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Old 04-15-2010, 12:10 AM   #1
Julohan
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Anyone know what profile I should go by?

 
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Old 04-15-2010, 12:22 AM   #2
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Ray daniels suggests softer water than English versions. Don't burtonize your water. Think on the low side of all recommended salt ranges. CaSo4 around 50-100.
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Old 04-15-2010, 12:46 AM   #3
ajf
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From Pale Ales by Terry foster
Ca 50 - 100 ppm, SO4 100 - 200 ppm, Cl 20 ppm
I've been using his recommendations for some time now, and find them excellent.

-a.
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Old 04-15-2010, 01:24 AM   #4
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Ajf- I don't have the book. What do you think, worth getting?
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Old 04-15-2010, 02:46 AM   #5
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I think it was worth getting, but I don't know what you want to get out of it.
It has a lot of historical information, and a dozen recipes. Each recipe has a suggested water profile (which doesn't exactly match what some others say about water profiles).
For me, his water profiles were worth their weight in gold, and saved me a great amount of time and money in determining a suitable water treatment for English style beers.
I've also used his recommendations for APA's and American IPA's, and everybody who has tried them has been happy and come back for more.
With the exception of the water profiles, I think that Designing Great Beers (Ray Daniels) and New Brewing Lager Beer (Greg Noonan) both give much more bang for the buck.

-a.
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Old 04-15-2010, 11:31 AM   #6
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I use Randy Mosher's profile for Pale Ales for APAs and IPAs.
Ca: 110
Mg: 18
Na: 17
Cl: 50
SO4:350
CaCO3: 57

 
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Old 04-15-2010, 12:46 PM   #7
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I've had success with Mosher's profile too but I reduced the S04 to about 250 so that I wouldn't blow out my Ca level. My S04 is regularly 15ppm.
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Old 04-16-2010, 12:34 AM   #8
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Foster gives a profile fairly similar to Mosher's for an American IPA with an OG of 1.070
Foster suggests Ca 150 - 200, SO4 300 - 400, Cl 30
I could treat my water to fall in that range, but there's no way I could get 350 ppm SO4, while keeping the Ca and Mg down to 110 and 18 respectively unless I used sulfuric acid.

-a.
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Old 04-16-2010, 02:40 AM   #9
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How does this look as a profile

Starting Water (ppm):
Ca: 26.4
Mg: 12.6
Na: 40
Cl: 90
SO4: 87.1
HCO3: 49

Mash / Sparge Vol (gal): 7.5 / 2.5
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 2 / 0.67
CaSO4: 6 / 2
CaCl2: 0 / 0
MgSO4: 2 / 0.67
NaHCO3: 1 / 0.33
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 103 / 103
Mg: 19 / 19
Na: 50 / 50
Cl: 90 / 90
SO4: 232 / 232
CaCO3: 96 / 96

RA (mash only): 11 (6 to 11 SRM)
Cl to SO4 (total water): 0.39 (Very Bitter)

 
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Old 03-30-2014, 08:26 PM   #10
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Quote:
Originally Posted by ajf View Post
From Pale Ales by Terry foster
Ca 50 - 100 ppm, SO4 100 - 200 ppm, Cl 20 ppm
I've been using his recommendations for some time now, and find them excellent.

-a.
I actually go with 155 Cl and 182 SO4 and I find that my APAs do not have the necessary fruitiness.
Do you think I should lower the Cl to a minimum?

 
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