help with hazy water adjustment

[fluketamer]

my water is soft but water additions are hard.

my water :

alkalinity( as CaCO3) = 22
Cl = 15
SO4 = 6
Ca = 7
Mg = 1.8
Na = 13

everywhere i look its says i want a 2 to 1 Cl to SO4 ratio. and most recipes i see around 200 to 100 ppm .

i have CaCl and gypsum i can get canning salt and epsom if needed.

how much salts should i add for 5.5 gallon batch i tried brewfather and brewers friend and am very confused.

thanks any help is appreciated

 

[Deadalus]

I use Beersmith so I can't advise on the program. You'll need a small scale if you don't have one, down to 0.01 grams. All the salts you mentioned plus baking soda. I find plain salt (non-iodized) is easier to store since it comes in the same cylinders the regular salt does. The boxed canning salt doesn't close well and is far more than you will need unless you can or ferment foods. The epsom salt available at the grocery may have scents in it and even if no, I am not sure it is food grade so I try to order that from a brewing shop.

 

[hottpeper13]

Buy the epsom salt that has instructions for using as a laxative, it will be clean. I use the tables in the Water book to get the ppm's I need. all the salts are broken down to the ppm's per gal, so a little math gets me where I need to be. There is also a table on the additions for each style. You don't need a program.