First post - water report

[CaptainOblivious]

Hi!, new all-grain brewer here. I've done a few extract kits and they've come out...potable. I just did my first BIAB all-grain brew, a Saison that I'm very excited about! Sadly, this happened before receiving my water report from Ward Lab. I'd love some advice!

The report:
pH: 7.3
Total Dissolved Solids: 48
Conductivity: .08
Cations/Anions: .8/.6

Na: 9
K: 1
Ca: 4
Mg: 2
Total Hardness: 18
Nitrite: .6
Sulfate: 2
Chloride: 4
Carbonate: <1
Bicarb: 23
Alkalinity: 19
P: <.01
Fe: .01

Seems pretty soft and pretty darn near RO to me...thoughts from the gurus?

I plugged these numbers into Bru'nwater, along with my Saison recipe:
11lb Belgian Pils
.5lb CaraVienne
1lb clear Candi (not sure how to account for this in Bru'nwater so left it out)

This showed mash pH of 5.7...not perfect but not too bad?? No fears, I'll drink it all regardless

Not sure which Bru'nwater profile would be best for a traditional saison, but if I choose Ardennes, it's easy to add .5gram/gal EACH of Epsom Salt and Chalk to get the minerals rightish...but then pH is high at 6. So I add lactic acid 1ml/gal (6.5 gallon BIAB mash, BTW) to bring pH back down to 5.5 but that completely neutralizes the bicarb...what to do, gurus??? RDWHAHB?

Thanks,
CptO.

 

[Yooper]

Hi!, new all-grain brewer here. I've done a few extract kits and they've come out...potable. I just did my first BIAB all-grain brew, a Saison that I'm very excited about! Sadly, this happened before receiving my water report from Ward Lab. I'd love some advice!

The report:
pH: 7.3
Total Dissolved Solids: 48
Conductivity: .08
Cations/Anions: .8/.6

Na: 9
K: 1
Ca: 4
Mg: 2
Total Hardness: 18
Nitrite: .6
Sulfate: 2
Chloride: 4
Carbonate: <1
Bicarb: 23
Alkalinity: 19
P: <.01
Fe: .01

Seems pretty soft and pretty darn near RO to me...thoughts from the gurus?

I plugged these numbers into Bru'nwater, along with my Saison recipe:
11lb Belgian Pils
.5lb CaraVienne
1lb clear Candi (not sure how to account for this in Bru'nwater so left it out)

This showed mash pH of 5.7...not perfect but not too bad?? No fears, I'll drink it all regardless

Not sure which Bru'nwater profile would be best for a traditional saison, but if I choose Ardennes, it's easy to add .5gram/gal EACH of Epsom Salt and Chalk to get the minerals rightish...but then pH is high at 6. So I add lactic acid 1ml/gal (6.5 gallon BIAB mash, BTW) to bring pH back down to 5.5 but that completely neutralizes the bicarb...what to do, gurus??? RDWHAHB?

Thanks,
CptO.

NO chalk! Not ever, ever, but especially if the mash pH is already too high.

You want to neutralize the bicarb, as that is the point of adding acid to the mash to lower the pH.

Instead of a "profile", shoot for a good mash pH and add flavor ions if needed to give the best flavor.

 

[CaptainOblivious]

Thanks for the comments Yooper. I've read lots of posts on the topic including the Bru'nwater knowledge and the Brewing Water Chem. Primer but it's tough to keep it all straight. After a review, it seems that matching mash pH is of primary importance, then making sure that the "flavor" ions are well-balanced for the style. Flavor ions being Ca, Mg, Na, Sulfite, and Chloride? It also seems that Mg and Na are less desirable than the others. It looks like modest additions of Gypsum and Calcium Chloride could get me better results for styles other than a Bohemian Lager?

Thanks for indulging the noob

 

[Yooper]

Thanks for the comments Yooper. I've read lots of posts on the topic including the Bru'nwater knowledge and the Brewing Water Chem. Primer but it's tough to keep it all straight. After a review, it seems that matching mash pH is of primary importance, then making sure that the "flavor" ions are well-balanced for the style. Flavor ions being Ca, Mg, Na, Sulfite, and Chloride? It also seems that Mg and Na are less desirable than the others. It looks like modest additions of Gypsum and Calcium Chloride could get me better results for styles other than a Bohemian Lager?

Thanks for indulging the noob

It helps to think of gypsum, calcium chloride, sodium chloride, etc, as "salts" (which they are). But I mean as seasoning, just like salt on your table. The salts won't make or break your beer, but they can enhance it just like using salt in your food.

Matching the primary flavor ions is of very little importance, actually. Calcium enhances yeast flocculation (not used for flavor), magnesium produces a sort of 'sour' flavor in large amounts and is to be avoided in high amounts, etc.

Chloride enhances the fullness of flavor, while sulfate enhances the perception of dryness.

Here is the bru'nwater water knowledge page (scroll down) which describes these items better than I ever could: https://sites.google.com/site/brunwater/water-knowledge

What is most important is to get your mash pH in range where the beer tasted best, and then add those salts if needed to produce the flavor you want.