Franklin, MA Tap Water

[LJvermonster]

Hi All,
Not sure what I'll gain by this but figured I'd post it. I got my 2013 Water Report from my town. I've always felt the water is decent enough but wondered what or how I should modify it. I brew mainly IPAs and double IPAs. Below are all results

1, 1, 1-Trichorethane 0.1 ppb
1,4-Dioxane 0.01 ppb
Aeromonas13 2 CFU/100 ml
Alkalinity 72 ppm
Bromodichloromethane 0.07 ppb
Calcium 18.89 ppm
Chlorate 47 ppb
Chlorodibromomethane 0.14 ppb
Chloroform 0.05 ppb
Chromium (total) 0.16 ppb
Chromium-6 0.19 ppb
Cobalt 0.09 ppb
Hardness 63 ppm
Magnesium 4 ppm
Potassium 39 ppm
Radon 633 pCi/L
Sodium 56 ppm
Strontium 124 ppb
Vanadium 0.02 ppb

Thanks in advance for any suggestions you can give!

 

[LJvermonster]

Side note; is this the section to post this in or should I post it somewhere else?

 

[carvetop]

Your calcium, magnesium, alkalinity and hardness numbers are very similar to mine in northern VT (Lake Champlain deep source water). Easy to work with for IPAs. Get Bru'n Water and play around with it. Calcium sulfate and calcium chloride additions usually get my mash pH were I want it as well as adding the flavor ions that are helpful in IPAs. Acidify sparge water with lactic or phosphoric acid to deal with the alkalinity. Keep it simple.

 

[BlueHouseBrewhaus]

Read the chemistry primer sticky in this section. It gives the basics of water chemistry. It actually gets a lot deeper then the basics but you won't need all that to start.