Detroit, MI Water Analysis

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I am an all grain brewer who, up to this point, has used bottled spring water in my brews. I have found the water analysis (at the tap) for my municipal water supply, but I'm not 100% sure it is good for brewing or what style it would suit best (or what shouldn't I brew w/o chemical additions and what would those be).

Can anyone please help me out with this analysis? Thanks!


Aluminum 0.089 mg/l
Iron 0.039 mg/l
Copper 0.023 mg/l
Magnesium 7.05 mg/l
Calcium 23.4 mg/l
Sodium 7.85 mg/l
Potassium 1.2 mg/l
Maganese 0.002 mg/l
Zinc 0.1 mg/l
Silica 23.2 mg/l
Sulfate 37.2 mg/l
Chloride 22.2 mg/l
Phosphorus 0.26 mg/l
Total Hardness 136 mg/l as CaCo
Total Alkalinity 90 mg/l as CaCo
Bi-Carbonate Alkalinity 90 mg/l as CaCo
Carbonate Alkalinity 0 mg/l as CaCo
PermanentHardness 46 mg/l as CaCo
PH 7.89
Residual Alkalinity 69

 

[Reelale]

Go to www.ezwatercalculator.com and plug your numbers in to see where you stand. Also do a search here for TH's spreadsheet. Good info and good videos linked in that thread.

Edit: mg/l = ppm

 

[ReverseApacheMaster]

I second that. You've got some decently high pH there, so for lighter beers you'll likely need to dilute with bottled/spring water or do an acid rest.

 

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Thanks for the replies!

I went to the ezwater site and plugged in my numbers for a 10 gal batch that has an 8.5 gal mash volume and 5.5 gal sparge volume. If I make no additions or dilutions, I end up with a residual alkalinity of 53 and a chloride to sulfate ratio of 0.60.

Now, if I add 1 ml mash addition of 37% HCL and .6 ml sparge addition my numbers change to 34 RA and 0.95 chloride to sulfate. It seems odd that such a small addition can make such a difference

 

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Also, is there anyone in SE Michigan that brews with tap water?

Most of us get it from the same Detroit water supply. If so, what additions/dilutions do you make?