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Old 02-26-2011, 01:11 AM   #1
BWN
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I am going to be brewing my first AG batch soon. What would be a good beer? Since it is my first time going all grain I would like to not have to worry about adding anything or adjusting pH etc. Any suggestions?

pH: 8.0
Sodium: 19 ppm
Potassium: 2 ppm
Calcium: 34 ppm
Magnesium: 9 ppm
Total Hardness (CaCO3): 123
Nitrate: 0.1 (SAFE)
Sulfate (SO4-S): 9
Chloride: 26
Carbonate: 6
Bicarbonate: 108
Total Alkalinity: 98

 
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Old 02-26-2011, 04:18 AM   #2
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You should be able to brew an English Brown at about 18 SRM without needing any pH adjustments. I would however, add some calcium to the boil (either through chalk, calcium chloride, or gypsum) to get your total calcium above 50ppm for yeast health.

The assumptions I made for the grain were:
8.5lbs grain
0.5lbs crystal grain
0.375 roasted grain (chocolate)
mash thickness 1.15 quarts/lb

That should get you in the ballpark.
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Old 02-26-2011, 02:11 PM   #3
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You might be able to get by with an Amber beer but as mentioned above, brown beers will suit this water well. Bringing the calcium to a minimum of 50 ppm will help with yeast health and promote good break precipitation.

Forget chalk under all circumstances, it does not dissolve well in water or in the mash and does not contribute its components reliably. A better approach is to use pickling lime when increased alkalinity is desired for black beers. Visit the website shown in my signature line and download Bru'n Water to have a tool which includes pickling lime. Bru'n Water also has an extensive water knowledge section that will help you understand brewing water chemistry.
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Old 02-26-2011, 02:58 PM   #4
smizak
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Quote:
Originally Posted by mabrungard View Post
You might be able to get by with an Amber beer but as mentioned above, brown beers will suit this water well. Bringing the calcium to a minimum of 50 ppm will help with yeast health and promote good break precipitation.

Forget chalk under all circumstances, it does not dissolve well in water or in the mash and does not contribute its components reliably. A better approach is to use pickling lime when increased alkalinity is desired for black beers. Visit the website shown in my signature line and download Bru'n Water to have a tool which includes pickling lime. Bru'n Water also has an extensive water knowledge section that will help you understand brewing water chemistry.
That's quite a spreadsheet. How did you estimate acidity contributions between different malts?
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Old 02-26-2011, 06:33 PM   #5
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Kai Troester did a nice set of experiments on malt acidity and identified definite trends for various malts. Visit the following site for more info.

http://braukaiser.com/documents/effe...on_mash_pH.pdf
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Old 02-27-2011, 10:03 PM   #6
BWN
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Thanks, that's an awesome website. I'll have to play with it for a while.

 
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Old 02-27-2011, 10:06 PM   #7
bmud0314
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If that's Black River water, I wouldn't brew anything with it!!!

 
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Old 02-27-2011, 11:55 PM   #8
BWN
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Quote:
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If that's Black River water, I wouldn't brew anything with it!!!
No, our municipal water actually comes from a well.

 
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Old 02-28-2011, 01:12 PM   #9
BWN
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Where can you buy pickling lime?

 
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Old 02-28-2011, 01:25 PM   #10
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I picked up some from my local grocery store, but I had to ask the store manager if they had it. He took me to an aisle I would not have looked in. Some stores keep it a canning section, some in a spice section, and some in a cleaning section. Best to ask, if you don't find it right off.

The other option is to look it up and buy it online. A pound of the lime is cheap, but it will probably cost as much for the shipping if you buy it online.
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