Turfgrass
Well-Known Member
The town water has been okay for brewing some styles of beer, but I'm not sure about using it for a sweet milk stout. I took a screen shot of a Bru' N Water spreadsheet that uses 100% distilled. You can see that my town water would be starting with higher sodium and choline levels from the lab results below. Just thinking now that I could also combine the mash water with town and distilled to make it more manageable. Either way, what are your thoughts for brewing a stout with or without my town water? Trying to get a ph around 5.4 is more difficult and I'm not sure if the Ca and bicarbonate levels are far to excessive. Thank you.
Ward's- water report in ppm
ph 7.7
Na 57
Ca 40
K 2
Mg 5
tot hard CaCO3 121
N 1.9
S 4
Cl 87
Carbonate <1.0
Bicarb, HCO3 107
Tot Alk, CaCO3 88
Ward's- water report in ppm
ph 7.7
Na 57
Ca 40
K 2
Mg 5
tot hard CaCO3 121
N 1.9
S 4
Cl 87
Carbonate <1.0
Bicarb, HCO3 107
Tot Alk, CaCO3 88