Hey All,
I have a question about water treatment and through all my searches I couldn't really find what I was looking for. I'm getting ready to brew a pale ale (a fairly hoppy one along the lines of a Hillfarmstead Edward or a 3 Floyds Zombie Dust) and traditionally I use the Bru'N Water spreadsheet to calculate my salt additions. If I use the "Amber Hoppy" target I get an addition that looks like this:
Gypsum (CaSO4): 1.8g mash 2.1g sparge
Epsom Salt (MgSO4): 2.6g mash 2.6g sparge
Baking Soda (NaHCO3): 0.3g mash
Calcium Chloride (CaCl2): 1.6g mash 1.8g sparge
Chalk (CaCO3): 0.3g mash
And if i choose Burton I get an addition that looks like this:
Gypsum (CaSO4): 15.4g mash 21.7g sparge
Epsom Salt (MgSO4): 7.4g mash 7.4g sparge
Canning Salt (NaCl): 0.9g mash 0.9g sparge
Chalk (CaCO3): 4g mash
Now my question is if both of these additions get my pH where it needs to be for the mash, what are the pros and cons of using one vs the other, and what would be the reasoning of using one over the other (not talking these additions specifically, but more so "amber hoppy" vs burton).
Other relevent stats might be that this is for a 7gal batch of a calculated 9srm beer
Thanks in advance!
I have a question about water treatment and through all my searches I couldn't really find what I was looking for. I'm getting ready to brew a pale ale (a fairly hoppy one along the lines of a Hillfarmstead Edward or a 3 Floyds Zombie Dust) and traditionally I use the Bru'N Water spreadsheet to calculate my salt additions. If I use the "Amber Hoppy" target I get an addition that looks like this:
Gypsum (CaSO4): 1.8g mash 2.1g sparge
Epsom Salt (MgSO4): 2.6g mash 2.6g sparge
Baking Soda (NaHCO3): 0.3g mash
Calcium Chloride (CaCl2): 1.6g mash 1.8g sparge
Chalk (CaCO3): 0.3g mash
And if i choose Burton I get an addition that looks like this:
Gypsum (CaSO4): 15.4g mash 21.7g sparge
Epsom Salt (MgSO4): 7.4g mash 7.4g sparge
Canning Salt (NaCl): 0.9g mash 0.9g sparge
Chalk (CaCO3): 4g mash
Now my question is if both of these additions get my pH where it needs to be for the mash, what are the pros and cons of using one vs the other, and what would be the reasoning of using one over the other (not talking these additions specifically, but more so "amber hoppy" vs burton).
Other relevent stats might be that this is for a 7gal batch of a calculated 9srm beer
Thanks in advance!