Stauffbier
Well-Known Member
I'm trying to learn how to understand the roll water plays in brewing. I got my local water report, and it just looks like French to me. Can someone help me understand the whole "water thing" a little more?! I love brewing stouts and porters, but the flavor never seems right. I'm sure it has something to do with water chemistry. Can you please give me some insight as to what I need to do with my water for both stouts (or dark beer in general) and lighter beers considering my water report? Here it is;
Phenol Alkalinity as CaCO3 <1.0
Total Alkalinity as CaCO3 115
Total Hardness as CaCO3 149
Chlorides as Cl 177
Sulfates as SO4 71
Fluorides as F 0.87
Silica as SiO2 32
Nitrates as NO3 1.96
Nitrites as NO2 <0.05
Phosphates as PO4 <0.05
Calcium as Ca 43
Magnesium as Mg 11.3
Sodium as Na 105
Potassium as K 7.3
Iron as Fe <0.020
Manganese as Mn <0.010
pH 7.7
Phenol Alkalinity as CaCO3 <1.0
Total Alkalinity as CaCO3 115
Total Hardness as CaCO3 149
Chlorides as Cl 177
Sulfates as SO4 71
Fluorides as F 0.87
Silica as SiO2 32
Nitrates as NO3 1.96
Nitrites as NO2 <0.05
Phosphates as PO4 <0.05
Calcium as Ca 43
Magnesium as Mg 11.3
Sodium as Na 105
Potassium as K 7.3
Iron as Fe <0.020
Manganese as Mn <0.010
pH 7.7