water building noob - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > water building noob

Reply
 
Thread Tools
Old 07-27-2009, 08:39 PM   #1
schristian619
Recipes 
 
Jan 2008
San Diego, CA
Posts: 574
Liked 4 Times on 4 Posts



So I decided that I'd like to start building my brew water from scratch to experiment with various profiles. Up to this point, I have simply been using tap water run through a charcoal filter, per local breweries recomendation. My plan is to buy distilled, R/O water and build up the profile from there. I know the mash water is important for the pH, but the volume of sparge water running through the grain seems like it would need to be treated as well. My question is, do I build the mash water, sparge water, or both?

 
Reply With Quote
Old 07-27-2009, 08:49 PM   #2
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
 
humann_brewing's Avatar
Recipes 
 
Oct 2008
the sun
Posts: 15,536
Liked 328 Times on 324 Posts


Quote:
Originally Posted by schristian619 View Post
My question is, do I build the mash water, sparge water, or both?
I am not a water expert and I haven't even tasted my beers with water adjustments yet as they are fermenting but yes you want to build both.

Put in the minerals after you have put the grains in and give it a minute. This way the PH of the mash will lower to allow for the disolving of the minerals that can't dissolve, at least as fast as you want with a PH of 7-8.

I then put together the minerals for the remaining water that will be in the kettle. So if you mash with 3 gallons and then sparge with 5 gallons to get probably about 7 gallons of boil water after the grain absorption etc... you will want to treat that extra 4 gallons by putting it into the boil kettle.

 
Reply With Quote
Old 07-27-2009, 08:58 PM   #3
The Pol
Recipes 
 
Feb 2007
Posts: 11,454
Liked 96 Times on 81 Posts


Yup, he is right.

I recommend Brewater 3.0 for building water easily.

 
Reply With Quote
Old 07-28-2009, 03:23 AM   #4
schristian619
Recipes 
 
Jan 2008
San Diego, CA
Posts: 574
Liked 4 Times on 4 Posts


Just so I understand, I dough in with my r/o water, then add minerals to the mash and stir in. Then I add the remaining minerals to the runoff and NOT to the HLT to account for minerals that may not dissolve as quickly. Is that correct? Do I calculate the amount of minerals to add to the kettle based on sparge volume, or pre-boil volume? I assume it's based on sparge volume since the mash water has already been treated.

I looked up Brewater, seems like a cool program. Too bad I use a mac. Maybe I can use it at work and print my calculations or something.

Thanks for the replies.

 
Reply With Quote
Old 07-28-2009, 03:35 AM   #5
Scut_Monkey
Recipes 
 
Jan 2009
Pittsburgh, Pennsylvania
Posts: 2,656
Liked 14 Times on 14 Posts


I used beersmith with my recent water calculations and the help of The Pol. I added the minerals to the crushed grain and figured they would get mixed up into the mash water along with the grain. Why waste the heat escaping from the mash tun twice, it will dissolve quickly with the pH drop. I then added minerals to the boil kettle based on how much water I sparged with. I mashed with 4 gallons and sparged with 4 so my calculations were relatively easy.

 
Reply With Quote
Old 07-28-2009, 03:50 AM   #6
schristian619
Recipes 
 
Jan 2008
San Diego, CA
Posts: 574
Liked 4 Times on 4 Posts


cool...thanks. I'll play around with beertools and beeralchemy and see if either do any water calculations. But I do plan on downloading brewater at work as a back-up.

 
Reply With Quote
Old 07-28-2009, 05:01 AM   #7
Scut_Monkey
Recipes 
 
Jan 2009
Pittsburgh, Pennsylvania
Posts: 2,656
Liked 14 Times on 14 Posts


The Pol recommended it to me (Brewater) as well and I did download it and it seems to work well. I relied on Beersmith and double checked everything with Brewater and they were the same readouts. I simply didn't want to learn the new software on brew day but I plan on giving it more of a go later on when I have the time.

 
Reply With Quote
Old 07-28-2009, 11:51 AM   #8
cactusgarrett
Recipes 
 
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts


Calculate what you need to add TOTAL to your batch to match a certain water profile. Add a portion of pH affecting compounds (SO4, Ca, etc.) to the mash to hit pH, then add the rest of the compounds to make up the difference to the boil-kettle to hit flavor profile, yeast health levels, etc.

Brewwater 3.0 works pretty good, but this link is also more self explanitory, with more of a "how does this affect the final output" type interface.
__________________
~~ Malted barley wants to become beer. ~~

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
building brewing water from reverse osmosis (RO) water Kaiser Recipes/Ingredients 8 03-18-2015 07:17 PM
Building Water for a Kolsch Beerrific All Grain & Partial Mash Brewing 26 06-04-2011 12:36 AM
First Time Building Water IrregularPulse All Grain & Partial Mash Brewing 33 12-04-2009 09:32 PM
Building water profiles using RO water Beer Please General Techniques 1 04-13-2009 07:58 PM
pH & building water LostDakota General Techniques 5 03-20-2008 06:13 AM


Forum Jump