westwardclock
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- May 23, 2013
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I really didn't feel that I would have a hard time grasping water chemistry but I am. I'm not even sure where to begin. I have read through several forums/web sites and bru'n waters knowledge area. I just installed an RO system, Ward results forthcoming, to try and make it easy on myself. For all intents and purposes, I will be using the Bru'n Water "RO Water" as my existing water, and will update as necessary after my ward results come back.
I have questions from where to find very generic water profiles, what vessels do I add additions, to and do I treat the sparge water the same as the mash. I batch sparge. In my process I have 3 separate water "additions". The 1st infusion, then a small top off amount(before mashout), and after I collected the first runnings I have a batch sparge addition(roughly equal to half of the first). Do each of these need to have the same treatment or will they be treated differently? What options do I have on where to add them. HLT, MT, Kettle?
Looking at the differences between the Pale ale profile and amber bitter profile within Bru'n water, I can tell there is significant differences. I have no idea which to select for a west coast pale ale.
I spent a little time trying to balance additions to match a finished water profile to the desired and found that its about impossible to get it perfect. As for individual compounds, do I really even care about low magnesium, or sodium. If a profile I selected that had 18ppm magnesium and your water was 0ppm, would you even care?
If anyone would be so gracious as to run some numbers through bru'n water and tell me what they get, maybe I could catch on by going backwards.
An example
I want to make a West coast APA
5 Gallon batch bottled - 6 Gallon post boil - 7.25 Gallon pre-boil(90 Min)
OG 1.053
42 IBU
11.5 lbs Pale ale malt (3L)
14 oz Crystal 75
3 oz Carapils
Mashing at 150F
I will be using my own RO water, so for this example lets use the Bru'n water's RO profile.
I have yet to select a desired water profile, so any help on that would be great including why they selected that and what they would change if they were wanting it to be a less or more bitter beer. Again, I only really care about APA, IPA, DIPA at this time.
My Mash and sparge calculations are as follows
Infusion quantity - 3.9375 Gal ~ or 4 Gallons
Mash out Quantity - 1.75 Gal
Batch Sparge quantity - 3.3 gallons
With that process I should be left with ~7.25 Gallons in the kettle to boil
Which of these water quantities needs treatment? and with what?
I have on hand these salts
Phosphoric acid at 25%
Calcium Chloride
Gypsum
Magnesium Sulfate
Calcium Carbonate - don't think I will need
Baking soda - don't think I will need
Any other minerals beneficial to have?
Also a ColorPhast test of my water indicated 5.0. Is that normal of RO water?
I do realize I just asked for a significant amount of someone's time. I truly would appreciate the help and would love to reciprocate that help to someone In my shoes when appropriate.
I have questions from where to find very generic water profiles, what vessels do I add additions, to and do I treat the sparge water the same as the mash. I batch sparge. In my process I have 3 separate water "additions". The 1st infusion, then a small top off amount(before mashout), and after I collected the first runnings I have a batch sparge addition(roughly equal to half of the first). Do each of these need to have the same treatment or will they be treated differently? What options do I have on where to add them. HLT, MT, Kettle?
Looking at the differences between the Pale ale profile and amber bitter profile within Bru'n water, I can tell there is significant differences. I have no idea which to select for a west coast pale ale.
I spent a little time trying to balance additions to match a finished water profile to the desired and found that its about impossible to get it perfect. As for individual compounds, do I really even care about low magnesium, or sodium. If a profile I selected that had 18ppm magnesium and your water was 0ppm, would you even care?
If anyone would be so gracious as to run some numbers through bru'n water and tell me what they get, maybe I could catch on by going backwards.
An example
I want to make a West coast APA
5 Gallon batch bottled - 6 Gallon post boil - 7.25 Gallon pre-boil(90 Min)
OG 1.053
42 IBU
11.5 lbs Pale ale malt (3L)
14 oz Crystal 75
3 oz Carapils
Mashing at 150F
I will be using my own RO water, so for this example lets use the Bru'n water's RO profile.
I have yet to select a desired water profile, so any help on that would be great including why they selected that and what they would change if they were wanting it to be a less or more bitter beer. Again, I only really care about APA, IPA, DIPA at this time.
My Mash and sparge calculations are as follows
Infusion quantity - 3.9375 Gal ~ or 4 Gallons
Mash out Quantity - 1.75 Gal
Batch Sparge quantity - 3.3 gallons
With that process I should be left with ~7.25 Gallons in the kettle to boil
Which of these water quantities needs treatment? and with what?
I have on hand these salts
Phosphoric acid at 25%
Calcium Chloride
Gypsum
Magnesium Sulfate
Calcium Carbonate - don't think I will need
Baking soda - don't think I will need
Any other minerals beneficial to have?
Also a ColorPhast test of my water indicated 5.0. Is that normal of RO water?
I do realize I just asked for a significant amount of someone's time. I truly would appreciate the help and would love to reciprocate that help to someone In my shoes when appropriate.