Black IPA/Cascadian Water Adjustments - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Brew Science > Black IPA/Cascadian Water Adjustments

Reply
 
Thread Tools
Old 10-22-2010, 03:44 AM   #1
mikefromcu
Recipes 
 
Jan 2008
San Diego
Posts: 88


Trying to figure out how to get there from here...how do you balance between Residual Alkalinity for a SRM of 25ish while keeping the Chloride to Sulfate ratio down at 0.30 and 0.50?

I assume the target is still Burton-y, but there seems to be an internal conflict there...

Can you do both?
If someone out there gets it, please help and here's my water for Bobby's spreadsheet:
Ca: 72.7
Mg: 27.7
Na: 89.5
Cl: 110
SO4: 214
HCO3: 137.5

Thanks in advance!

 
Reply With Quote
Old 10-22-2010, 04:18 AM   #2
Nateo
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


AJ Delange, the brewing chemist extraordinaire, says to never add alkalinity.

http://braukaiser.com/wiki/index.php...ty_and_mash_pH

Using only distilled water, and 210 trials, only 4 combinations of grains fell below mash pH range. SRM is not a reliable estimator of mash pH.

So add in ANY amount of alkalinity for your water, and you'll be probably be fine without any additional alkalinity. The only way to know for sure is to measure your mash pH after dough-in. Delange also says that the pH strips commonly available are biased to be -0.3 pH from what a pH meter would read, so a reading of 4.9 would really be 5.2.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 10-22-2010, 06:16 AM   #3
thataintchicken
HBT_SUPPORTER.png
 
thataintchicken's Avatar
Recipes 
 
Sep 2008
Lewiston, ID
Posts: 8,544
Liked 1368 Times on 1337 Posts


edit: dammit remilard caught me posting half asleep again. disregard previous comment

Reason: half asleep

 
Reply With Quote
Old 10-22-2010, 12:00 PM   #4
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


So you would consider the two ideal water sources for IPA to be Bull Run and Burton know that Burton is roughly the opposite of Bull Run in every way? It seems like if those both work well, so does everything in between (all water).

Another problem with pH strips is that they have poor resolution and there is user error. Even if you identify and correct for a bias, I consider the narrow range ones to be not accurate enough for measuring mash pH.

When I used them I found myself trying them under different light sources and basically trying to justify what I thought the pH would be based on spreadsheets. This is dangerous, but it is human nature and we'll all do it. When I figured out what I was doing I bought a pH meter. I now think about water much less and my beer is better.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with IPA water adjustments Joshua618 Brew Science 4 08-29-2010 06:12 PM
Water Adjustments and pH? p-nut Brew Science 1 02-23-2010 03:10 PM
PH and Water Adjustments Pumpkinman906 Brew Science 3 02-15-2010 08:45 PM
Do I have the hang of water adjustments yet? wildwest450 Brew Science 9 10-01-2009 08:06 PM
brewing water adjustments jeepmarine71 Brew Science 7 06-10-2009 05:54 PM


Forum Jump