Brewed a double ipa last night with distilled water, 2# BIAB, 7# extract safale 04. Just realized I added the full 1.5 oz vial of Wyeast Yeast Nutrient instead of 1/2 tsp. and added 2 tblsps of Burton Salts. What have I done to the brew?
For Burton Salts, some say to use 1 tsp per gallon, others 1/2 tsp per gallon. I'm over the hig side, but I think I'm ok there.
added 2 tblsps of Burton Salts. What have I done to the brew?
From http://www.brewerslair.com/index.php?p=brewhouse&d=water&id=&v=&term=1
Vital Statistics about Burton-on-Trent water profile:
Calcium (ppm):294
Sulfates (ppm): 800
Magnesium (ppm):24
Sodium (ppm):24
Chloride (ppm):36
Carbonates (ppm):200
I figure I added about 20 gms of salt.
This site http://morebeer.com/view_product/5955/102199/Burton_Water_Salts_-_2oz
says:
30g per 5 gallons will provide:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate
I think I'm ok with it? Am I wrong?
I went through the calculations and got the same thing. Even the numbers in Palmer's book represent an unbalanced solution: 20.1mEq/L cations and 23.0mEq/L anions. It is very interesting that they do not balance. Now, assume that the unbalanced anions dissociate with equivalent H+, by my calculations that would be a pH < 3, which is very low. I think one would reasonably say that pH is too low and further assume either (1) the analysis is totally bogus, or (2) the analysis is incomplete, i.e., there are undocumented cations, such as non-alkaline metal or ammonium, and possibly anions in the solution.ajdelange said:I'll also point out that the 'Vital Statistics about Burton-on-Trent water profile' do not represent any water that ever existed on the face of the earth (or anywhere in the universe) at reasonable pH. The numbers represent 17.7 mEq/L cations and 21.7 mEq/L anions. Cations and anions are balanced in any real water sample.
Therefore, so called Burton water profiles are flawed, not only because they are speculative, and we cannot know exactly what was Burton water, but also because more recent studies of "Burton water" have determined what an optimum "Burton water" profile should be, especially for an IPA.ajdelange said:Furthermore it is quite possible that you can make a better Piffelburger than they did because they were stuck with Pifferlburg water and you can have any water you want.
I think one would reasonably say that pH is too low and further assume either (1) the analysis is totally bogus, or (2) the analysis is incomplete, i.e., there are undocumented cations, such as non-alkaline metal or ammonium, and possibly anions in the solution.
One cannot speak of an optimum without saying what the optimality criterion is. Does optimality represent the beer you like best or the one your friend likes best or the one that wins BOS? The answer to that question will drive the mineral content of the water you decide to use. See the thread at https://www.homebrewtalk.com/f128/thoughts-ancient-famous-water-sources-350970/ for more on this philosophy.Therefore, so called Burton water profiles are flawed, not only because they are speculative, and we cannot know exactly what was Burton water, but also because more recent studies of "Burton water" have determined what an optimum "Burton water" profile should be, especially for an IPA.
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