So, admittedly I'm having a tough time trying to adapt the water out of my tap for lighter (color) beers. If anyone is interested in seeing my numbers here is a link: https://www.homebrewtalk.com/showthread.php?t=372370
Also, if anything I'm typing here seems out of whack, please let me know. I'm no water wizard, and its entirely possible that I'm making errors.
Last 1/2 dozen batches I've been using slaked lime to decarbonate. I've had to add Gypsum and Calcium Chloride before adding lime in order to get my ppm Calcium up high enough to aid in the diminishing of bicarbonates.
"Cleanest" (lowest mineral content) profile I've been able to achieve is:
(expressed as mg/l)
Ca: 1.0
Mg: 22
Na: 35
Cl: 45
SO⁴: 58
HCO: 0.2
This is achieved by adding 1g Gypsum, 2g CaCl², and 6g Lime per 7.75 gallons (my typical treated liquor volume for 5 gallon batches)
I have read in countless instances that a level of at least 50ppm Ca is required for good yeast health and to aid in yeast flocculation. Is this not the case in all beer styles (Pilsen?)
Most of my mineral tinkering has been to aid in mash efficiency and to lower bicarbonates in order to bring my mash pH into optimal range without the need for massive Lactic Acid additions to the mash. As it is, a typical pale ale recipe with decarbed water and small salt additions, I would need between 5 and 6 ml of 88% Lactic Acid for my mash and another 1 to 2 ml in my sparge water. However, this leaves me with between 5 and 7 percent lactic acid as equivalent acidulated malt in my grist. Seems kinda high, but still under taste thresholds I believe.
Should I be adding gypsum and CaCl² to get near 50ppm Ca? Wouldn't this cause me to require much more lactic acid in really light beers?
If upping the Ca content in my wort post mash is a better solution will this result in improper or high kettle or fermentation pH?
I should also add I am doing all of these calculations using Brewers Friend and the slaked lime decarbonating was first tinkered with while using the Kaiser Water Calculator.
Also, if anything I'm typing here seems out of whack, please let me know. I'm no water wizard, and its entirely possible that I'm making errors.
Last 1/2 dozen batches I've been using slaked lime to decarbonate. I've had to add Gypsum and Calcium Chloride before adding lime in order to get my ppm Calcium up high enough to aid in the diminishing of bicarbonates.
"Cleanest" (lowest mineral content) profile I've been able to achieve is:
(expressed as mg/l)
Ca: 1.0
Mg: 22
Na: 35
Cl: 45
SO⁴: 58
HCO: 0.2
This is achieved by adding 1g Gypsum, 2g CaCl², and 6g Lime per 7.75 gallons (my typical treated liquor volume for 5 gallon batches)
I have read in countless instances that a level of at least 50ppm Ca is required for good yeast health and to aid in yeast flocculation. Is this not the case in all beer styles (Pilsen?)
Most of my mineral tinkering has been to aid in mash efficiency and to lower bicarbonates in order to bring my mash pH into optimal range without the need for massive Lactic Acid additions to the mash. As it is, a typical pale ale recipe with decarbed water and small salt additions, I would need between 5 and 6 ml of 88% Lactic Acid for my mash and another 1 to 2 ml in my sparge water. However, this leaves me with between 5 and 7 percent lactic acid as equivalent acidulated malt in my grist. Seems kinda high, but still under taste thresholds I believe.
Should I be adding gypsum and CaCl² to get near 50ppm Ca? Wouldn't this cause me to require much more lactic acid in really light beers?
If upping the Ca content in my wort post mash is a better solution will this result in improper or high kettle or fermentation pH?
I should also add I am doing all of these calculations using Brewers Friend and the slaked lime decarbonating was first tinkered with while using the Kaiser Water Calculator.