Will changing water chemistry boost O.G.?

[wildwest450]

I just brewed my first beer using salts. I used chalk, calcium chloride and epsom salts. I brewed a AHS California Common, it's a session beer at 1.041. I adjusted batch size as I always do with their kits (80%+ eff), to 6 gallons.

This usually nails my numbers. Well I boiled down from 8.13 gallons to 6 and my O.G. was 1.049! Holy crap, that's never happened in my previous 30+ batches.

I had to boil up a gallon of water and ended up with a 7 gallon batch, it ended up being 1.042. Could the salts possibly cause this? It's the only thing I did different.

Here's what I used.

 

[Tonedef131]

Well they could cause the pH to be in the enzymes ideal range, which could cause an increase in efficiency.

 

[wildwest450]

Well they could cause the pH to be in the enzymes ideal range, which could cause an increase in efficiency.

This is also the first batch i used ph strips to check the mash. As near as I could tell it was between 4.6 and 5.0, probably a tad low.

 

[JoMarky]

Is that a web-based app you used to calculate your additions?

 

[wildwest450]

Is that a web-based app you used to calculate your additions?

http://www.huizingh.net/EZ-water-calculator.htm

 

[cactusgarrett]

Well they could cause the pH to be in the enzymes ideal range, which could cause an increase in efficiency.

I would go with a better or more reliable sacc rest (conversion), too.

 

[JKoravos]

This is also the first batch i used ph strips to check the mash. As near as I could tell it was between 4.6 and 5.0, probably a tad low.

pH strips suck. It's not likely that your pH was that low especially considering your water profile and the beer you were brewing.

 

[dfohio]

Also, the pH will be slightly off if you checked it at mash temps. Something like .2-.3 too low.