vanwolfhausen
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Just getting into water chemistry with my really soft water. I am going to do 3 lagers back to back and wondered what to do with my water?
Sodium, Na 26
Potassium, K 18
Calcium, Ca < 1
Magnesium, Mg 2
Total Hardness, CaCO3 8
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 2
Carbonate, CO3 < 1
Bicarbonate, HCO3 103
Total Alkalinity, CaCO3 85
My beer will be a 1.054 beer with 12lbs 2 row and 1lb flaked rice. SRM is 3.54. I wanted to get my magnesium and calcium up and possible drive down sodium by cutting with distilled 50%. I was going to add following:
10.5 gallons total water(5 gallons Distilled/5.5gallons regular)
2grams Calcium Chloride
2grams Magnesium Chloride
My estimated Mash PH was 5.59 so didn't know if I should add in 4ml of Phos Acid to bring it down slightly? Any help would be appreciated. I have someone helping me but, I am most likely driving him nuts with all the questions.haha
Sodium, Na 26
Potassium, K 18
Calcium, Ca < 1
Magnesium, Mg 2
Total Hardness, CaCO3 8
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 2
Carbonate, CO3 < 1
Bicarbonate, HCO3 103
Total Alkalinity, CaCO3 85
My beer will be a 1.054 beer with 12lbs 2 row and 1lb flaked rice. SRM is 3.54. I wanted to get my magnesium and calcium up and possible drive down sodium by cutting with distilled 50%. I was going to add following:
10.5 gallons total water(5 gallons Distilled/5.5gallons regular)
2grams Calcium Chloride
2grams Magnesium Chloride
My estimated Mash PH was 5.59 so didn't know if I should add in 4ml of Phos Acid to bring it down slightly? Any help would be appreciated. I have someone helping me but, I am most likely driving him nuts with all the questions.haha