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Old 11-17-2008, 06:35 PM   #1
Jun 2008
Posts: 544
Liked 6 Times on 6 Posts

I just checked my water supplier website and my tap water has:
hardness as calcium 109 milligrams per litre
hardness as calcium carbonate 272.5
degrees clark 18.97
degrees french 27.25
degrees german 15.48
2.73 millimoles of calcium per litre

For a 6 gallon brew (english bitter style) I use 8 lbs of crushed pale malt, 12 oz crushed crystal malt and 8 oz crushed amber malt.

I add 2 heaped teaspoons of Burton water salts to my mash.

Could I improve on this, I don't want to measure pH, but would appreciate general advice. Thanks.

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Old 11-17-2008, 06:46 PM   #2
conpewter's Avatar
Nov 2007
East Dundee, Illinois
Posts: 5,109
Liked 54 Times on 49 Posts

I really need to know more of the water profile before it can be matched to a style.

Specifically we need to know the concentrations of


You've given the hardness as calcium as 109 but that would be calculated by adding the calcium and magnesium concentrations (with a factor for the magnesium since it is less of a hardening agent than calcium)
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