Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Am I Doing This Right?
Reply
 
Thread Tools
Old 06-19-2011, 07:08 PM   #1
SqueegeeBob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Lubbock, Texas
Posts: 20
Default Am I Doing This Right?

I'm trying to brew an English Bitter (5 gallon batch) starting with my local municipal water supply.

Recipe:
8 lbs British 2-row
8 oz crystal 120L
4 oz special roast 50L
Expected SRM = 11

Municipal Water:
Calcium = 50
Magnesium = 28
Sulfate = 119
Sodium = 161
Chloride = 202
Bicarbonate = 215
Alkalinity = 177
Total Hardness = 237
pH = 7.7

My Plan:
Mash with 1.25qt per lb of grain, dilute the source water with 85% distilled water, and add the following:
.2g/gal of gypsum <-- Mash and Sparge
.5g/gal of epsom <-- Mash and Sparge
.25g/gal of pickling lime <-- Mash only

I believe that will give me a profile that looks like this:
Calcium = 55.6
Magnesium = 17.2
Sulfate = 98.8
Sodium = 24.2
Chloride = 30.3
Bicarbonate = 140.9
Alkalinity = 117
Total Hardness = 210


What do you think? Am I on the right track?


SqueegeeBob is offline
 
Reply With Quote
Old 06-19-2011, 07:34 PM   #2
Vance71975
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Bryan, Ohio
Posts: 818
Liked 11 Times on 10 Posts
Likes Given: 5

Default

Quote:
Originally Posted by SqueegeeBob View Post
I'm trying to brew an English Bitter (5 gallon batch) starting with my local municipal water supply.

Recipe:
8 lbs British 2-row
8 oz crystal 120L
4 oz special roast 50L
Expected SRM = 11

Municipal Water:
Calcium = 50
Magnesium = 28
Sulfate = 119
Sodium = 161
Chloride = 202
Bicarbonate = 215
Alkalinity = 177
Total Hardness = 237
pH = 7.7

My Plan:
Mash with 1.25qt per lb of grain, dilute the source water with 85% distilled water, and add the following:
.2g/gal of gypsum <-- Mash and Sparge
.5g/gal of epsom <-- Mash and Sparge
.25g/gal of pickling lime <-- Mash only

I believe that will give me a profile that looks like this:
Calcium = 55.6
Magnesium = 17.2
Sulfate = 98.8
Sodium = 24.2
Chloride = 30.3
Bicarbonate = 140.9
Alkalinity = 117
Total Hardness = 210


What do you think? Am I on the right track?

Personally i never do water adjustments anymore, but it does look solid.


__________________
The mind is like a beer, it does the most good when it is opened.
Vance71975 is offline
 
Reply With Quote
Old 06-19-2011, 07:48 PM   #3
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

IMO, you only need to doctor the water if something's really out of line. I've been using double filtered water (unit is under the sink) to brew all my batches to date. I'm focusing on styles from the British Isles, so ESB is just one of them. To date, I've had great tasting brews... Not 100% sure it would be the same when compared with something from across the pond, but it's not that easy to get something that is the same as what's served over there. Most of the time, they alter the stuff they export.

To the OP, if you're comfortable with the changes, and someone that has a better grasp on the water chemistry gives a thumb-up on your changes, then go for it. I would just wait until you either know your plan is solid, or try it with a future batch.

I wouldn't use straight tap water for your brew (I won't do that here), but I'm not sure if you really need to add elements to the mash and sparge waters.

I wish I had good info for the water supply where I am. Alas, the only info I have sucks for brewing. It's broad strokes with what it does list, and doesn't list nearly enough information to be of any real value.

I do hope you're going to use a very accurate scale to measure the additions... I got the 11oz capacity one from Williams Brewing not that long ago. It's insanely accurate... I plan on getting their 35# scale next, to weigh the grain for batches. Anything under 11oz, though, will go onto the first scale. Pretty nuts when you can see how a few grains changes the reading.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 06-19-2011, 09:03 PM   #4
SqueegeeBob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Lubbock, Texas
Posts: 20
Default

My concern is that the sodium in the local water is so high, but the calcium is pretty moderate. So if I dilute the water to bring the sodium down I end up with hardly any calcium left.

