profarm
Well-Known Member
Okay here is another thread about water profiles and water adjustment. I am going to be brewing an ESB this weekend and I will be using my tap water at my new house. here it is:
Ca - 45ppm
Cl - 96ppm
Mg - 8ppm
Na - 36ppm
SO4 - 76ppm
HCO3 - 150ppm
pH - 7.2
Total Hardnes - 134
Total Alkalinity - 122
Now I figured this is pretty close to the "London" profile...here is my question.
Is an ESB correct for the London profile or is the Burton profile? I found a couple of calculators, but they all say something different. It seams the sulfates and hardness is pretty high for the Burton profile. I have read Palmers book up and down and have done the charts...
Thanks!
If I start with all distilled could I just add some Burton salts and call it good? How much do I add? If using my water profile how much Burton salts do I add?
Ca - 45ppm
Cl - 96ppm
Mg - 8ppm
Na - 36ppm
SO4 - 76ppm
HCO3 - 150ppm
pH - 7.2
Total Hardnes - 134
Total Alkalinity - 122
Now I figured this is pretty close to the "London" profile...here is my question.
Is an ESB correct for the London profile or is the Burton profile? I found a couple of calculators, but they all say something different. It seams the sulfates and hardness is pretty high for the Burton profile. I have read Palmers book up and down and have done the charts...
Thanks!
If I start with all distilled could I just add some Burton salts and call it good? How much do I add? If using my water profile how much Burton salts do I add?