DCBrewer
Active Member
I could use a little help clarifying some information from Palmer's How to Brew with respect to water. Based on my muni water report, my calcium averages around 30ppm, below the optimal brewing range stated by Palmer of 50-150ppm. My magnesium averages 10.1, which is right on the low end of Palmer's range of 10-30ppm. Alkalinity averages 81ppm. pH averages 7.4 S.U. (I should also note that the reported highs and lows creates a wide range but assume the averages for purposes of the question.) Using the nomographs in Chapter 15.3, it suggests my mash pH should be fine for the style I want to brew (base malt mash pH of around 5.7 and residual alkalinity of around minus10).
Two questions: Does it seem right that the reported pH is 7.4 and I don't need to do anything to adjust the pH to get to where I need to be? And if my estimated mash pH is where I need it to be, do I need to otherwise worry about the low calcium and magnesium? Palmer seems to suggest that I should worry about the low calcium level, though I can't tell if that's only if it otherwise affects my mash pH. Thanks
Two questions: Does it seem right that the reported pH is 7.4 and I don't need to do anything to adjust the pH to get to where I need to be? And if my estimated mash pH is where I need it to be, do I need to otherwise worry about the low calcium and magnesium? Palmer seems to suggest that I should worry about the low calcium level, though I can't tell if that's only if it otherwise affects my mash pH. Thanks