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Old 07-23-2010, 11:58 PM   #1
BigJefe's Avatar
May 2010
San Diego, California
Posts: 77
Liked 2 Times on 2 Posts

Hey everyone -

So I'm anticipating a jump to All-Grain Brewing in the next few months and I decided to start doing research on water chemistry in light of the recent water discussion on extract brewing. For the record I use bottled water, partial boil, and bottled water (unboiled) to top off an I'm quite happy with my most recent beers.

Here are the tools I've pulled off the internet to try and come to some understanding of what I need to do with my brewing water:

Annual Drinking Water Quality Report 2009

Tom M's Water Spreadsheet Thing

My water is coming from the Alvarado Treatment Plant, so I plug in the following:
Calcium (Ca) - 59.9ppm
Magnesium (Mg) - 25.6ppm
Total Alkalinity (as CaCO3) - 124

At this point according to the calculator if I take out all additions/dilutions it is saying my tap ware is good for a Dark American Lager, a couple Scottish Ales, American Amber, Belgian Strong Dark Ale, etc...

Is this a reliable tool for determining how to treat my tap water? If I brewed using my tap water would it make for a tastey Belgian Strong Dark Ale? If this is a bunch of Horseweiser can someone steer me in the right direction? I'm not a scientist, I've only got a basic understanding of half the acronyms used by this site, so an answer that is simplified would be appreciated.

Thanks for your help, Cheers,
Jeff C.
Jeff C

On Deck: Tongue Splitter

Primary: Air
Secondary: Air
Bottle Conditioning: (B10)BLACK hOPS: Geronimo IPA
Bottled and left to Rot: (B05)American Wheat
Drinking: (B07) Peace Coffee Stout, (B09) Apfelwein
Drinking, but running out: (B08) Winter Warmer

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Old 07-24-2010, 10:09 AM   #2
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

Congratulations, you have excellent brewing water. Just dechlorinate and RDWHAHB.

If you want to start getting anal, check your mash pH and correct it with acid or chalk. Add some gypsum to your pale beers. Since you are starting with more than adequate Mg and more chloride than I'd personally like, I would not look to epsom salt or calcium chloride.

OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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Old 07-26-2010, 04:41 AM   #3
Nov 2007
Grand Rapids, MI
Posts: 351
Liked 3 Times on 3 Posts

+1 What he said, also you are very "minerally rich" so I would pick something bold and flavorful.

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