Another Water Report

[CPT_Merica]

Any help/advice/analysis provided is greatly appreciated.
I've tried and failed to self educated myself on water chemistry.
Do I need to adjust this at all?
Thank you in advance.

Appleton, WI

Hardness: 100-110 mg/L (as CaCO3)
Calcium: 24-25 mg/L
Magnesium: 9-12 mg/L
Bicarbonate: 35-39 mg/L (as CaCO3)
Total Alkalinity: 55-75 mg/L (as CaCO3)
pH: 8.8-9.1 SU
Sodium: 12-13 mg/L
Chloride: 19-22 mg/L
Sulfate: 32-34 mg/L

 

[ajdelange]

This is pretty typical water so that the reams of advice you will find here about similar waters will apply to you as well. This advice will center around reducing the alkalinity either by adding acid or diluting it away with RO water. See the Primer for how to brew beer with the later approach.

 

[CPT_Merica]

Thanks for the advice

 

[mabrungard]

That is a very nice brewing water. As AJ mentions, neutralizing the alkalinity will be a primary concern. The alkalinity is low enough that either lactic or phosphoric acid will be usable for neutralization without much taste impact. Bru'n Water has the tools for assisting you with calculating acid additions.

 

[CPT_Merica]

Thanks for the input.