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Water report !!!

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matc

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I finally bit the bullet and got my water tested by ward labs. As expected, my water is super soft. I'm only brewing british beer and so far, I'm not getting that maltiness and bitterness I'm looking for.

Could my water be the problem ? I plan on using gympsum and calcium chloride for the next brew with a water software to see a difference.


pH 7,4
Tds 49
Cations/anions 0,7/0,6

Na 5
K < 1
Ca 8
Mg 1
Total hardness CaCO3 24
Sulfate 4
Cl 5
Carbonate < 1
Bicarbonate 13
Total alkalinity 10
 
That is RO quality water. You are fortunate.

Yes, I've tasted beers made with similar water with no mineral additions. They were well-made, but they were bland. As a starter, I suggest you review the recommendations that are provided in the Water Primer that is stickied in the Brewing Science section. If you want to get more technical, visit the Bru'n Water site and read the Water Knowledge section.
 
Martin, I spent the last hour playing with your software. Using my classic 5 gallons ESB recipe, I plan to add 0.1g/L of gypsum and 0.2g/L of CaCl2.

However, the estimated mash pH is 5,1 and suggest adding more alkalinity.
If I add 0.1g/L of baking soda, it says to add 1g of baking soda to the mash water. Is that too much ?

If I add this 1g of baking soda to the mash water, my mash water pH goes to 5.3
 
That result is typical in low alkalinity water. By adding hardness minerals to the water, its RA is reduced and the mash pH is driven lower. Some alkalinity could be required in that case. A lower than desirable mash pH will reduce the hop expression and bittering, so its a good idea to get that correct.

1g of baking soda is a teeny amount in 5 gallons of beer. It will not adversely affect the beer and it will do its job of moderating the pH. The sodium content will not be driven too high since you won't be adding baking soda to the mash
 
All right so i'll try that before buying a pH meter, kinda pricey for my budget right now ! Thanks for your help !
 

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