TristanL
Well-Known Member
I'm looking for some advice on what water profile I should shoot for on my upcoming Hefeweizen. Any help you fine brewers can provide I would sincerely appreciate.
Here is my source water,......
Here is my water profile:
Calcium = 23
Magnesium = 5
Alkalinity as CaC03 = 73
Sodium = 13
Chloride = 26
Sulfate = 15
Water pH =8.7
Using Palmer's spreadsheet I've come up with some additions to get to a residual alkalinity as CaC03 of -63 based upon my SRM of 3.6. I plan to use 65% distilled water. My additions include:
Gypsum: 2 grams
Calcium Chloride: 12 grams
Epsom Salt (to raise my magnesium): 3 grams
Here are the adjusted values:
Calcium (Ca+2)
Atomic Weight = 40.0
Equivalent Weight = 20.0
Brewing Range = 50-150 ppm.
My Calcium after additions = 147
Magnesium (Mg+2)
Atomic Weight = 24.3
Equivalent Weight = 12.1
Brewing Range = 10-30 ppm.
My Magnesium after additions = 9
Bicarbonate (HCO3-1)
Molecular Weight = 61.0
Equivalent Weight = 61.0
Brewing Range = 0-50 ppm for pale, base-malt only beers.
50-150 ppm for amber colored, toasted malt beers, 150-250 ppm for dark, roasted malt beers.
My Bicarbonate after additions = 57.38
Sulfate (SO4-2)
Molecular Weight = 96.0
Equivalent Weight = 48.0
Brewing Range = 50-150 ppm for normally bitter beers, 150-350 ppm for very bitter beers
My sulfate after additions = 60
Sodium (Na+1)
Atomic Weight = 22.9
Equivalent Weight = 22.9
Brewing Range = 0-150 ppm.
My sodium after additions = 8
Chloride (Cl-1)
Atomic Weight = 35.4
Equivalent Weight = 35.4
Brewing Range = 0-250 ppm. The chloride ion also accentuates the flavor and fullness of beer.
My Chloride after additions = 144 - Wondering if this is too high.
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Just for giggles, here is my recipe for the curious:
Recipe: 6.75 lbs wheat (61%), 3.75 lbs bohemian pislner (34%), 1/2 lb rice hulls (5%) and Tettnang for hops.
Here is my source water,......
Here is my water profile:
Calcium = 23
Magnesium = 5
Alkalinity as CaC03 = 73
Sodium = 13
Chloride = 26
Sulfate = 15
Water pH =8.7
Using Palmer's spreadsheet I've come up with some additions to get to a residual alkalinity as CaC03 of -63 based upon my SRM of 3.6. I plan to use 65% distilled water. My additions include:
Gypsum: 2 grams
Calcium Chloride: 12 grams
Epsom Salt (to raise my magnesium): 3 grams
Here are the adjusted values:
Calcium (Ca+2)
Atomic Weight = 40.0
Equivalent Weight = 20.0
Brewing Range = 50-150 ppm.
My Calcium after additions = 147
Magnesium (Mg+2)
Atomic Weight = 24.3
Equivalent Weight = 12.1
Brewing Range = 10-30 ppm.
My Magnesium after additions = 9
Bicarbonate (HCO3-1)
Molecular Weight = 61.0
Equivalent Weight = 61.0
Brewing Range = 0-50 ppm for pale, base-malt only beers.
50-150 ppm for amber colored, toasted malt beers, 150-250 ppm for dark, roasted malt beers.
My Bicarbonate after additions = 57.38
Sulfate (SO4-2)
Molecular Weight = 96.0
Equivalent Weight = 48.0
Brewing Range = 50-150 ppm for normally bitter beers, 150-350 ppm for very bitter beers
My sulfate after additions = 60
Sodium (Na+1)
Atomic Weight = 22.9
Equivalent Weight = 22.9
Brewing Range = 0-150 ppm.
My sodium after additions = 8
Chloride (Cl-1)
Atomic Weight = 35.4
Equivalent Weight = 35.4
Brewing Range = 0-250 ppm. The chloride ion also accentuates the flavor and fullness of beer.
My Chloride after additions = 144 - Wondering if this is too high.
-------
Just for giggles, here is my recipe for the curious:
Recipe: 6.75 lbs wheat (61%), 3.75 lbs bohemian pislner (34%), 1/2 lb rice hulls (5%) and Tettnang for hops.