My chloride to sulfate is 2.2, leaning to the malty/sweet. BUT, there are low levels of both. This could explain a lot about my beer since I moved here. Its not bland, but its lacking something. Is there a recommended Chloride level so the flavor is good?
TH- thanks so much for your work on this spreadsheet!
IIRC from the Brew Strong podcast, John Palmer recommends something like 50-150 ppm as a general rule of thumb.
This spreadsheet only helps you build your water. Brewater 3.0 will do what you are looking for.Am I missing something? I was hoping to put in my city or style as a goal for my water and have the sheet automatically plug in the numbers to adjust my water. I am finding that I am randomly pluggin in numbers to match the style and it is hit-or-miss. Mostly miss. Any tips would be appreciated.
Yeah I've been meaning to put some basic instructions on the page but haven't got around to doing it yet. In the meantime...Am I missing something? I was hoping to put in my city or style as a goal for my water and have the sheet automatically plug in the numbers to adjust my water. I am finding that I am randomly pluggin in numbers to match the style and it is hit-or-miss. Mostly miss. Any tips would be appreciated.
Calcium(Ca): 17.0 ppm
Magnesium(Mg): 1.0 ppm
Sodium(Na): 4.0 ppm
Sulfate(SO4): 2.0 ppm
Bicarbonate(HCO3): 18.0 ppm
PH: 7.8 PH
Seattle. Relatively soft water with low mineral content.
Ok I worked on this a while and I think I found a good way to allow for some control of the sparge water adjustments (including the ability to skip some) while keeping the spreadsheet somewhat simple to use. While it may be approaching "obnoxiously complicated", it shouldn't appear that way to the user. Now me on the other hand....No, I'm saying you'd do the same "per gallon" additions to the boil kettle except do not add baking soda. There's no reason I can think of to use baking soda in the boil if your sodium is already high enough and the HCO3 is for mash pH.
Apparently 1gram of NaHCO3 adds 72ppm of sodium in one gallon. Let's say you mash with 4gallons and sparge another 4 gallons for a preboil of 8 gallons. If you add 4 grams of NaHCO3 to the mash, you have 72ppm sodium. If you leave it out of the boil addition, the sodium effectively halves to 36ppm.
I can't think of a way that TH could facilitate that kind of flexibility without also making the spreadsheet obnoxiously complicated.
Good suggestions. I made both changes and re-uploaded. Give it a look to see if that's what you had in mind.There are two things that I've tweaked on my local copy and you may choose to implement or not. First. On the additions box, I put an indicator as to whether it makes RA go up or down. That helps me choose additions. I'm sure I'll eventually learn and not need it, but for now, it's nice.
The other thing is providing more complete output in the raw format page.