Hi all
Still working on water profiles and reaching out with a question. I found this profile for a hoppy pale ale:
Ca 140
Mg 18
Na 25
so4 300
cl 55
Caco3 110
Water report for Calgary Alberta in 2020, most recent I could find shows:
Ca 55
Mg 16.1
Na 8.5
So4 74
Cl 11.1
CaCo3 143
We are known for our hard water here and I only brew ales. Learning and reading lots on water and know I should try a calculator.
For brewing a double batch all grain can someone tell me how many grams of what additions I should go with???
I usually just add my CC and gypsum and lac acid in a ratio but am still guessing some depending on malt beers vs hoppy. I add camden tablets and measure ph with a meter.
Thanks for any direction.
Still working on water profiles and reaching out with a question. I found this profile for a hoppy pale ale:
Ca 140
Mg 18
Na 25
so4 300
cl 55
Caco3 110
Water report for Calgary Alberta in 2020, most recent I could find shows:
Ca 55
Mg 16.1
Na 8.5
So4 74
Cl 11.1
CaCo3 143
We are known for our hard water here and I only brew ales. Learning and reading lots on water and know I should try a calculator.
For brewing a double batch all grain can someone tell me how many grams of what additions I should go with???
I usually just add my CC and gypsum and lac acid in a ratio but am still guessing some depending on malt beers vs hoppy. I add camden tablets and measure ph with a meter.
Thanks for any direction.