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Old 08-24-2012, 11:16 PM   #461
bv805
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This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium chloride that seems real high and when i type that in to palmers spread sheet its giving my a chloride of 220 ...am i doing something wrong?
thanks



 
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Old 08-30-2012, 06:25 PM   #462
jmf143
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Quote:
Originally Posted by bv805 View Post
This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium chloride that seems real high and when i type that in to palmers spread sheet its giving my a chloride of 220 ...am i doing something wrong?
thanks
The recommendations are per each 5 gallons of brewing water treated. Are you 5 x too high perhaps?


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Old 08-30-2012, 06:34 PM   #463
Soperbrew
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Quote:
Originally Posted by TheCheatOSX View Post
The Water Panel from NHC 2012 is posted on the "Let's Brew" section of the AHA site under "Homebrewing Seminars". It's a members only resource.

I believe this link will only work if you are logged in. http://www.homebrewersassociation.or...er%20Panel.mp3
Hey that's me asking the question at the end about whether or not they recommend treating the sparge water.

 
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Old 08-31-2012, 02:09 AM   #464
ajdelange
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Quote:
Originally Posted by bv805 View Post
This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium chloride that seems real high and when i type that in to palmers spread sheet its giving my a chloride of 220 ...am i doing something wrong?
thanks
40.8 grams of CaCl2 (the anhydride) in 30 gal of DI water ought to give you 230 mg/L chloride. The stuff you buy at the LHBS is probably equivalent to 80% CaCl2 and thus your chloride would be 0.8*230 = 184 mg/L. That's a lot but remember that the double recommendation is for 'very minerally beers'. If you want to brew very minerally beers it would be better to work up to those levels i.e. use the standard recommendation the first time you brew and add increasing amounts on subsequent brews. Or if you want to start at the 'very minerally' level be sure to try at reduced addition rates on a subsequent brew or two.

 
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Old 09-06-2012, 06:28 PM   #465
cutchemist42
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Any suggestion for what you would do for IPAs?

 
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Old 09-06-2012, 10:22 PM   #466
ajdelange
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Exactly the same i.e. start at the baseline level and work up.

 
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Old 09-07-2012, 01:32 AM   #467
cutchemist42
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Originally Posted by ajdelange View Post
Exactly the same i.e. start at the baseline level and work up.
Should an IPA include saurmaiz?

 
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Old 09-07-2012, 03:10 AM   #468
KeyWestBrewing
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Quote:
Originally Posted by ajdelange View Post
Exactly the same i.e. start at the baseline level and work up.
So just to clear up I add the 1 tsp of calcium chloride dihydrate and 2% sauermalz, then more additions for the style Im going for?
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Primary : Mosiac/7Cs APA
Primary : Atocha Amber
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On Tap : Cypress aged Chocolate Stout, Arnold Palmer Berliner Weisse, English Porter, Passionfruit Bavarian APA
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Old 09-07-2012, 03:26 AM   #469
ajdelange
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Yes.

 
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Old 09-07-2012, 04:17 AM   #470
KeyWestBrewing
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Cool thanks. Just wanted to be sure.


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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Mosiac/7Cs APA
Primary : Atocha Amber
Primary : Smoked Porter
On Tap : Cypress aged Chocolate Stout, Arnold Palmer Berliner Weisse, English Porter, Passionfruit Bavarian APA
On Deck : Jackfruit Hefeweizen, Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

 
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