Water Chemistry - Is it REALLY this easy?? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Water Chemistry - Is it REALLY this easy??

Reply
 
Thread Tools
Old 07-11-2012, 07:48 PM   #1
AmandaK
 
AmandaK's Avatar
Recipes 
 
Feb 2010
KCMO
Posts: 1,498
Liked 142 Times on 106 Posts



So I got my water report back from Ward Labs...

Na - 11
Ca - 22
Mg - 4
SO4 - 27
Cl - 15
HCO3 - 44
pH - 9.2

So if I want to make my water like Burton-on-Trent... can I just add 3 grams/gallon of Gypsum and call it good?

I mean, it won't be perfect, but it'll be a start... right?

Burton-on-Trent:
Na - 25
Ca - 275
Mg - 40
SO4 - 450
Cl - 35
HCO3 - 260
__________________
BJCP Master Beer Judge

 
Reply With Quote
Old 07-11-2012, 07:58 PM   #2
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
 
Irrenarzt's Avatar
Recipes 
 
Aug 2009
Half a mile from Tucson
Posts: 2,102
Liked 167 Times on 119 Posts


Yep, it's that easy

 
Reply With Quote
Old 07-11-2012, 08:17 PM   #3
GotPushrods
 
GotPushrods's Avatar
Recipes 
 
Jul 2012
Phoenix, AZ
Posts: 574
Liked 147 Times on 99 Posts


The easy answer is yes, it's that easy to replicate a target profile.

The hard part is realizing even those brewing often modified their water and didn't use it as-is. What did they do exactly? There's not a lot of consensus on that.

Did they soften their water? Reduce the alkalinity? Do you even like the harsh bitterness from that ungodly amount of sulfate?

Just keep an open mind about it. Brewers made the best beer they could that was suited for their water, but often you can do better. We are not limited, RO water and salts are easily accessible. Don't shoot yourself in the foot by doing something that those brewers historically were working *around*.

 
Reply With Quote
Old 07-11-2012, 08:34 PM   #4

I've recently gotten been big on water chemistry after a stout was too malty and my ipa's werent hoppy and crisp. Such a little adjustment makes a HUGE difference.

 
Reply With Quote
Old 07-11-2012, 09:46 PM   #5
BrewinHooligan
 
BrewinHooligan's Avatar
Recipes 
 
Dec 2011
Mesa, AZ
Posts: 5,134
Liked 1754 Times on 1173 Posts


I just started using RO water and treating with minerals plus saurmalz when needed my last batch (a Belgian Blonde). Mainly I did it for cost savings since my tap water is no good for brewing. My gravity samples so far taste great and it was far easier than I first thought it would be.
__________________
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer

*Member: The HBT Sweaty Fat Guys Cigar club

 
Reply With Quote
Old 07-11-2012, 10:14 PM   #6
BigEd
Recipes 
 
Nov 2004
Posts: 2,595
Liked 194 Times on 162 Posts


Quote:
Originally Posted by AmandaK View Post
So I got my water report back from Ward Labs...

Na - 11
Ca - 22
Mg - 4
SO4 - 27
Cl - 15
HCO3 - 44
pH - 9.2

So if I want to make my water like Burton-on-Trent... can I just add 3 grams/gallon of Gypsum and call it good?

I mean, it won't be perfect, but it'll be a start... right?

Burton-on-Trent:
Na - 25
Ca - 275
Mg - 40
SO4 - 450
Cl - 35
HCO3 - 260

Don't worry about perfect, you can't and frankly you don't have to match a particular brewing water style exactly. It's fine and it is fairly easy especially with base water that has very low ion values to begin with. Some folks over-think it and some have difficult water to begin with but if your water isn't too crazy and you just look at the numbers combined with basic math skills your beer will be fine.

 
Reply With Quote
Old 07-11-2012, 10:17 PM   #7

Whoa! 9.2 pH! Thats nuts!

 
Reply With Quote
Old 07-11-2012, 10:36 PM   #8
chinaski1217
Recipes 
 
Jul 2012
Erlanger, KY
Posts: 21

Quote:
Originally Posted by jfrank85 View Post
Whoa! 9.2 pH! Thats nuts!
I was just thinking that...

 
Reply With Quote
Old 07-11-2012, 10:42 PM   #9
emjay
 
emjay's Avatar
Recipes 
 
Jan 2011
Toronto, Ontario
Posts: 12,792
Liked 1719 Times on 1606 Posts


I would pm ajdelange with your water profile. The pH seems way out of whack considering what's actually in it. I would think your pH should be *lower* than most.

 
Reply With Quote
Old 07-11-2012, 11:38 PM   #10
BigEd
Recipes 
 
Nov 2004
Posts: 2,595
Liked 194 Times on 162 Posts


Quote:
Originally Posted by jfrank85 View Post
Whoa! 9.2 pH! Thats nuts!
The pH of the water is not important. Mash pH is what you need to be concerned about.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Water chemistry DraconianHand All Grain & Partial Mash Brewing 4 12-23-2012 02:28 PM
Help with water chemistry? aycs All Grain & Partial Mash Brewing 1 08-24-2011 02:07 AM
Mash water chemistry vs sparge water chemistry MrAverage All Grain & Partial Mash Brewing 6 03-29-2011 08:01 PM
Water Chemistry Steelers77 All Grain & Partial Mash Brewing 8 01-29-2010 11:54 PM
Please Help with my Water Chemistry sjlammer All Grain & Partial Mash Brewing 4 04-10-2009 06:45 PM


Forum Jump