Hey everyone,
So I just recently got the test results back for the source in which we will be getting our water. This was actually taken from a artesian well/spring which has become quite iconic in the community where we will be one day opening up our brew pub. I have been getting pretty in depth with water chemistry the last few weeks and downloaded the EZ Water Spreadsheets from TH. So I was curious to know, the two ales that we have been working on and perfecting the last year have been our flagship stout and the other being an IPA. I was just curious to get your thoughts on these numbers for this water and your thoughts on the high alkalinity. I would really like to use this water being that its a local source that could play into our business and selling point. What can I do to lower the mash pH for our stout and where should the residual alkalinity be for a stout, negative numbers if I am correct?...Well anyways here are the numbers. Thanks for the input guys!
pH 7.5
Total Dissolved Solids (TDS) Est, ppm 330
Electrical Conductivity, mmho/cm 0.55
Cations / Anions, me/L 6.6 / 7.0
ppm
Sodium, Na 10
Potassium, K 2
Calcium, Ca 78
Magnesium, Mg 27
Total Hardness, CaCO3 308
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 2
Carbonate, CO3 < 1
Bicarbonate, HCO3 400
Total Alkalinity, CaCO3 328
Total Phosphorus, P 0.23
Total Iron, Fe 0.31
"<" - Not Detected / Below Detection Limit
So I just recently got the test results back for the source in which we will be getting our water. This was actually taken from a artesian well/spring which has become quite iconic in the community where we will be one day opening up our brew pub. I have been getting pretty in depth with water chemistry the last few weeks and downloaded the EZ Water Spreadsheets from TH. So I was curious to know, the two ales that we have been working on and perfecting the last year have been our flagship stout and the other being an IPA. I was just curious to get your thoughts on these numbers for this water and your thoughts on the high alkalinity. I would really like to use this water being that its a local source that could play into our business and selling point. What can I do to lower the mash pH for our stout and where should the residual alkalinity be for a stout, negative numbers if I am correct?...Well anyways here are the numbers. Thanks for the input guys!
pH 7.5
Total Dissolved Solids (TDS) Est, ppm 330
Electrical Conductivity, mmho/cm 0.55
Cations / Anions, me/L 6.6 / 7.0
ppm
Sodium, Na 10
Potassium, K 2
Calcium, Ca 78
Magnesium, Mg 27
Total Hardness, CaCO3 308
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 2
Carbonate, CO3 < 1
Bicarbonate, HCO3 400
Total Alkalinity, CaCO3 328
Total Phosphorus, P 0.23
Total Iron, Fe 0.31
"<" - Not Detected / Below Detection Limit