Trifecta and Distilled Water calculations

[Broothru]

For the last 6-8 months I've been incorporating the use of NaMeta (sodium metabisulfite) in the form of "Trifecta" in both mash water and at the end of boil (3 gr. total Trifecta addition) to reduce oxidation. The ratios of my trifecta blend are 0.49 NaMeta : 0.49 gr. ascorbic acid : 0.81 gr. Brewtan B, so 3 gr. should result in 18 ppm NaMeta if my calculations are accurate (a big "if"). I never gave much thought to the additional sodium and SO4 resulting in the water chemistry of my brewing water, assuming that any addition would have minimal effect on the profile of the water. That's probably true for pale ales and IPAs, but my focus has always been on lagers and more recently light beers. I'm working on a recipe for a Czech Pilsener using distilled water as the base, adding only very small amounts of CaCl, MgSO4, CaCO3 and NaCl to mimic the extremely soft Bohemian water profile. The amounts of these salts is so small that I have concerns that not accounting for the Na and the bisulfite in the Trifecta will affect the final sodium and sulfate ions sufficiently to alter the taste of the finished beer. As the saying goes, the flaws have nowhere to hide in a beer this light.

So, is this a concern worth worrying about? If so, how can I account for the additions of NaMeta into the brewing water spreadsheet? Specifically how many grams of Na and sulfate are being added to my water per gram of Trifecta (1:1:2 ratio) so I can accurately determine my ppm of those ions? I understand the concept but I'm hung up on the mechanics of the calculation.

 

[rburrelli]

Probably better posted in the low oxygen brewing forum.