njohnsoncs
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- Apr 6, 2017
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Grain:
Weyermann Barke Pilsner, 5.5 lbs
Weyermann German Vienna Malt, 0.3 lbs
Water:
2.16 gal in mash
2.06 gal in sparge
2.50 total desired batch size
I'm using Brun water calculator with the "Yellow Balanced" desired water profile. It says I should have
Ca: 50
Mg: 7
Na: 5
SO4: 75
Cl: 60
HCO3: 0
Using the built-in RO profile, I'm adding 0.50 g/gal CaCl2 for a total of 1.1 g in the mash and 1.0 g in the sparge and 4.5 ml/gal Phosphoric acid 10% for a total of 9.7 ml in the mash and 0 in the sparge.
This gives me the profile:
Ca: 48
Mg: 0
Na: 0
SO4: 0
Cl: 84
HCO3: -79
with estimated pH of 5.40.
I only have CaCl2 and Phosphoric right now so I can't adjust the Mg, Na, or SO4. Does the above profile look reasonable for a traditional Kolsch?
Weyermann Barke Pilsner, 5.5 lbs
Weyermann German Vienna Malt, 0.3 lbs
Water:
2.16 gal in mash
2.06 gal in sparge
2.50 total desired batch size
I'm using Brun water calculator with the "Yellow Balanced" desired water profile. It says I should have
Ca: 50
Mg: 7
Na: 5
SO4: 75
Cl: 60
HCO3: 0
Using the built-in RO profile, I'm adding 0.50 g/gal CaCl2 for a total of 1.1 g in the mash and 1.0 g in the sparge and 4.5 ml/gal Phosphoric acid 10% for a total of 9.7 ml in the mash and 0 in the sparge.
This gives me the profile:
Ca: 48
Mg: 0
Na: 0
SO4: 0
Cl: 84
HCO3: -79
with estimated pH of 5.40.
I only have CaCl2 and Phosphoric right now so I can't adjust the Mg, Na, or SO4. Does the above profile look reasonable for a traditional Kolsch?