Starting from Distilled

[pelletben]

I'm planing to brew Janet's Brown. I can't use my water due to the iron content, so I'm starting with Distilled. Tasty has posted his water profile (Ca 110, Mg 18, Na 17, SO4 350, Cl 50), does this sound right? The sulphate to chloride ratio is 5:1 and there's no HCO3.

 

[shutupjojo]

It's Randy Mosher's ideal pale ale water recipe. I confirmed that with Tasty on another forum a few years back . You have it right.
It's a good water recipe.

 

[helibrewer]

I don't know, that Sulfate is crazy high in my opinion.

 

[unionrdr]

Ok,I'm a PM noob atm & I used straight up disstilled water for my 1st partial mash kit. The PM Cascasde Pale ale kit from midwest. The malt flavor/aroma was light in the sneakers,just as my all extract ales are when green. But the hop aroma/flavor...OMG-fresh tasting like finished beer rather than green. My local distilled water seems pretty good so far,bottled 2 days. How would that compare to all this alchemy stuff?

 

[pelletben]

Shutupjojo - have you ever used this in a Brown?

 

[badbrew]

I want to know what you should add to the dist water to get those numbers.

 

[chumpsteak]

I think I'd drop the sulphate to 100 or 150. Guess it depends on how hoppy you want your brown ale to taste.

 

[pelletben]

See http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=14140&start=8#_thread for the additions

 

[boscobeans]

Not sure of the final analysis numbers but I use 1 teaspoonful of Calcium Chloride and 1 teaspoonful of gypsum for each 5 gallons of RO / DW in my brown ales.
It might not be the perfect solution but it works for me.

OMO
bosco

 

[grathan]

I had a nut brown from Long Hammer last night that tasted incredibly soft and sweet. I would just use a tsp. of calcium chloride per 6-7 gallons of water and not worry so much about that other stuff.

 

[shutupjojo]

Shutupjojo - have you ever used this in a Brown?

No, but for this beer I would . I use it in IPA's , Pale ales and any other
beer that I want the hops to shine.