Water Report from Elkhart, IN well

[ryanbmorgan]

I just got my report back from Ward Labs. I'm trying to get a good baseline treatment for my water, but I brew mostly IPAs. Use it as is? Should I dillute 50/50 and add in some Calcium Chloride?

I was using water from the grocery store and treating it with the information from the water primer, but I moved into a new place that doesn't have city water.

pH 8.0
Total Dissolved Solids (TDS) Est, ppm 336
Electrical Conductivity, mmho/cm 0.56
Cations / Anions, me/L 6.3 / 5.9
ppm
Sodium, Na 17
Potassium, K 3
Calcium, Ca 68
Magnesium, Mg 25
Total Hardness, CaCO3 274
Nitrate, NO3-N 5.9 (SAFE)
Sulfate, SO4-S 8
Chloride, Cl 28
Carbonate, CO3 6
Bicarbonate, HCO3 245
Total Alkalinity, CaCO3 211
Total Phosphorus, P 0.60
Total Iron, Fe < 0.01

 

[mabrungard]

That is not the 'prettiest' water. It can be made suitable for a hoppy pale ale, but it may need dilution for other styles. I would just add gypsum to create a decent brewing water for a pale ale. The rest of the ions are already quite high enough. Some acidification is probably required for that pale ale water.

There are a number of worrisome ion concentrations in this water. Most importantly is the high alkalinity. The magnesium is a bit high for most styles too. Finally, the nitrate level is not safe for infants with the level at 26 ppm when expressed as nitrate instead of 'as nitrogen'. I'd say that cutting the water by half with distilled or RO water will solve most problems excepting the alkalinity. The alkalinity will require further neutralization with acid to accommodate lighter colored styles.

This is not a confidence inspiring water report. The calculated TDS is 555 ppm, yet the report shows 336 ppm based on the Conductivity. In addition, the cations and anions don't balance very well (6.3 to 5.9).

If the house already has a water softener, I'd suggest that a purchase of a RO unit for the home would be a good investment. Feed the RO unit with softened water for longest membrane life.

 

[ryanbmorgan]

There's no softener at this point. We use RO/DI water from the grocery store for everything, including the baby's bottles. Would I be better off continuing to use that or do you think I should use some of the well water?

I also have a pH meter, so adding acid isn't a big deal. I just want the best water I can make or reasonably buy.

Thanks for the reply.

 

[mabrungard]

I think that using some of the well water in your brewing could save you time and money. Adding well water will be especially helpful when brewing with more acidic grists such as dark beers. Bru'n Water has the tools to help you figure out how much you might want to dilute your well water and how much acid you might need to achieve proper mash pH.

 

[ryanbmorgan]

I had already downloaded it, but I felt a little unsure. I think I understand it well enough now to make decent water. Thanks for your help.

Did you go to the Indy 500 this year? It sure was hot.

 

[mabrungard]

I'm a MotoGP guy. My time at the track is coming!