This will be my first time adjusting my mash water. I've read the primer, but I have a few questions since I have my actual water report.
First, the data:
pH 7.8
Total Dissolved Solids (TDS) Est, ppm 59
Electrical Conductivity, mmho/cm 0.10
Cations / Anions, me/L 0.7 / 0.7
ppm
Sodium, Na 5
Potassium, K < 1
Calcium, Ca 7
Magnesium, Mg 2
Total Hardness, CaCO3 26
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 8
Carbonate, CO3 < 1
Bicarbonate, HCO3 28
Total Alkalinity, CaCO3 23
Total Phosphorus, P 0.94
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit
Grain Bill:
17 lbs 6.9 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 88.9 %
13.9 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.4 %
7.0 oz Honey Malt (25.0 SRM) Grain 4 2.2 %
7.0 oz Munich Malt (9.0 SRM) Grain 5 2.2 %
3.5 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 1.1 %
3.5 oz Pale Chocolate (200.0 SRM) Grain 7 1.1 %
Using the EZ water calculator spreadsheet, I'm thinking about adding:
3.5 grams Calcium Chloride
3.0 grams Epsom Salt
1 ml lactic acid (to bring the pH down)
per 5 gallons of water.
These numbers seem to get all the numbers in the recommended ranges and bring the pH down into the right spot.
Looks like my water is very soft and the only thing I'm adding over the Primer's baseline is the epsom salts.
Am I on the right track?
First, the data:
pH 7.8
Total Dissolved Solids (TDS) Est, ppm 59
Electrical Conductivity, mmho/cm 0.10
Cations / Anions, me/L 0.7 / 0.7
ppm
Sodium, Na 5
Potassium, K < 1
Calcium, Ca 7
Magnesium, Mg 2
Total Hardness, CaCO3 26
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 8
Carbonate, CO3 < 1
Bicarbonate, HCO3 28
Total Alkalinity, CaCO3 23
Total Phosphorus, P 0.94
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit
Grain Bill:
17 lbs 6.9 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 88.9 %
13.9 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.4 %
7.0 oz Honey Malt (25.0 SRM) Grain 4 2.2 %
7.0 oz Munich Malt (9.0 SRM) Grain 5 2.2 %
3.5 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 1.1 %
3.5 oz Pale Chocolate (200.0 SRM) Grain 7 1.1 %
Using the EZ water calculator spreadsheet, I'm thinking about adding:
3.5 grams Calcium Chloride
3.0 grams Epsom Salt
1 ml lactic acid (to bring the pH down)
per 5 gallons of water.
These numbers seem to get all the numbers in the recommended ranges and bring the pH down into the right spot.
Looks like my water is very soft and the only thing I'm adding over the Primer's baseline is the epsom salts.
Am I on the right track?