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Old 05-13-2008, 01:45 PM   #1
Ryan_PA
 
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Below is my water report from 2007.

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It appears with my limited knowledge from reading Daniels and Palmer, that I have fairly basic/neutral water. What I am hoping for is 3 things, first, am I reading this right, and I really do have neutral water? Two, is there a good tool for me to determine what water treatment modifiers I should use to build water to specific regional profiles? Can someone let me know what I would want to do to build water similar to London and Dublin, then let me know how they determined this.


I know this is a tall order, but I also know there are a lot of people on here smarter than me.

 
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Old 05-13-2008, 02:05 PM   #2
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There are some excellent water profile softwares available on the cheap that can help you with just that. BeerSmith, ProMash, BeerTools Pro. All can be found and bought on-line and at least 2 of the 3 have a trial version.

As a bonus, they also include recipe builder tools, hydrometer conversion tools, alcohol calcualtion tools, bitterness calculators, and a who;e slew of other useful brewing calculators.

Each runs anywhere from $20 to $30.

 
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Old 05-13-2008, 02:23 PM   #3
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This graph is a great tool, but your report is missing some key components (specifically, Ca and Mg). Also, don't confuse Manganese (Mn) with Magnesium (Mg).

Overall, it looks like very soft water that would likely be a good starting point for adjustment by brewing salts.
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Old 05-13-2008, 02:30 PM   #4
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I am having a slow day today...I'll make up the profiles for you for London and Dublin...if you can find what your values for Ca and Mg are.

I'm doing it based on stoichiometry....read up on some basic chem or brew water chemistry. It's not that bad, it's just been covered a few times around the forums.

I think BTP has a built-in chemistry calculator...maybe I'll play with that a bit.
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Old 05-13-2008, 02:36 PM   #5
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Quote:
Originally Posted by Yuri_Rage View Post
your report is missing some key components (specifically, Ca and Mg).
I have the same problem with reports on my water. They don't provide those numbers for some reason.
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Old 05-13-2008, 02:58 PM   #6
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So, I have Pro Mash. If I go into the Water database, I can click the "Ca Hardness As CaCO3 and enter my CaCO3 average of 48 from my Alkalinity row (I noticed it says in parentheses that the unit is as calcium carbonate) and I get a calcium rating of 19.20.

Then click the Mg Hardness As CaCO3, and enter the CaCO3 value again of 48, and I get a Mg rating of 11.62

Am I doing this right? Yuri, are these the missing values, or did I just way over simplify this?

 
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Old 05-13-2008, 03:03 PM   #7
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Ryan, that might work... I'm not sure how it's calculating Mg from CaCO3, but I'm not a water chem expert by any means. I just know some of the basics. Let's try out the nomograph with those values and see what happens.
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Old 05-13-2008, 03:09 PM   #8
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Old 05-13-2008, 03:28 PM   #9
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Wow, thanks Yuri.

So assuming I am brewing an all base malt beer, and no modifications, I am best set up for a ~12 SRM beer?

 
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Old 05-13-2008, 03:32 PM   #10
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That's what Palmer suggests. A little acidulated malt may help when brewing very light styles. For darker styles, you risk greater tannin extraction without adjustment with some brewing salts (gypsum would be a prime candidate).
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