smyrnaquince
Well-Known Member
Short Summary: My water has low Calcium, even after adding CaSO4 and CaCl2 to adjust Sulfates and Chlorides. Do I stay with the low Calcium levels, add CaCO3 and lactic acid, or do something else?
Details
I have been trying to up my game lately by adjusting my water profile. My town uses well water and I got the detailed well report from the town, so I am reasonably sure that the info I have is correct.
My water has rather low Calcium (25 ppm). I think I should be trying to raise that level.
Bru'n Water suggests a minimum of 50 ppm and Palmer in "How to Brew" suggests 50-150 ppm. The Bru'n Water Knowledge web page states, "Brewing with very low calcium content water will not impair fermentation since barley and wheat provide sufficient calcium for yeast health. The primary difficulties with brewing with very low calcium water is that yeast flocculation may be impaired and beerstone formation may affect equipment."
My problem is, in general, that after adjusting my Sulfates and Chlorides with CaSO4 and CaCl2, my Calcium levels are usually still low.
For example, I am currently planning a witbier. Bru'n Water (using the Yellow Malty profile) suggests 55.0 ppm Sulfate (my water is 38.0) and 70.0 ppm Chloride (my water is 58.0).
If I add sufficient CaSO4 and CaCl2 to bring the Sulfate and Chloride up to the suggested values, my Calcium only gets up to 38.3 ppm. Depending on the suggested water profile for the beer I am brewing, I've had it even lower.
Should I be trying to raise the Calcium level? The only way I can see to do it is to add CaCO3, then add lactic acid to counterbalance the alkalinity change. Almost everything I've seen, though, says to avoid CaCO3.
So, do I stay with the low Calcium levels, add CaCO3 and lactic acid, or do something else?
Thanks!
P.S. My water's numbers (in ppm) are:
Ca 25.0
Mg 7.0
Na 26.0
SO4 38.0
Cl 58.0
CaCO3 68.0 (which leads Bru'n Water to estimate HCO3 83.1 and CO3 0.1)
Details
I have been trying to up my game lately by adjusting my water profile. My town uses well water and I got the detailed well report from the town, so I am reasonably sure that the info I have is correct.
My water has rather low Calcium (25 ppm). I think I should be trying to raise that level.
Bru'n Water suggests a minimum of 50 ppm and Palmer in "How to Brew" suggests 50-150 ppm. The Bru'n Water Knowledge web page states, "Brewing with very low calcium content water will not impair fermentation since barley and wheat provide sufficient calcium for yeast health. The primary difficulties with brewing with very low calcium water is that yeast flocculation may be impaired and beerstone formation may affect equipment."
My problem is, in general, that after adjusting my Sulfates and Chlorides with CaSO4 and CaCl2, my Calcium levels are usually still low.
For example, I am currently planning a witbier. Bru'n Water (using the Yellow Malty profile) suggests 55.0 ppm Sulfate (my water is 38.0) and 70.0 ppm Chloride (my water is 58.0).
If I add sufficient CaSO4 and CaCl2 to bring the Sulfate and Chloride up to the suggested values, my Calcium only gets up to 38.3 ppm. Depending on the suggested water profile for the beer I am brewing, I've had it even lower.
Should I be trying to raise the Calcium level? The only way I can see to do it is to add CaCO3, then add lactic acid to counterbalance the alkalinity change. Almost everything I've seen, though, says to avoid CaCO3.
So, do I stay with the low Calcium levels, add CaCO3 and lactic acid, or do something else?
Thanks!
P.S. My water's numbers (in ppm) are:
Ca 25.0
Mg 7.0
Na 26.0
SO4 38.0
Cl 58.0
CaCO3 68.0 (which leads Bru'n Water to estimate HCO3 83.1 and CO3 0.1)