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Old 06-16-2011, 03:49 AM   #1
happyinsonoma
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Dec 2010
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Im making the dogfish head 60 minute ipa recipe on here and wanted to see what I should add to the water and when for this recipe if im making it with ro water.



 
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Old 06-16-2011, 05:45 AM   #2
jkatz419
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May 2011
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First thing to do is find the water profile of Rehobeth Beach Delaware where Dogfish is brewed (assuming they don't alter their water source). Then use an online brew calculator; http://www.brewersfriend.com/water-chemistry/ ; to figure out what additives to use to match it.



 
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Old 06-16-2011, 05:49 AM   #3
larrybrewer
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If you share the profile in this thread, I'll add it to the brewer's friend water chemistry calculator drop down list :]

 
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Old 06-16-2011, 06:00 AM   #4
happyinsonoma
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Huh... I wonder how you could figure that out. Is there a standard for IPA's from RO water?

 
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Old 06-16-2011, 06:03 AM   #5
jkatz419
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Google "Rehobeth Beach Water Report"
https://imageserv2.team-logic.com/me...each_CCR09.pdf

 
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Old 06-16-2011, 06:04 AM   #6
jkatz419
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Why use RO water? If you are buying bottled water you can use "drinking" or "spring" and make awesome light beers just as good as using RO + additives.

 
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Old 06-16-2011, 06:35 AM   #7
samc
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Check out the Water Primer thread in the "Brew Science" sub forum on HBT. AJ Delange lays out some basics of water adjustments to get your feet wet. Basically a bit of Calcium Chloride, some Gypsum perhaps and you are good to go on the road to water adjusting.

 
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Old 06-16-2011, 07:23 AM   #8
944play
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I mostly brew with Santa Rosa city water. I'd cut it with 50% RO for a pilsner or hefeweizen, but for an IPA I'd just carbon filter, crush in a quarter of a Campden tab, and add a couple grams CaCl2 and a few grams CaSO4 to the mash for a 5 gallon batch.

Healthy fermentation, eliminating chlorine/chloramine, and keeping the pH down is probably more important to making awesome beer than is a strict ion balance. My beers are usually awesome.
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Old 06-16-2011, 12:59 PM   #9
Yooper
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Quote:
Originally Posted by samc View Post
Check out the Water Primer thread in the "Brew Science" sub forum on HBT. AJ Delange lays out some basics of water adjustments to get your feet wet. Basically a bit of Calcium Chloride, some Gypsum perhaps and you are good to go on the road to water adjusting.
That's what I do. I don't use 100% RO water but a mix of RO and my tap. I have high bicarb in my tap water, that's why I cut it with RO water.

But the water I end up using looks like this:

Ca- 63
Mg- 14
Na- 5
So4- 60
Cl- 40
Hco3- 121 (still a little high, but it tastes fine in this beer)


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