RODI Water Makeup for IPA

[scallopking]

I need some help please. So I want to start making beer from RODI and build the profile from scratch. I have a large RODI machine and that end is all ready. Since I only brew IPA I wonder if there is a standard makeup to use? I'm having a hard time finding it so far the amount of calcium and such. Any help is much appreciated. Thank you.

 

[scallopking]

And I wonder can I use RO water untreated for sparge water? Or does it need to be treated too? Is there a good sparge PH? Thanks.

 

[scallopking]

Is this a good starting point? I think I need bru n water? How are all these measured?

Calcium - 125
Mg - 10
Sodium - 25
Cl - 60
Sulf - 300

As you can see really new to this. Brewing for a while now but just getting into my own water now. Thanks.

 

[griffi]

First try to read the water chemistry primer on this site. I, like many here, use brunwater. I am by no means an expert but I will say that paying attention to water chemistry has vastly improved my beers. I use RO water and purchased a small scale to measure down to .xx grams. Buy yourself some gypsum, CaCl, epsom salt, and lactic acid and you should be able to get your water profile close to where you want it. Brun water will tell you how much of the chemical to add to mash and sparge water and it will tell you what your mash ph will probably be. Go to the brunwater site and download the free version. If you like it donate to his site and get an upgraded version.

 

[Syke]

Pretty close to Tasty's water profile. Should be great.

http://www.thebrewingnetwork.com/fo...&sid=cf886c775a084e4c7cbbeed59326ed75#p186772

He does: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

 

[scallopking]

First try to read the water chemistry primer on this site. I, like many here, use brunwater. I am by no means an expert but I will say that paying attention to water chemistry has vastly improved my beers. I use RO water and purchased a small scale to measure down to .xx grams. Buy yourself some gypsum, CaCl, epsom salt, and lactic acid and you should be able to get your water profile close to where you want it. Brun water will tell you how much of the chemical to add to mash and sparge water and it will tell you what your mash ph will probably be. Go to the brunwater site and download the free version. If you like it donate to his site and get an upgraded version.

Thank you, this is good info. Really helpful.

 

[scallopking]

Pretty close to Tasty's water profile. Should be great.

http://www.thebrewingnetwork.com/fo...&sid=cf886c775a084e4c7cbbeed59326ed75#p186772

Nice. I appreciate the feedback.