I'm just starting to get my arms around water chemistry and how to start adjusting it for my mash. I've read through my municipality's water report, and after reading Palmer's chapter on water in How to Brew, and a number of threads on HBT, I'm not sure if the report tells me everything I need to know. Below is the pertinent information that I found in the report that would relate to brewing:
Sodium (ppm) 34.3
Sulfate (ppm) 51.1
Calcium (ppm) 36.0
Chloride (ppm) 94.0
Hardness (ppm) 180.0
Magnesium (ppm) 29.0
Link to Report: http://www.plainfieldchartertwp.org/...Report2012.pdf
It doesn't look like they specify whether the Total Hardness is specified in Bicarbonates (HCO3) or Calcium Carbonate (CaCO3).
If I performed a GH/KH test as outlined by BrauKaiser (http://braukaiser.com/wiki/index.php..._water_testing
) and used an aquarium ph test, would that fill in the blanks from my water report, or is there something I'm missing? Any help that can be provided from all of you water experts out there would be appreciated.