First time playing with water.

[maxx189]

Hi guys,

It is the first time that I try to balance my water profile and I did so by using the Brun Water spreadsheet.

I will be brewing a Saison and this is why I chose the Yellow balanced profile.
I just want to make sure that what I did is OK.

For the additions I have:

Gypsum 0.35g/gal
Calcium Chloride .20g/gal

Lactic Acid 4.1 ML

Final profile in ppm

Calcium 71
Magnesium 8
Sodium 15
sulfate 75
Chloride 61
Bicarbonate 0

Grain bill:

Pale Malt 8.8LB
Acidulated Weyermann 0.2LB
Caramel 40L 0.3LB

Cheers!

 

[ajdelange]

Just eyeballing it it looks as if the lactic acid and the sauermalz may be too much but that will depend on the pale malt used. Were it Muntons MO we might expect the pH to come in at about 5.42 but if using a more acidic base malt such as Crisps MO we would expect to be lower at something like 5.28 - a bit low. Of course you know what you are shooting for.

 

[maxx189]

It's actually a combination of 2 pale malts from Quebec.

First is floor malted pale malt 1.4SRM.
Second is 2-row pale malt 2.9SRm.

Can't tell how they will affect the PH though...

 

[Silver_Is_Money]

You will most likely be better served by adding either the lactic acid or the acidulted malt, but not both.

https://mashmadeeasy.yolasite.com/

 

[maxx189]

Will the acidulated malt counter the bicarbonate ? 110PPm in my tap water.

 

[Silver_Is_Money]

I didn't notice that. Try my program and see. You may well need all of it.

https://mashmadeeasy.yolasite.com/

 

[maxx189]

If I use acidulated malt, will it balance the bicarbonate like lactic acid ?

 

[Silver_Is_Money]

If I use acidulated malt, will it balance the bicarbonate like lactic acid ?

Yes! Acidulated malt is malt that has been sprayed with lactic acid. Roughly at 3% by weight.

https://mashmadeeasy.yolasite.com/

 

[ajdelange]

Will the acidulated malt counter the bicarbonate ? 110PPm in my tap water.

Didn't see the bicarbonate. That changes what I posted earlier. Assuming pH < 8 or so 110 bicarbonate implies alkalinity of approximately 110/61 = 1.8 mEq/L. You will want the extra acid to neutralize that bicarbonate. With the amounts of acid and sauermalz you specified you could expect a mash pH of 5.51 with an alkaline malt like the Muntons MO and 5.38 with a more acidic base malt like Crisps MO or 5.39 with Rahr pale ale malt.

Didn't know they did malt in QC though I live here half the year.