csh
Member
I just received the results from a Ward Labs water report for my tap water and am sharing them for anyone out north in Kansas City. I live by the airport, Zona Rosa, etc... Green Hills and MO-152. I've seen the KCMO water water quality report for 2012 and the data from this Ward Labs report is pretty close.
Ward Labs - 12 Dec 2013:
pH - 9.3
Total dissolved solids. ppm - 359
Elec. Conductivity, mmho/cm - 0.60
Cations/Anions, me/L - 5.7 / 6.4
ppm
Sodium, Na - 71
Potassium, K - 6
Calcium, Ca - 37
Magnesium, Mg - 7
Total Hardness, CaC03 - 112
Nitrate, NO3-N - 0.9
Sulfate, SO4-S - 73 (multiply by 3 to get SO4 == 219)
Chloride, Cl - 27
Carbonate, CO3 - 9
Bicarbonate, HCO3 - 41
Total Alkalinity, CaCO3 - 49
Total Phosphorus, P - 0.19
Total Iron, Fe - 0.01
I measure my mash water pH at 9.15 - 9.2 pretty consistently.
I know that in KC we have pretty good water for most brewing. Because of that, I haven't gone to RO. My only addition is 1/8 ts potassium metabisulfate per 6-8 gallons mash water to reduce chlorine. Do I even need it?
Correct my assumptions below:
High sulfate (219) is good for hoppy beers
Low chloride (27) is good for hoppy beers
High sodium (71) is good for malty beers
When I plug the water report into the EZ water calc spreadsheet, I end up with a mash PH about 5.7, a bit above the 5.4-5.6 recommended range.
I'd like to understand what sort of changes I should make in order to have good results for hoppy beers (2xIPA) and malty beers (Bass, Fat Tire, stout). How about for dark strong / tripel Belgians?
Chris.
Ward Labs - 12 Dec 2013:
pH - 9.3
Total dissolved solids. ppm - 359
Elec. Conductivity, mmho/cm - 0.60
Cations/Anions, me/L - 5.7 / 6.4
ppm
Sodium, Na - 71
Potassium, K - 6
Calcium, Ca - 37
Magnesium, Mg - 7
Total Hardness, CaC03 - 112
Nitrate, NO3-N - 0.9
Sulfate, SO4-S - 73 (multiply by 3 to get SO4 == 219)
Chloride, Cl - 27
Carbonate, CO3 - 9
Bicarbonate, HCO3 - 41
Total Alkalinity, CaCO3 - 49
Total Phosphorus, P - 0.19
Total Iron, Fe - 0.01
I measure my mash water pH at 9.15 - 9.2 pretty consistently.
I know that in KC we have pretty good water for most brewing. Because of that, I haven't gone to RO. My only addition is 1/8 ts potassium metabisulfate per 6-8 gallons mash water to reduce chlorine. Do I even need it?
Correct my assumptions below:
High sulfate (219) is good for hoppy beers
Low chloride (27) is good for hoppy beers
High sodium (71) is good for malty beers
When I plug the water report into the EZ water calc spreadsheet, I end up with a mash PH about 5.7, a bit above the 5.4-5.6 recommended range.
I'd like to understand what sort of changes I should make in order to have good results for hoppy beers (2xIPA) and malty beers (Bass, Fat Tire, stout). How about for dark strong / tripel Belgians?
Chris.