How to account for high alkalinity in my water

[Adirondack47]

(the first one "Van Buren Side" is mine)

I have begun to focus more on water composition with my brewing as I've had some efficiency and taste issues with my Hoppy beers. I've started to notice that regardless of the amount and combination the hop aroma is fading quicker and the complex aromas that come out of the carboy become muddled and disappear quickly.

After some extensive reading, I am convinced that my hard water composition is at least partly to blame and id like to adress it. I'm not looking for a perfect solution that involves extensive science and tailoring each and every recipe but more of a quick and easy approximate fix to make my IPA's and Pale Ales better than they are now with the addition of some salts and acid.

The two best beers that's Ive brewed (out of 6) were a saison in which I used a small amount of aciduated malt and a coffee stout; in both cases my grain bill was favorable to my water and it was evident in the final product. I don't get too crazy with styles but do plan to Have a PA or an IPA going 50-75% of the time that I brew so if like to get some input on getting a more favorable water profile for those styles.

A trusted brewing friend of mine that lives in the same town told me that I should be able to get something decent with a few items; lactic or phosphoric acid and some calcium chloride but was not clear on how much I needed or if that would be all I needed which brings me here.

I'm hoping that I can get some insight on how I can get closer to that 5.1-5.5 ph range with some basic brewing salts or acid that would be readily available at my LHBS. Any and all input is greatly appreciated!

 

[tgmartin000]

That's way high sodium and the chlorine is pretty high too. I'd ditch it and go 100% RO. With that much alkalinity you'll need a ton of acid.

 

[chickypad]

That's way high sodium and the chlorine is pretty high too. I'd ditch it and go 100% RO. With that much alkalinity you'll need a ton of acid.

+1. If you want a simple, quick fix without getting too much into water chemistry follow the water primer instructions (sticky in the brew science forum).

 

[Adirondack47]

I treat my brew water with campden so the chlorine or chloramine isn't an issue for me and I just see too much work with using strictly RO water for every PA or IPA recipe that I want to brew. Is there an easy fix formula for dilution with RO water that would bring my tap water closer to where I should be?

I guess I should also point out that after a phone call to my brewing buddy that the middle profile is actually what I have not the first one.

 

[chickypad]

I think tg meant to say the sodium and chloride are high - it's salty. Not talking about chlorine removal.

The second water profile is much better, but looks like you still have to do something with the alkalinity on pale beers. I'm not sure why you are saying using the RO is too much work, if anything it's the easiest way if you're not really wanting to learn about water. If you want to use yours and dilute it I would think you'd still have to plug it into a calculator or something to figure out your mineral and acid additions to get it right. At any rate, you might get some better advice in the brew science forum.

 

[jsprinceiii]

Hello
Baking soda and chalk should be used to lower your CaCO3, however, I would
highly suggest you have a water test done. I suggest Ward Labs. This will give
you an accurate baseline that can be applied to modify your profile, and
create/match other world profiles.

Also.. Would suggest reposting to the Brew Science forum, should get a better
audience and help there. ( https://www.homebrewtalk.com/f128/ )


Take Care.
--jp