user 213331
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- Aug 10, 2015
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I am fortunate to have good tap water for brewing, CA=4 ppm, Mg=2 ppm, Na=18 ppm, SO4=12 ppm, Cl= 4 ppm, Bicarb=32 ppm, 0 ppm NO2 and NO3. Water pH ranges from 6.9 - 7.2.
I brew 5.5 gallon, all grain batches and prepare 11 gallons of brew water 3 days in advance adding 1/2 Campden tablet. 3.3 g of gypsum (CaSO4) and 3.3 g of CaCL2. This gives me a finished profile of CA=57 ppm, Mg=2 ppm, Na=18 ppm, SO4=60 ppm, Cl= 60 ppm. This water is fine as is for my Brown Ales, Porters and Stouts in that I usually have a Mash pH of 5.4 - 5.5 for these brews. I don't try to match specific city water profiles.
To get my Light Ale/Beer mash pH between 5.25 and 5.3, I add between 0.5 and 0.6 ml per gallon of water. I usually prepare/acidify 6 - 7 gallons for the Mash. My mashes range from 4.5 to 5.5 gallons (per BeerSmith 3.0). I then mix the residual, acidified water with the remaining 4 - 5 gallons of basic brew water for a single Batch Sparge.
Wondering if I should just acidify the entire 11 gallons to ensure Sparge pH is acidic. Sparge pH in some brews gets up to 5.8 with my current process.
I brew 5.5 gallon, all grain batches and prepare 11 gallons of brew water 3 days in advance adding 1/2 Campden tablet. 3.3 g of gypsum (CaSO4) and 3.3 g of CaCL2. This gives me a finished profile of CA=57 ppm, Mg=2 ppm, Na=18 ppm, SO4=60 ppm, Cl= 60 ppm. This water is fine as is for my Brown Ales, Porters and Stouts in that I usually have a Mash pH of 5.4 - 5.5 for these brews. I don't try to match specific city water profiles.
To get my Light Ale/Beer mash pH between 5.25 and 5.3, I add between 0.5 and 0.6 ml per gallon of water. I usually prepare/acidify 6 - 7 gallons for the Mash. My mashes range from 4.5 to 5.5 gallons (per BeerSmith 3.0). I then mix the residual, acidified water with the remaining 4 - 5 gallons of basic brew water for a single Batch Sparge.
Wondering if I should just acidify the entire 11 gallons to ensure Sparge pH is acidic. Sparge pH in some brews gets up to 5.8 with my current process.