Have very soft water from Seattle WA and did some calculations already but short on the S04 and to high on the calcium and chloride. Also I know Tasty starts with harder water than me so is this formulation ok because I can't add any more calcium chloride or gypsum because my Calcium and Chloride ratio are already high. But somehow I need to increase SO4 more which I think is a little out of the question with my water profile. Check it out, thanks guys.
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Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5
Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%
Total Grain (lb): 15
Non-Roasted Spec. Grain: 1.25
Roasted Grain: 0.5
Beer Color (SRM): 19.9
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 6 / 6
CaCl2: 2 / 2
MgSO4: 2 / 2
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 135 / 135
Mg: 13 / 13
Na: 7 / 7
Cl: 68 / 68
SO4: 275 / 275
Cl to SO4 Ratio: 0.25 / 0.25
Alkalinity (CaCO3): 18
RA: -87
Estimated pH: 5.07
This page can be used for copying and pasting
Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5
Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%
Total Grain (lb): 15
Non-Roasted Spec. Grain: 1.25
Roasted Grain: 0.5
Beer Color (SRM): 19.9
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 6 / 6
CaCl2: 2 / 2
MgSO4: 2 / 2
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 135 / 135
Mg: 13 / 13
Na: 7 / 7
Cl: 68 / 68
SO4: 275 / 275
Cl to SO4 Ratio: 0.25 / 0.25
Alkalinity (CaCO3): 18
RA: -87
Estimated pH: 5.07