I’m preparing for my first All grain batch, but I’m not sure how concerned I need to be about the water. First a bit of background
This is technically my second all train attempt. Let me explain:
I’ve been brewing full boil (5 gal), extract + specialty grain for many years. A few years back I tried to do a BIAB that went disastrously wrong. Not exactly sure why, but my temp control was way off so I suspect that was the main cause. But it could have been the water, I cant be sure. The experience and undrinkable beer put me off the all grain path and I went back to extract.
Now I’ve decided to try All grain again. This time I decided to buy a cooler mash tun with bazooka screen. I’m planning a simple batch sparge to start with. I’ve got a pretty good handle on most of the process, but I’m not sure how concerned I need to be with my water chemistry.
I’ve gotten my city water report, and according to the “EZ Water Calculator Spreadsheet 3.0” without any adjustments I get the following ‘out of range’ values for Mash + Sparge water profile:
Estimated pH = 5.64 (idea 5.4-5.6)
Ca ppm = 35 (ideal 50-150)
Mg ppm = 9 (ideal 10-30)
SO4 ppm = 26 (ideal 50-350)
I can correct that with the following additions: 2g of Gypsum, 1g of Epsom Salt, 1ml of Lactic Acid. I then get:
pH = 5.52, Ca = 50, Mg = 12, SO4=79
Given such small amounts of addition, and the fact that I was “close” to the ideal ranges in the first place, I’m tempted to not add anything (because i'd rather not order and pay for shipping if i can help it).
On the other had, I don’t want to mess up my first AG batch all because of 3 lousy grams of salts!
I guess my question is: how much does it matter if my waters off a bit?
I'm not shooting for the perfect prize wining beer (yet), just trying not to F it up!
Thanks
This is technically my second all train attempt. Let me explain:
I’ve been brewing full boil (5 gal), extract + specialty grain for many years. A few years back I tried to do a BIAB that went disastrously wrong. Not exactly sure why, but my temp control was way off so I suspect that was the main cause. But it could have been the water, I cant be sure. The experience and undrinkable beer put me off the all grain path and I went back to extract.
Now I’ve decided to try All grain again. This time I decided to buy a cooler mash tun with bazooka screen. I’m planning a simple batch sparge to start with. I’ve got a pretty good handle on most of the process, but I’m not sure how concerned I need to be with my water chemistry.
I’ve gotten my city water report, and according to the “EZ Water Calculator Spreadsheet 3.0” without any adjustments I get the following ‘out of range’ values for Mash + Sparge water profile:
Estimated pH = 5.64 (idea 5.4-5.6)
Ca ppm = 35 (ideal 50-150)
Mg ppm = 9 (ideal 10-30)
SO4 ppm = 26 (ideal 50-350)
I can correct that with the following additions: 2g of Gypsum, 1g of Epsom Salt, 1ml of Lactic Acid. I then get:
pH = 5.52, Ca = 50, Mg = 12, SO4=79
Given such small amounts of addition, and the fact that I was “close” to the ideal ranges in the first place, I’m tempted to not add anything (because i'd rather not order and pay for shipping if i can help it).
On the other had, I don’t want to mess up my first AG batch all because of 3 lousy grams of salts!
I guess my question is: how much does it matter if my waters off a bit?
I'm not shooting for the perfect prize wining beer (yet), just trying not to F it up!
Thanks