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Old 12-07-2011, 05:18 PM   #1
jedheuer
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Hey all,

I plugged in the numbers to Beersmith using Burton on Trent as a target profile (for an imperial IPA) and the amounts the software suggests I add are as follows:

Gypsum 36.1 grams
Epsom 22.7
CaCl 1.8
Baking Soda 9.8
Chalk 8.0


I am just learning about water conditioning so I wanted to check these numbers out with some folks who know more than me. I am using RO water with a TDS of around 11. Do these numbers seem right? To high? To low? out of balance?

Thanks for the help.



 
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Old 12-07-2011, 05:57 PM   #2
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how much water is this going into?


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Old 12-07-2011, 06:02 PM   #3
jedheuer
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10.6 gallons total. Preboil 7.25, post boil 6.

 
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Old 12-07-2011, 06:14 PM   #4
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But wouldn't the calcium chloride negate the need for chalk? Wouldn't they be the same? Interesting that Beersmith came up with those additions. My initial research showed the other additions. I just got 6/9g packets of Burton Water Salts from Midwest for some .79c or so per each. One packet is good for 5 gallons of wort. It was marketed by LD Carlson.
I'm going to brew up V2 of my #3 Burton ale soon. I also am cutting the batch size from 6G (23L) down do 5G (19L) as well...maybe an even 20L (5.28G) so as to get the previous OG of 1.065 up to maybe 1.075. It went from 1.065 down to 1.018 with 6G,giving 6.8% according to cooper's formula (OG-FG)/7.46 + .5= %ABV.
I'd also like to ask if Beersmith can account for pre-hopped cans of LME? Or DME,for that matter?...
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Old 12-07-2011, 06:16 PM   #5
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I am by no means an expert on this stuff, and have only been messing with water chemistry for 6 months or so, but your numbers look out of whack to me. Specifically, the baking soda. The profile I have for Burton shows 30ppm Sodium. If you put as much baking soda in as you have listed, the sodium will be way too high (and so will the bicarbonates).

I messed with ProMash's water calculator and got these additions to dose 10.6 gallons:

Gypsum: 31.8g
Epsom: 22.3g
CaCl: 3.2g
Baking Soda: 3.2g
Chalk: 6.4g

I used "distilled" water as the base water, and these additions give me the following profile:

Ca: 270 ppm (target for Burton: 268)
Mg: 55 ppm (target for Burton: 62)
Na: 22 ppm (target for Burton: 30)
SO4: 659 ppm (target for Burton 638)
Cl: 38 ppm (target for Burton 36)
HCO3: 151 ppm (target for Burton 141)
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Old 12-07-2011, 06:24 PM   #6
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I'm going to use distilled water myself,seemed like the most logical way to do it economically. It seems to me that someplace said that Burtonizing the water accentuates the hop profile or something to that effect.?
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Old 12-07-2011, 07:05 PM   #7
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Quote:
Originally Posted by unionrdr View Post
I'm going to use distilled water myself,seemed like the most logical way to do it economically. It seems to me that someplace said that Burtonizing the water accentuates the hop profile or something to that effect.?
Yeah. That bit is about the ratio of chlorides to sulfates mainly. More sulfates than chlorides and you accentuate hops. More chlorides and sulfates and you accentuate malt.

Burton's water is REALLY hard and REALLY high in sulfates.
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Old 12-07-2011, 07:08 PM   #8
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Yea, when putting the Burton numbers in most calculators, they show it to be too high and would cause over bittering. But my previous numbers from Beersmith were way high.

 
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Old 12-07-2011, 07:35 PM   #9
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Well,I guess we'll find out how good LD Carlson's Burton Water Salts are pretty soon. I'm going to use the recommended 1 9g packet for 5 gallons,maybe 5.28 gallons (20L) on the next batch to get the OG up closer to the minimum OG 1.080 for the #3 Burton ale as listed in the sites where I read about it. My 1st attempt in bottles now is def in the Strong Ale category.
LD Carlson lists their ingredients as papain & gypsum.
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Old 12-07-2011, 07:41 PM   #10
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Quote:
Originally Posted by unionrdr View Post
LD Carlson lists their ingredients as papain & gypsum.
Papain is just for clarity, so all you are really adding to the water chemistry is gypsum, which contributes calcium and sulfates. It won't make your water look like "burton water", but it will jack up the sulfates in your water to accentuate hops.

You can just add gypsum and get the same effect as those "burton salts".


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