I submitted a ward labs reading for my water and finished beer - I'm trying to figure out what if my hardness is an issue and if what I think might be a slight metallic flavor in my beers could be coming from magnesium. Nothing wrong with the beer, but the magnesium level seemed high compared to other finished beer water reports.
Also, I'm in Fairfax, VA, in case anyone is interested in the water profile (taken in March 2017).
And is it normal for bicarbonate and alkalinity to go to 0 in a finished beer?
Starting water ward labs, recipe, and finished ward labs results below.
Starting water profile:
pH - 7.8
TDS - 208
Electrical Conductivity, mmho/cm - 0.35
Cations/Anions, me/L - 3.2/3.1
ppm
Sodium, Na - 20
Potassium, K - 2
Calcium, Ca - 35
Magnesium, Mg - 6
Total Hardness, CaCO3 - 113
Nitrate, NO3-N - 1.1
Sulfate, SO4-S - 15
Chloride, Cl - 34
Carbonate, CO3 - <1.0
Bicarbonate, HCO3 - 69
Total Alkalinity, CaCO3 - 57
Total Phosphorus, P - 0.73
Total Iron, Fe - <1.0
"<" = Not Detected/Below Detection Limit
** = Total phosphorus not included in cation/anion calculation
Recipe (16.5gallon batch):
28.2ml lactic acid in strike water (mash PH of 4.85 at 148 degrees F, 13gallons strike water, 13gallons sparge untreated)
41lb12oz 2row
3lb4.6oz white wheat
1lb4oz vienna
4.9oz munich
4oz Columbus 60min
4.1oz Galena Whirlpool (30mins, 200-190 degrees F)
2oz Mosaic Whirlpool (30mins, 200-190 degrees F)
3xus-05 yeast
Dry Hops, 4days, during cold crash:
3oz columbus
3oz cascade
3oz simcoe
Finished beer profile:
pH - 4.5
TDS - 1509
Electrical Conductivity, mmho/cm - 2.52
Cations/Anions, me/L - 44.8/14.5
ppm
Sodium, Na - 29
Potassium, K - 955
Calcium, Ca - 56
Magnesium, Mg - 196
Total Hardness, CaCO3 - 957
Nitrate, NO3-N - 6.3
Sulfate, SO4-S - 131
Chloride, Cl - 205
Carbonate, CO3 - <1.0
Bicarbonate, HCO3 - <1.0
Total Alkalinity, CaCO3 - <1.0
Total Phosphorus, P - 475.70
Total Iron, Fe - 0.04
"<" = Not Detected/Below Detection Limit
** = Total phosphorus not included in cation/anion calculation
Also, I'm in Fairfax, VA, in case anyone is interested in the water profile (taken in March 2017).
And is it normal for bicarbonate and alkalinity to go to 0 in a finished beer?
Starting water ward labs, recipe, and finished ward labs results below.
Starting water profile:
pH - 7.8
TDS - 208
Electrical Conductivity, mmho/cm - 0.35
Cations/Anions, me/L - 3.2/3.1
ppm
Sodium, Na - 20
Potassium, K - 2
Calcium, Ca - 35
Magnesium, Mg - 6
Total Hardness, CaCO3 - 113
Nitrate, NO3-N - 1.1
Sulfate, SO4-S - 15
Chloride, Cl - 34
Carbonate, CO3 - <1.0
Bicarbonate, HCO3 - 69
Total Alkalinity, CaCO3 - 57
Total Phosphorus, P - 0.73
Total Iron, Fe - <1.0
"<" = Not Detected/Below Detection Limit
** = Total phosphorus not included in cation/anion calculation
Recipe (16.5gallon batch):
28.2ml lactic acid in strike water (mash PH of 4.85 at 148 degrees F, 13gallons strike water, 13gallons sparge untreated)
41lb12oz 2row
3lb4.6oz white wheat
1lb4oz vienna
4.9oz munich
4oz Columbus 60min
4.1oz Galena Whirlpool (30mins, 200-190 degrees F)
2oz Mosaic Whirlpool (30mins, 200-190 degrees F)
3xus-05 yeast
Dry Hops, 4days, during cold crash:
3oz columbus
3oz cascade
3oz simcoe
Finished beer profile:
pH - 4.5
TDS - 1509
Electrical Conductivity, mmho/cm - 2.52
Cations/Anions, me/L - 44.8/14.5
ppm
Sodium, Na - 29
Potassium, K - 955
Calcium, Ca - 56
Magnesium, Mg - 196
Total Hardness, CaCO3 - 957
Nitrate, NO3-N - 6.3
Sulfate, SO4-S - 131
Chloride, Cl - 205
Carbonate, CO3 - <1.0
Bicarbonate, HCO3 - <1.0
Total Alkalinity, CaCO3 - <1.0
Total Phosphorus, P - 475.70
Total Iron, Fe - 0.04
"<" = Not Detected/Below Detection Limit
** = Total phosphorus not included in cation/anion calculation
