Russian Impy Stout Water Profile

[mikefromcu]

Dublin?

Hey water dudes, (orig posted in wrong section, sorry)
I am brewing an Impy Stout this week ~ 55 SRM (on Sat, likely) and want to dial my water in. Using EZ Water spreadsheet, here's what I've got/come up with:

Starting Water (ppm):
Ca: 63.3
Mg: 23
Na: 93.5
Cl: 107
SO4: 202
HCO3: 135.4

Mash / Sparge Vol (gal): 43.5 / 30
Dilution Rate: 0%

RA (mash only): 52 (9 to 14 SRM)
Cl to SO4 (total water): 0.53 (Bitter)

Then, with my adjustments:
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 22 / 15
CaSO4: 0 / 0
CaCl2: 20 / 13
MgSO4: 0 / 0
NaHCO3: 25 / 17
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 150 / 150
Mg: 23 / 23
Na: 135 / 135
Cl: 166 / 166
SO4: 202 / 202
CaCO3: 267 / 267

RA (mash only): 146 (17 to 22 SRM)
Cl to SO4 (total water): 0.82 (Balanced)

I can't figure out how to raise more RA into this water without jacking up Na or some of the other levels. Not sure if 0.82 is a high enough ratio either. Any one who can help please do! Thanks.

 

[brybarrett]

this thread might help out:

https://www.homebrewtalk.com/f36/water-profile-russian-imperial-stout-138029/

 

[mikefromcu]

I did read that thread. I get it, but I'm trying to work specifically with my water to see if any waterganza experts have any tips for better chemistry adjustments.
Thanks!

 

[remilard]

Do you own a pH meter?

If so, try a small test mash with the same grist and liquid grain ratio you will use for the actual mash with your starting water (RA = 55). I'll bet you a pound of chalk your pH is above 5.2.

 

[jeffmeh]

Are you really mashing with 43.5 gallons and sparging with 30 gallons, or are those quarts?

 

[bartyen82]

I think you ought to try diluting your original water.

Using the spreadsheet with a 50% dilution, your original water profile, and mash and sparge water volumes of 43.5 and 30 gal, I calculate that an addition of:

Chalk: 24.69
Gypsum: 7.73
CaCl2: 37.53
Epsom: 23.00
BakingSoda: 61.11

(all values in grams) will give you a water profile of:

[165 25 149 164 182] (Ca Mg Na Cl SO4),

which is your end profile from above with a +/-10% tolerance. It'll give an RA of 283, an SRM range of 28-33, and a Cl:SO4 ratio of 0.90.

Our values might be slightly different because I've adjusted the ppm addition that each salt contribution gives in my spreadsheet. Are you trying to emulate a particular end water profile? You mentioned Dublin, but I wasn't sure that's what you were working toward.

 

[mikefromcu]

Yes, those are in gallons, not quarts. This is a 1.6bbl brewhouse I built.

I would dilute if I could, however, I source all my hot water from a tankless HW heater and I don't direct fire my mash tun. Thanks though!