"Effective" water hardness - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > "Effective" water hardness

Reply
 
Thread Tools
Old 08-01-2010, 12:54 PM   #1
MajorTom
Recipes 
 
Nov 2008
Posts: 168


I'm trying to wrap my head around water chemistry and profiles. Reading over Palmer's explanation and studying his nomograph, I can not figure out what EFFECTIVE water hardness is. The nomograph has a small note saying it is not the same as TOTAL hardness (CaCO3). But, no where can I find a definition of what EFFECTIVE Hardness is.


Looking at Palmer's spreadsheet I see that the Effective Hardness comes from Ca/1.4 + Mg/1.7. Where do these numbers(1.4 and 1.7) come from and what is the unit measure for Effective Hardness? I assume it is ppm, but I don't understand why the Ca and Mg are reduced by 1.4 and 1.7.

Any water geniuses out there care to help me?


 
Reply With Quote
Old 08-02-2010, 06:25 PM   #2
MajorTom
Recipes 
 
Nov 2008
Posts: 168

Nobody???

Bobby M?

 
Reply With Quote
Old 08-02-2010, 06:53 PM   #3
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


It is probably reduced because some ions are precipitated out during the boil. I think, the portion that is lost is called temporary hardness.

But make your life EZ. Use the EZwater spreadsheet. Use that and you really don't need to know anything about water chemistry. I've been using it for a few months now to adjust the water for all my beers. I don't know how it works but if I follow the instructions my beers come out tasting great.

 
Reply With Quote
Old 08-02-2010, 07:02 PM   #4
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


If you really want to understand what's going on check out New Brewing Lager Beer by Noonan. He goes into greater depth on just about everything. But beware it's a major snoozefest.

 
Reply With Quote
Old 08-02-2010, 07:48 PM   #5
DrawTap88
Recipes 
 
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts


Maida, that looks like a really good spreadsheet/calculator. Thanks for the heads up.

http://www.ezwatercalculator.com/
__________________
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

 
Reply With Quote
Old 08-02-2010, 08:00 PM   #6
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by DrawTap88 View Post
Maida, that looks like a really good spreadsheet/calculator. Thanks for the heads up.

http://www.ezwatercalculator.com/
Credit goes to Th. He's the guy who developed the spreadsheet. I'm just a beneficiary of his great knowledge and skills.

Bobby M has a few videos that show you how to use it but It's so EZ you could probably jump right in and have great results. You will need a very sensitive scale to weigh out the salts. I use a inexpensive digital scale I bought on ebay. It's the kind of scale you'd use for weighing jewelry or crack cocaine. It also does a good job weighing hops.

 
Reply With Quote
Old 08-02-2010, 08:52 PM   #7
MajorTom
Recipes 
 
Nov 2008
Posts: 168

Yes, I have been using the EZ calculator. Its great. I like to understand what I am doing though, I'm kind of geeky that way.

I also do have a really cool scale that measures .01 grams. So, its perfect for water chemistry and small amounts of hops. I like to do lots of one gallon test batches and its hard to measure 1 gram of hops on a gram scale.

 
Reply With Quote
Old 05-30-2013, 11:59 PM   #8
mutley
Recipes 
 
Aug 2012
Posts: 4

Ddi you ever find out about the 1.4 and 1.7 numbers? I have just found myself in the exact same spot as you. I see the formula, but i dont know where those #s are coming from.

I'm thinking its to convert the Ca and Mg from ppm to mEq.

 
Reply With Quote
Old 05-31-2013, 12:42 AM   #9
mabrungard
HBT_LIFETIMESUPPORTER.png
 
mabrungard's Avatar
Recipes 
 
Feb 2011
Carmel, IN
Posts: 4,144
Liked 611 Times on 474 Posts


Effective hardness is only a brewing term and it relates to the definition of residual alkalinity (RA). Effective hardness is equal to the calcium hardness plus one-half of the magnesium hardness. The factors 1.4 and 1.7 do convert the mg/L values into hardness expressed (as CaCO3).
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks

 
Reply With Quote
Old 05-31-2013, 02:29 AM   #10
mutley
Recipes 
 
Aug 2012
Posts: 4

Thanks Martin. Perfect explanation.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Water Hardness and Calcium nathani All Grain & Partial Mash Brewing 1 05-13-2010 07:33 PM
"5.2" in the sparge water AZ_IPA All Grain & Partial Mash Brewing 25 09-16-2009 07:39 PM
Using "natural" spring water from ground gifty74 All Grain & Partial Mash Brewing 2 04-10-2009 07:24 PM
Water to grain ratio "1st all grain brew" Jaybrinks All Grain & Partial Mash Brewing 9 09-22-2008 01:14 AM
"malted" or "roasted" barley Gusizhuo All Grain & Partial Mash Brewing 11 11-03-2007 04:31 AM


Forum Jump