Bru'n water
- Thread starter jimsal27
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flars
Well-Known Member
Bru'n Water is fairly straight forward after you have spent some time reading the instructions and water knowledge. Seems intimidating at first but is easy to use.
It looks intimidating at first, but once you start using it, it's actually quite easy.
First step is to input your water's ionic profile on the "Water Report Input" tab. Since you are using distilled water (based on your other thread), everything is 0, except enter 7 for pH.
Then input your grain bill on the "Mash Acidification" tab.
Go to the "Water Adjustment" tab, and in the "Desired Water Profile" cell, select one of the generic profiles near the bottom of the drop down list that is appropriate for the beer you are planning. Don't bother with any City/Region specific profiles. Now your are going to want to adjust your Calcium, Magnesium, Sodium, Chloride, and Sulfate levels using salt additions to get the "Finished Water Profile" row cells for the ions above to all be green. Don't pay any attention to the Bicarbonate values, even if they are red.
Baking soda, pickling lime, and chalk are all bases. Only add bases if your predicted mash pH is low, and never use chalk as it doesn't dissolve well. You should only need to add bases for darker beers.
For lighter beers, you will likely need to add acid, either lactic or phosphoric, whichever you can get from your (L)HBS. You should never be adding both acids and bases, as the just cancel each other out.
Your predicted mash pH should be between 5.3 and 5.5. Many brewers prefer towards the low end of the range for lighter beers, and the high end of the range for darker beers.
Brew on
First step is to input your water's ionic profile on the "Water Report Input" tab. Since you are using distilled water (based on your other thread), everything is 0, except enter 7 for pH.
Then input your grain bill on the "Mash Acidification" tab.
Go to the "Water Adjustment" tab, and in the "Desired Water Profile" cell, select one of the generic profiles near the bottom of the drop down list that is appropriate for the beer you are planning. Don't bother with any City/Region specific profiles. Now your are going to want to adjust your Calcium, Magnesium, Sodium, Chloride, and Sulfate levels using salt additions to get the "Finished Water Profile" row cells for the ions above to all be green. Don't pay any attention to the Bicarbonate values, even if they are red.
Baking soda, pickling lime, and chalk are all bases. Only add bases if your predicted mash pH is low, and never use chalk as it doesn't dissolve well. You should only need to add bases for darker beers.
For lighter beers, you will likely need to add acid, either lactic or phosphoric, whichever you can get from your (L)HBS. You should never be adding both acids and bases, as the just cancel each other out.
Your predicted mash pH should be between 5.3 and 5.5. Many brewers prefer towards the low end of the range for lighter beers, and the high end of the range for darker beers.
Brew on
Last edited:
The_Bishop
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Yes, it's pretty close. Also, don't use chalk. It doesn't dissolve without heroic measures.
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Because as the sparge progresses, the pH is very likely to rise and a higher pH will extract tannins. Keeping the sparge water ph under 6 ensures this won't happen.
Alternatively, you can sparge with distilled or RO water (which has no alkalinity) and not worry about it.
