drewskies_brewskies
Member
Hey everyone. I was wondering if I could get some feed back on my proposed salt additions for this weekend's brew. I have really good water and have brewed about 15 AG batches and they've all turned out great. Now I feel comfortable starting to mess with my water chemistry.
Here's my water report:
Sodium, Na 8
Potassium, K < 1
Calcium, Ca 6
Magnesium, Mg 1
Total Hardness, CaCO3 19
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 10
Carbonate, CO3 < 1
Bicarbonate, HCO3 22
Total Alkalinity, CaCO3 18
Ph - 7.2
And my proposed additions:
2.7g chalk
1g baking soda
1g gypsum
1.7g calcium chloride
1g epsom salt
I'm brewing an American Brown Ale:
8 lbs Pale Malt, Maris Otter
1 lbs Caramel/Crystal Malt - 40L
1 lbs Rye Malt
8.0 oz Chocolate Malt
4.0 oz Aromatic Malt
4.0 oz Carafa III
Cheers!
Here's my water report:
Sodium, Na 8
Potassium, K < 1
Calcium, Ca 6
Magnesium, Mg 1
Total Hardness, CaCO3 19
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 10
Carbonate, CO3 < 1
Bicarbonate, HCO3 22
Total Alkalinity, CaCO3 18
Ph - 7.2
And my proposed additions:
2.7g chalk
1g baking soda
1g gypsum
1.7g calcium chloride
1g epsom salt
I'm brewing an American Brown Ale:
8 lbs Pale Malt, Maris Otter
1 lbs Caramel/Crystal Malt - 40L
1 lbs Rye Malt
8.0 oz Chocolate Malt
4.0 oz Aromatic Malt
4.0 oz Carafa III
Cheers!