile, as listed in Bru'nwater. However, over in All Grain, it was suggested that adding minerals and mimicking water supplies had fallen out of favor. I also got a recommendation to minimize minerals, keep calcium at a reasonable level, and watch the calcium-sulfate ratio [sic--may have meant chloride-sulfate ratio]. Also suggested was not to worry about Magnesium, enough would come from the grain itself.
Also, in All Grain, a concern over my high levels of sodium and chloride was voiced.
I am looking for a recommendation for what to do with my water. (I want to try using my own tap water and not going the RO/distilled route.)
Based on all that, I came up with a few options.
OPTION 1
My original plan had been to add 4 grams gypsum (CaSO4), 2 grams epsom salt (MgSO4), and 4 ml lactic acid to bump the numbers (as calculated by EZ Water) to get:
- Ca: 59 (50-150)
- Mg: 14 (10-30)
- Na: 48 (0-150)
- Cl: 111 (0-250)
- SO4: 155 (50-350)
- Chloride / Sulfate Ratio: 0.71 (0.77-1.3) Below .77, may enhance bitterness, but Hoegarden seems to have a .65 ratio
- Mash pH calculated for my recipe: 5.40 (5.4-5.6)
OPTION 2
Just bump up the calcium and use lactic acid to adjust the pH, use no epsom salt (MgSO4), but use 4 grams gypsum (CaSO4) and 4 ml lactic acid to get:
- Ca: 59 (50-150)
- Mg: 5 (10-30)
- Na: 48 (0-150)
- Cl: 111 (0-250)
- SO4: 121 (50-350)
- Chloride / Sulfate Ratio: 0.92 (0.77-1.3)
- Mash pH calculated for my recipe: 5.41 (5.4-5.6)
OPTION 3
Going to the other extreme, I can put all of the numbers solidly in the green range with lots of minerals. Add 7 grams gypsum (CaSO4), 4 grams calcium chloride (CaCl2), 2 grams epsom salt (MgSO4), and 2.9 ml lactic acid to bump the numbers to get:
- Ca: 138 (50-150)
- Mg: 14 (10-30)
- Na: 48 (0-150)
- Cl: 197 (0-250)
- SO4: 230 (50-350)
- Chloride / Sulfate Ratio: 0.86 (0.77-1.3)
- Mash pH calculated for my recipe: 5.40 (5.4-5.6)
OPTION 4
I can put all of the numbers (for some, just) into the green range. Add 3 grams gypsum (CaSO4), 1 gram calcium chloride (CaCl2), 2 grams epsom salt (MgSO4), and 3.9 ml lactic acid to get:
- Ca: 61 (50-150)
- Mg: 14 (10-30)
- Na: 48 (0-150)
- Cl: 132 (0-250)
- SO4: 131 (50-350)
- Chloride / Sulfate Ratio: 1.01 (0.77-1.3)
- Mash pH calculated for my recipe: 5.40 (5.4-5.6)
OPTION 5
One comment I received was that my chloride and sulfate looked high for a wheat beer. I can go slightly low on calcium to bring down the sulfate from Option 2: Add 3 grams gypsum (CaSO4) and 4.2 ml lactic acid to get:
- Ca: 49 (50-150)
- Mg: 5 (10-30)
- Na: 48 (0-150)
- Cl: 111 (0-250)
- SO4: 96 (50-350)
- Chloride / Sulfate Ratio: 1.16 (0.77-1.3)
- Mash pH calculated for my recipe: 5.40 (5.4-5.6)
OPTION 6
If I just use 4.5 ml lactic acid with nothing else, the pH comes down to 5.41, but all the original numbers, including low calcium and high chloride/sulfate ratio, are still there.
It seems to me that my best options are #2, #4, or #5. Any opinions or advice?