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Old 03-11-2013, 11:01 PM   #1
Hank_McGee
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Feb 2013
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Hi, so i do not know much of the sciences of water but am trying to learn, i have made up a recipe and figured that my tap water, i live in the rockies in colorado so i am trying to use just my local water this time, has a pH of 5.4/5.5 when not boiled or heated and strained through brita filter, but, when boiled it rises up to 6.5 to 7.0 pH, now i am wondering, should i add any gypsum to this to lower it down 1.3? or should i count on my grain bill to do enough of a job for that? for my grain bill i have...

11# 2 row
1# chocolate
3.5# munich
1.25# caramel 120
.5# caramel 60

Please let me know if i should put any additives in the water/ any tips concerning water and brewing.. I am looking to learn =) Thanks guys!

 
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Old 03-12-2013, 12:05 AM   #2
afr0byte
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Aug 2010
Vermont
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One needs to know the alkalinity, calcium, and magnesium levels in the water to be able to give you any kind of idea. The actual pH is relatively unimportant.

 
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Old 03-12-2013, 09:49 AM   #3
Hank_McGee
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Feb 2013
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The only information i could get out of my local water department is that the hardness averages medium hard around 80 mg/L and the alkalinity averages 66-75 mg/L. they dont actually record the calcium and magnesium there.

 
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Old 03-12-2013, 12:33 PM   #4
ajdelange
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McLean/Ogden, Virginia/Quebec
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The simplest solution is cut it 1:1 or 2:1 with RO water and add some CaCl2 and sauermalz. See the Primer for this. There are dozens of more elaborate approaches.

 
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Old 03-19-2013, 11:06 AM   #5
WoodlandBrew
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You might consider one (or several) of the four most popular water calculators to see where they get you. (Palmer's water spread sheet, EZ-Water, Brun-water, Brewer's Friend) Although without knowing your mineral content you are kind of flying blind.

Or you can do it like I do. Dough in, check the pH, adjust as needed.
here is some more information:
http://woodlandbrew.blogspot.com/2012/10/mash-ph.html
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