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Water Profile

Discussion in 'Recipes/Ingredients' started by Buzzbeer, Jul 18, 2014.

 

  1. #1
    Buzzbeer

    Supporting Member  

    Posted Jul 18, 2014
    I got my report from Wards Labs and with a adjusting I can get to the following profile. What do you all think about this for a Blonde/Cream Ale?

    Ca 92
    Mg 11
    Na 41
    Cl 136
    SO4 101
    CaCO3 61
     
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  2. #2
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jul 18, 2014
    Due to the high chloride and sulfate, I'd dilute it at least 50% with RO water or distilled water. You will probably need a bit of acid to get the mash pH at 5.4-5.5.
     
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  3. #3
    Buzzbeer

    Supporting Member  

    Posted Jul 19, 2014
    Thanks Yooper, I've really been struggling with this water issue.

    The report from Wards is different from the city info I got. Real variance is in the Ca, city says 30 ppm and Wards says 1 ppm. Should I try to get the chloride and sulfate down on the 50 ppm range?

    Here's the Wards report
    Ca 1
    Mg 1
    Na 54
    Cl 12
    SO4 15
    HCO3 100

    What do you suggest?
     
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  4. #4
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jul 19, 2014
    That's a lot better! If the sheet is S04-S, when you add this to a spreadsheet for brewing water, multiple that by 3, so it should be 45 ppm.

    Your HCo3 is a bit high, so you will need some acid or acid malt to get your pH in range, unless making a darker colored beer. Or dilute with some RO or distilled water.

    You can add a little calcium chloride to your water, to bring up the calcium and the chloride.

    You will have to acidify your sparge water, due to the high HCO3.
     
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