They sent me their municipal water quality report, and said they use a 3:1 grist to liquor ratio then dehydrate to 80% solids. She also said the final sodium per 100g of product was 83.1, but they don't have that info for any other ions.

With a little help from the internet and a little math, I think I have calculated the amount of ions in this stuff at a mixture of one pound of DME to 1 gallon of water (using 2 completely independent methods described below). Obviously the Sg goes up by 1.044 per their own literature.

The results are:

Method #1: scaling from sodium

Sodium 99.2 ppm

Magnesium 13.6 ppm

Chloride 18.0 ppm

Sulfate 40.9 ppm

alkalinity as CaCO3 229.4 ppm

Hardness 93 ppm

Calcium 14.9

Method #2: Scaling from SG

Sodium 78.0 ppm

Magnesium 10.7 ppm

Chloride 14.1 ppm

Sulfate 32.2 ppm

alkalinity as CaCO3 180.4 ppm

Hardness 73.1 ppm

Calcium 11.7

I reached these results in a few ways. Method 1 was to back calculate from their final sodium to the original sodium. 83.1 mg in 100g=377.3mg in 1 lb. Divide this by 3.78 liters per gallon to get the final concentration (99.8 mg/l). This makes a 62% dilution from the original water profile.

Method 2 uses theoretical maximum efficiency of 80% (that is 80% of total grain weight is converted to sugar, and would be the equivalent of 100% efficiency based on homebrew calculations). A brief search of the web shows that a maximum of approximately 80% of the grain is starch and theoretically convertible. At 3 lbs water (0.36 gallons) per 1 lb grain at 80% efficiency, this should give a specific gravity of 1.081 (per beersmith). Diluting this down to 1.044 (one pound of DME per gallon of water) gives a dilution factor of 54%. Multiplying this by the original concentration of the ions gives the method 2 numbers.

I don't honestly know which is more accurate. Some sodium may be taken up by the grain husks at high temp or something that could throw method 1 calculations off, and they may only get a 78% efficiency, or an 82% efficiency in their mash procedures, which would throw method 2 off. But I am happy to see that the two different methods are not too far off, and it is enough at least to get a ballpark figure of the ions in the water based on how much malt you put in per gallon.

Klaus

Klaus