The discussion on this forum has pushed me toward taking steps toward water chemistry and trying to get a basic understanding (for some reason, chemistry concepts have a hard time sticking with me). I like the basic idea described in the "A Brewing Water Chemistry Primer"...a basic plan that can be applied to styles of beer to at least get close.
I have not tested my tap water, but the following info was given to me. It is close to a friend's (several year old) Ward Labs report so I think it is in the ballpark of what I should expect (in the outer burbs of DC in VA, ground water source):
Baseline
I picked up an inexpensive pH meter to learn the basics. For the Rye IPA I measured 5.70 (it was treated with the IPA salts but with no acid). This reading seems reasonable and gave some credit to the idea of adding 2% Acidulated Malt.
I brewed a split batch of an IPA/NEIPA over the weekend with a slight tweaks in the recipes. I added 2% Acidulated Malt to both. The first batch measured 5.46, which again seems reasonable. The second batch measured 5.67. I did not add any Gypsum to the second batch and I substituted 8 oz each of flaked wheat and flaked oats for 16 oz of pale malt. Is the 0.21 diff expected? I was surprised it was so close to the 5.70 of the no-acid-malt Rye IPA.
I have played around some with BrunWater, and it always calculates my mash pH to be low...often in the 5.2 range. Any idea why? I think I have my water values entered correctly and my grain profile correct.
Many of my brews are IPAs, Pale Ales, Stouts and Porters, but I move around to a variety of beers. Of the above categories, where do Stouts and Porters fit? What about Belgian beers (like a Saison, Dark Strong or Triple)? Malty German lagers?
What would your recommend for a beer like a Pilsner? It is not a style I have ever brewed, so not high on my list of topics to solve. I think I might want to dilute due to the Alkalinity based on my limited understanding.
I have not tested my tap water, but the following info was given to me. It is close to a friend's (several year old) Ward Labs report so I think it is in the ballpark of what I should expect (in the outer burbs of DC in VA, ground water source):
- Ca+2: 36
- Mg+2: 8
- Na+: 17
- Cl-: 28
- SO4-2: 11
- Alkalinity: 73 (CaCO3)
- pH: 7.5
Baseline
- Calcium Chloride 0.26 g/gal
- Gypsum: none
- Calcium Chloride: 0.51 g/gal
- Gypsum: 0.40 g/gal
- Calcium Chloride: 1.02 g/gal
- Gypsum: 0.80 g/gal
I picked up an inexpensive pH meter to learn the basics. For the Rye IPA I measured 5.70 (it was treated with the IPA salts but with no acid). This reading seems reasonable and gave some credit to the idea of adding 2% Acidulated Malt.
I brewed a split batch of an IPA/NEIPA over the weekend with a slight tweaks in the recipes. I added 2% Acidulated Malt to both. The first batch measured 5.46, which again seems reasonable. The second batch measured 5.67. I did not add any Gypsum to the second batch and I substituted 8 oz each of flaked wheat and flaked oats for 16 oz of pale malt. Is the 0.21 diff expected? I was surprised it was so close to the 5.70 of the no-acid-malt Rye IPA.
I have played around some with BrunWater, and it always calculates my mash pH to be low...often in the 5.2 range. Any idea why? I think I have my water values entered correctly and my grain profile correct.
Many of my brews are IPAs, Pale Ales, Stouts and Porters, but I move around to a variety of beers. Of the above categories, where do Stouts and Porters fit? What about Belgian beers (like a Saison, Dark Strong or Triple)? Malty German lagers?
What would your recommend for a beer like a Pilsner? It is not a style I have ever brewed, so not high on my list of topics to solve. I think I might want to dilute due to the Alkalinity based on my limited understanding.