[title edit: smoked PORTER]
I've been using the EZ water calculator spread sheet and have had some good success adjusting my water slightly - mainly adding some gypsum to up the hop crispness, occasionally adding some chalk or baking soda for darker beers. I'm about to make a smoked porter and I came across this post by Michael Tonsmiere (aka Oldsock here on HBT; aka The Mad Fermentationist) on his blog - http://www.themadfermentationist.com/2008/09/alderwood-smoked-imperial-porter.html
Looking down in the notes of his brewday, I noticed he gives his water profile and "salt" additions, which are more than I have ever done. However, when I looked at my water profile I realized that I could do something similar and the numbers look good. I guess I am just looking for reassurance that I can trust the numbers against my fear of adding too many things and messing the brew up.
Here's my water profile before any adjustments:
Ca: 43 ppm
Mg: 3.2 ppm
Na: 20 ppm
Cl: 44 ppm
SO4: 16 ppm
CaCO3: 79 ppm
To collect 5 gallons of liquid (yes, it is a small batch), I will be using 3.5 gallons of mash water and 2.5 gallons of sparge water. If I add 2g of chalk, 2g of gypsum, 3g of baking soda, and 1g NaCl, all to the mash (nothing to the sparge water) my water profile ends up at:
Ca: 110 ppm
Mg: 3.2 ppm
Na: 86 ppm
Cl: 111 ppm
SO4: 65 ppm
CaCO3: 228 ppm
residual alkalinity of 219 [good for SRM 23-28]
my recipe uses about 8% dark malts (6.5% Chocolate Wheat and 1.5% Black patent) for an anticipated color of 31.7 SRM.
Like I said, the numbers seem to work. I've just never added this much to my mash before. Anyone see any reason NOT to make these adjustments? Am I just being overly nervous?
I've been using the EZ water calculator spread sheet and have had some good success adjusting my water slightly - mainly adding some gypsum to up the hop crispness, occasionally adding some chalk or baking soda for darker beers. I'm about to make a smoked porter and I came across this post by Michael Tonsmiere (aka Oldsock here on HBT; aka The Mad Fermentationist) on his blog - http://www.themadfermentationist.com/2008/09/alderwood-smoked-imperial-porter.html
Looking down in the notes of his brewday, I noticed he gives his water profile and "salt" additions, which are more than I have ever done. However, when I looked at my water profile I realized that I could do something similar and the numbers look good. I guess I am just looking for reassurance that I can trust the numbers against my fear of adding too many things and messing the brew up.
Here's my water profile before any adjustments:
Ca: 43 ppm
Mg: 3.2 ppm
Na: 20 ppm
Cl: 44 ppm
SO4: 16 ppm
CaCO3: 79 ppm
To collect 5 gallons of liquid (yes, it is a small batch), I will be using 3.5 gallons of mash water and 2.5 gallons of sparge water. If I add 2g of chalk, 2g of gypsum, 3g of baking soda, and 1g NaCl, all to the mash (nothing to the sparge water) my water profile ends up at:
Ca: 110 ppm
Mg: 3.2 ppm
Na: 86 ppm
Cl: 111 ppm
SO4: 65 ppm
CaCO3: 228 ppm
residual alkalinity of 219 [good for SRM 23-28]
my recipe uses about 8% dark malts (6.5% Chocolate Wheat and 1.5% Black patent) for an anticipated color of 31.7 SRM.
Like I said, the numbers seem to work. I've just never added this much to my mash before. Anyone see any reason NOT to make these adjustments? Am I just being overly nervous?