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Old 02-10-2011, 04:39 AM   #1
Adam78K
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Default Munich Helles Water Profile

Just got done with doing water calculations for my Munich Helles let me know what you guys think if I need to make any adjustments.

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 11
Non-Roasted Spec. Grain: 0
Roasted Grain: 0
Beer Color (SRM): 4.7

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 3 / 3
MgSO4: 4 / 4
NaHCO3: 0 / 0
NaCl: 2 / 2
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 63 / 63
Mg: 26 / 26
Na: 59 / 59
Cl: 180 / 180
SO4: 105 / 105
Cl to SO4 Ratio: 1.71 / 1.71

Alkalinity (CaCO3): 18
RA: -42
Estimated pH: 5.49


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Old 02-10-2011, 12:08 PM   #2
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You will definately need sauermalz ~3% or some lactic acid ~4ml in my estimates for the PH to get set appropriately.


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Old 02-10-2011, 02:23 PM   #3
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Personally, I'd cut the Epsom salt in half and not use any of the table salt. Then perhaps add a touch more CaCl
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Old 02-10-2011, 02:33 PM   #4
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New adjustment

This page can be used for copying and pasting

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 11
Non-Roasted Spec. Grain: 0
Roasted Grain: 0
Beer Color (SRM): 4.7

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 2
CaCl2: 3 / 3
MgSO4: 2 / 2
NaHCO3: 0 / 0
NaCl: 2 / 2
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 93 / 93
Mg: 13 / 13
Na: 59 / 59
Cl: 180 / 180
SO4: 127 / 127
Cl to SO4 Ratio: 1.41 / 1.41

Alkalinity (CaCO3): 18
RA: -57
Estimated pH: 5.48
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Old 02-10-2011, 02:44 PM   #5
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Quote:
Originally Posted by Adam78K View Post
New adjustment
I would not add any gypsum. I think sulfate should be avoided in such a malt focused beer.

Also, I don't think you need the table salt
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Old 02-10-2011, 04:07 PM   #6
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I would second what Maida said.
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Old 02-10-2011, 07:49 PM   #7
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Third for Maida
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Old 02-11-2011, 01:06 AM   #8
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Final reading thanks guys. Think the pH of 5.5 is a little to high or will it be ok?

This page can be used for copying and pasting

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 11
Non-Roasted Spec. Grain: 0
Roasted Grain: 0
Beer Color (SRM): 4.7

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 3 / 3
MgSO4: 2 / 2
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 63 / 63
Mg: 13 / 13
Na: 7 / 7
Cl: 100 / 100
SO4: 54 / 54
Cl to SO4 Ratio: 1.86 / 1.86

Alkalinity (CaCO3): 18
RA: -35
Estimated pH: 5.50
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Old 02-11-2011, 01:14 AM   #9
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I would either add 2% of sauermalz or have it ready to go once you have a measurement on your mash ph. Other than that you should be in range there. Although, I don't think you need the MgSO4.

If you want the best answer possible I would suggest posting this on the brew science forum. ajdelange would more than likely help you out and he's the true expert around here on water.
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Old 02-11-2011, 02:38 AM   #10
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Quote:
Originally Posted by CPooley4 View Post
I would either add 2% of sauermalz or have it ready to go once you have a measurement on your mash ph. Other than that you should be in range there. Although, I don't think you need the MgSO4.

If you want the best answer possible I would suggest posting this on the brew science forum. ajdelange would more than likely help you out and he's the true expert around here on water.
I'm finding that there really isn't a time where I'd add MgSo4. Unless you're constipated.

Mg is fine where it was, and more sulfate isn't necessary either. But it's a good laxative.


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