I am doing my first AG this weekend. I have horribly hard water and a water softener so all of my water comes from an RO system.
I am brewing the AHS Belgian White and came up with the numbers below. Do they look fine for a Belgian White?
3 gallons mash water, 5 gallons sparge water (per recipe)
Mash additions:
Gypsum: 1gm
Calc. Chloride: 2gm
Epsom Salt: 1.2gm
Baking Soda: .5gm
Non-Iodized Salt: .75gm
Sparge:
Gypsum: 1.7gm
Calc. Chloride: 3.3gm
Epsom Salt: 2.0gm
Baking Soda: .8gm
Non-Iodized Salt: 1.3gm
Result:
Calcium: 68
Magnesium: 10
Sodium: 38
Chloride: 125
Sulfate: 90
Alkalinity: 26
Residual Alkalinity -28 (3-8 SRM)
Sulfate Ratio 1.38 Malty
This is my first time messing with adding salts to the water. In the past I used 75% RO, 25% store bought "spring" water and the results were, of course, all over the place.
Thanks
I am brewing the AHS Belgian White and came up with the numbers below. Do they look fine for a Belgian White?
3 gallons mash water, 5 gallons sparge water (per recipe)
Mash additions:
Gypsum: 1gm
Calc. Chloride: 2gm
Epsom Salt: 1.2gm
Baking Soda: .5gm
Non-Iodized Salt: .75gm
Sparge:
Gypsum: 1.7gm
Calc. Chloride: 3.3gm
Epsom Salt: 2.0gm
Baking Soda: .8gm
Non-Iodized Salt: 1.3gm
Result:
Calcium: 68
Magnesium: 10
Sodium: 38
Chloride: 125
Sulfate: 90
Alkalinity: 26
Residual Alkalinity -28 (3-8 SRM)
Sulfate Ratio 1.38 Malty
This is my first time messing with adding salts to the water. In the past I used 75% RO, 25% store bought "spring" water and the results were, of course, all over the place.
Thanks