Water additions for a foreign export stout

[klamz]

Hello!


Please leave your opinions and/or suggestions on this.


Consider the following:



Calcium: 19ppm
Magnesium: 3ppm
Sodium: 2ppm
Chloride: 6ppm
Sulfate: 1ppm

Ph7

I'm brewing a Foreign export
3.5 gallon batch at 39 SRM

According to EZ calc 3.0:

Mash-in At 1qt:1gal 2.4gallons total

Mash salt additions: 1gram of Gypsum
2grams of Calcium Chloride
Sparge additions: 1.7grams of gypsum
3.3grams of Calcium Chloride
Result:

Calcium: 104ppm
Magnesium: 3ppm (too low?)
Sodium: 2ppm
Chloride: 112ppm
Sulfate: 62ppm

Ph 5.6 (too high?)


This will be my first time brewing a stout with my carbon filtered water so i would like to know everyones opinion on my results after adding the above brewing salts.

Is the PH too high? should i add some acid malt or more salts. If I add more salts will I be going overboard?

I'm looking for an overall malty flavor from this beer. Is this a good starting point? i certainly did not want to brew a stout with my original mineral content as i am afraid of a higher PH and a very dull brew.

Thanks!

 

[klamz]

.

 

[klamz]

Hello!


Please leave your opinions and/or suggestions on this.


Consider the following:



Calcium: 19ppm
Magnesium: 3ppm
Sodium: 2ppm
Chloride: 6ppm
Sulfate: 1ppm

Ph7

I'm brewing a Foreign export
3.5 gallon batch at 39 SRM

According to EZ calc 3.0:

Mash-in At 1qt:1gal 2.4gallons total

Mash salt additions: 1gram of Gypsum
2grams of Calcium Chloride
Sparge additions: 1.7grams of gypsum
3.3grams of Calcium Chloride
Result:

Calcium: 104ppm
Magnesium: 3ppm (too low?)
Sodium: 2ppm
Chloride: 112ppm
Sulfate: 62ppm

Ph 5.6 (too high?)


This will be my first time brewing a stout with my carbon filtered water so i would like to know everyones opinion on my results after adding the above brewing salts.

Is the PH too high? should i add some acid malt or more salts. If I add more salts will I be going overboard?

I'm looking for an overall malty flavor from this beer. Is this a good starting point? i certainly did not want to brew a stout with my original mineral content as i am afraid of a higher PH and a very dull brew.

Thanks!

 

[Yooper]

The low magnesium is fine- malt has plenty of magnesium.

I'd be inclined to use the least additions possible, and consider leaving out the sparge additions. 5.6 (at room temperature) is ok, but you can add some acid malt if you need to. Or have some lactic acid handy and if the pH is too high when you check it during the mash, you can adjust it.

 

[klamz]

The low magnesium is fine- malt has plenty of magnesium.

I'd be inclined to use the least additions possible, and consider leaving out the sparge additions. 5.6 (at room temperature) is ok, but you can add some acid malt if you need to. Or have some lactic acid handy and if the pH is too high when you check it during the mash, you can adjust it.

Thanks again Yooper! but could you please elaborate on why I shouldnt add to the sparge? should I add it to the boil instead or not at all?

 

[Yooper]

Thanks again Yooper! but could you please elaborate on why I shouldnt add to the sparge? should I add it to the boil instead or not at all?

Normally the "sparge" additions aren't added to the sparge water, but instead to the boil kettle for flavor reasons.

I'm a big believer in "less is more". Add your salts to fix your mash pH, but don't overdo and don't add stuff to the kettle without knowing the effect it will have. That's just my philosophy. I really am a KISS type of person.

 

[944play]

Thanks again Yooper! but could you please elaborate on why I shouldnt add to the sparge? should I add it to the boil instead or not at all?

As I understand it, the calcium reacts with the phosphorus in the malt to reduce the mash pH. Adding RO or other low-mineral-content water when you sparge should not shove much against the buffering of the mash complex.