Rottnme
Well-Known Member
I'm just getting into starting to play with water chemistry and this will be my first attempt. I'm hoping someone with more experience than I would be willing to check my numbers for me.
I'm going to be brewing an all grain dry stout 5.25 gallon batch. Mash is to be 13.5qt and sparge to be 9.75qt.
My water is from a well with profile as follows:
Ca = 95
Mg = 50
Na = 86
SO4 = 9
HCO3 = 451
I originally though I'd like to try to get close to Dublin's profile but my Cloride/Sulfate is so out of whack that I'm a afraid to attempt adjusting that for on my first go round so I thought this time around I'd just shoot for the balanced range.
Per the EZ Water calc by -TH- it looks like if I add 3 grams of gypsum to the mash and 2.2 to the sparge I should be good to go.
My concerns are, what this will do to pH and how much addition is too much befor I start getting funky flavors.
I'm going to be brewing an all grain dry stout 5.25 gallon batch. Mash is to be 13.5qt and sparge to be 9.75qt.
My water is from a well with profile as follows:
Ca = 95
Mg = 50
Na = 86
SO4 = 9
HCO3 = 451
I originally though I'd like to try to get close to Dublin's profile but my Cloride/Sulfate is so out of whack that I'm a afraid to attempt adjusting that for on my first go round so I thought this time around I'd just shoot for the balanced range.
Per the EZ Water calc by -TH- it looks like if I add 3 grams of gypsum to the mash and 2.2 to the sparge I should be good to go.
My concerns are, what this will do to pH and how much addition is too much befor I start getting funky flavors.