I've done a few batches using the local supply and they all come out with an odd flavor that I'm sure is from the water. I'm pretty new to using additions though, so I'm just not sure what kind of modification is appropriate.
SqueegeeBob is offline
 
Reply With Quote
Old 06-19-2011, 09:09 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,394
Liked 6031 Times on 4300 Posts
Likes Given: 1553

Default

I don't like the additions. I've never used lime, so I'm not sure what the pH of the mash will be, but it seems like too much sulfate. I'd probably ditch the MgSo4 and the CaSo4, and use calcium choride for the calcium.

What is the water profile with just your tap water and the distilled? That would be a better place to start to see what you're working with.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 06-19-2011, 09:31 PM   #6
SqueegeeBob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Lubbock, Texas
Posts: 20
Default

50% Distilled
Calcium = 25
Magnesium = 14
Sulfate = 59.5
Sodium = 80.5
Chloride = 101
Bicarbonate = 107.5
Alkalinity = 89
Total Hardness = 120

75% Distilled
Calcium = 12.5
Magnesium = 7
Sulfate = 29.8
Sodium = 40.3
Chloride = 50.5
Bicarbonate = 53.8
Alkalinity = 44
Total Hardness = 60

85% Distilled
Calcium = 7.5
Magnesium = 4.2
Sulfate = 17.9
Sodium = 24.2
Chloride = 30.3
Bicarbonate = 32.3
Alkalinity = 27
Total Hardness = 36
SqueegeeBob is offline
 
Reply With Quote
Old 06-19-2011, 09:46 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,394
Liked 6031 Times on 4300 Posts
Likes Given: 1553

Default

I like the 75% distilled! That looks really good to me.

For additions, I'd probably use just 2 grams of gypsum and 2 grams of calcium chloride. That should be fine. If you check with a pH meter and your mash pH is too low (highly unlikely), then you could consider a base to add.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 06-20-2011, 01:24 AM   #8
SqueegeeBob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Lubbock, Texas
Posts: 20
Default

When you say 2 grams do you mean just in the mash? It seems like that would yield a pretty high value for both Sulfate and Chloride.

Though I admit I don't know the first thing about water adjustments.


**Edit**

If I mash with 2.75 gallons of 75% distilled and 25% local and add 1 gram each of gypsum and CaCl it should give me the following values:

Calcium = 59.2
Magnesium = 7
Sulfate = 81.4
Sodium = 40.3
Chloride = 95.1
Bicarbonate = 53.8
Alkalinity = 44
Total Hardness = 177

To keep those numbers in the sparge I'd need to add another 2 grams each to about 6 gallons of water. Is that something I should worry about? Or would it be just as well to sparge with just the straight diluted water?

SqueegeeBob is offline
 
Reply With Quote
Old 06-23-2011, 08:55 PM   #9
SqueegeeBob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Lubbock, Texas
Posts: 20
Default

What if I were to use 75% distilled, 25% local, and then added 4 grams of gypsum to the whole 9.25 gallons (2.75 in mash, 6.5 for sparge) of water I plan to brew with?

The calculators say that would give me something like this profile:
Calcium = 39
Magnesium = 7
Sodium = 40
Chloride = 51
Sulfate = 94

Is the low-ish calcium a problem? Is there any reason I shouldn't adjust all the water at once instead of treating them separately?
SqueegeeBob is offline
 
Reply With Quote
Old 06-24-2011, 02:02 AM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,394
Liked 6031 Times on 4300 Posts
Likes Given: 1553

Default

Quote:
Originally Posted by SqueegeeBob View Post
What if I were to use 75% distilled, 25% local, and then added 4 grams of gypsum to the whole 9.25 gallons (2.75 in mash, 6.5 for sparge) of water I plan to brew with?

The calculators say that would give me something like this profile:
Calcium = 39
Magnesium = 7
Sodium = 40
Chloride = 51
Sulfate = 94

Is the low-ish calcium a problem? Is there any reason I shouldn't adjust all the water at once instead of treating them separately?
4 grams of gypsum is too much. Two grams (in the mash) is fine. Grain has some calcium in it. I'd not go with sulfate that high- it makes the beers taste kinda harsh and weird.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS