Water Chemistry report

[Darthbrewder]

So I’ve been brewing beer, wine, mead, cider, makgeolli for a few years now. I have brewed mostly extract beers with specialty grains and some small batches of all grain experiments. I have yet to brew a large(5 gallon) batch, all grain. Recently a buddy of mine wanted me to try to make a Belgian golden strong. I decided this would be a great opportunity to try all grain.

While looking at my water report I noticed there seems to be two different places for residual alkalinity. Can anyone here help shed some light on this report for me? I really want to get the water profile close to right as I can, but I don’t know which numbers to use for my RA.
Here is the report

 

[Boomer]

I can't help you at all. But, I spend quite a bit of time in Asia and the thought never occurred to me to make my own Makgeolli. Do you have a recipe you'd be willing to share?

 

[bitteritdown]

Residual Alkalinity is a measure of the amount of alkalinity beyond that which is neutralized by calcium and magnesium in the mash.

Ca = 1.9 mg/l * 0.05 = 0.095 meq/l
Mg = 0.3 mg/l * 0.0833 = 0.025 meq/l

3.5 meq/l of Ca neutralizes 1 meq/l of alkalinity as CaCO3
7 meq/l of Mg neutralizes 1 meq/l of alkalinity as CaCO3

Residual Alkalinity = 119.5 mg/l - ((0.095 / 3.5) * 20) - ((0.025 / 7) * 12)
Residual Alkalinity = 119.5 mg/l - 0.543 mg/l - 0.043 mg/l

Residual Alkalinity = 118.914 mg/l

You would therefore need to neutralize up to 118.914 mg/l of alkalinity (unless you add more calcium and magnesium to your water).

Alkalinity (T) on your report references Total Alkalinity (Bicarbonate, Carbonate and Hydroxide) which is measured as a titration to 4.3 using sulfuric acid.

Alkalinity (P) on your report references "Phenolphthalein" Alkalinity which is measure as a titration to 8.3 using sulfuric acid. Phenolphthalein changes from red to colorless at pH 8.3.

You want to use the Total Alkalinity - "Alkalinity (T)" and if using a spreadsheet it should be able to break it down into Bicarbonate, Carbonate and Hydroxide.

 

[Darthbrewder]

Awesome! So definitely the 119.5 value instead of the 5.1. I was kind of hoping it would be the lower number*shrugs* oh well. At least now I know what numbers to use. Thanks!

 

[Darthbrewder]

Now, since the buffering power of my water is relatively high, would I need to dilute my water with some distilled water? Or do you think that with the addition of some salts I.e. calcium chloride and maybe some acid after dough in, will be enough to bring the ph within the optimal range?

 

[bitteritdown]

Now, since the buffering power of my water is relatively high, would I need to dilute my water with some distilled water? Or do you think that with the addition of some salts I.e. calcium chloride and maybe some acid after dough in, will be enough to bring the ph within the optimal range?

That is modest alkalinity... adding calcium salts (calcium chloride and calcium sulfate) along with an acid should be enough.

Example: 50 ppm Ca + 1 tsp 88% lactic acid should bring 8 gallons of that water to around 5.4 pH with ~10 ppm of alkalinity as CaCO3 remaining. Of course you may choose a different acid like phosphoric, citric, etc...

Try using a water spreadsheet like EZWater, BrunWater or MashMadeEasy to guesstimate the mash pH and salt levels, unless you're comfortable with water calculations.

 

[Darthbrewder]

I can't help you at all. But, I spend quite a bit of time in Asia and the thought never occurred to me to make my own Makgeolli. Do you have a recipe you'd be willing to share?

I usually do a 1 gallon-ish batch of makgeolli.
An old 1 gallon pickle jar, 1 gallon paint strainer bag. Steam 3 cups of rice, washed/rinsed until water runs clear. Cool to room temp, add ~ 1/2-1 cup crushed nuruk. I find that a magic bullet or coffee crusher works perfect for this.
About a tablespoon of bread yeast, or whatever kind of yeast you like. Bread yeast is easy to come by and I find it yields a better product than wine yeast. Although I have yet to try beer yeast. Spread the yeast and nuruk through the rice using your hands. Drop your paint strainer bag into the jar, fill it with your inoculated rice. Make sure the bag opening is around the edges of the jar so it does not fall in. Fill with clean cool water, till just over the rice or even with the top of it. A piece of cloth or a paper towel folded over the top and lightly cap the jar with the jar lid. I just lightly push it over the paper towel. Stir twice daily, once in the morning, once in the evening, for about a week with a sanitized spoon. Once fermentation subsides, it will start to clear, slightly. use a large bowl to strain the rice into.
It will be a pain to get the rice out of the jar, and you will make a mess. Squeeze the crap out of the bag until you get most of the liquids out. Then bottle it up. I use old plastic coke bottles and prime with a little sugar to carb. Keep it at room temp for about a week. Check every other day to make sure the bottles won’t explode. After carbing, put them in the fridge. Enjoy.

 

[Boomer]

Killer! Are you just using plain white rice?

 

[Darthbrewder]

Usually jasmine rice.

 

[Darthbrewder]

Also keep it in at room temp, in the dark. No sunlight, warmer temps will make it more tart.

 

[Boomer]

Also keep it in at room temp, in the dark. No sunlight, warmer temps will make it more tart.

Awesome. I’m gonna try some soon. Thanks!