| |
Main
Date: 08 Aug 2006 12:32:01
From: John Bleichert
Subject: water profile results (rfc)
|
Hello All
Got my water profile back from Ward Labs. Looks better than I thought
it would. Palmer's excellent nomograph puts me at about 5.75 ph for
base grains, smack in the middle of the chart.
I was initially concerned about the sodium and chloride levels (48 and
78 ppm respectively) but according to Palmer, I think I'm ok at those
levels. Yes?
With the low sulfate and high bicarbonate levels, I think I'll adjust
my Ca to the left with gypsum. Think the high bicarbonate level is
something I should fuss with?
(all levels in ppm)
Sodium (Na) : 48
Potassium (K) : 2
Calcium (Ca) : 30
Magnesium (Mg) : 7
Hardness (CaCO3) : 104
Nitrate (NO3) : 2.4
Sulfate (SO4) : 5
Chloride (Cl) : 78
Bicarbonate (HC03): 66
Alkalinity (CaCO3): 54
Actually, it's not too bad, though the bicarbonate is high. I want to
make a bohemian style pilsner, but I'm less than interested in making
it with bottled water. I think I may try to lower my ph, though, with
that nomograph.
Thanks - JB
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
|
|
| |
Date: 08 Aug 2006 06:01:10
From: MarkMc
Subject: Re: water profile results (rfc)
|
Hi John
I'm certainly no water expert, but your alkalinity/carbonates are nice
and low. For dark styles like porter, you will probably have to
actually raise your carbonates with Calcium Carbonate in the mash
otherwise your mash pH will drop too low.
For Pale ales, it's pretty much perfect AFAIK. I don't know what's
required for a lager, but I'd imagine you'd want to lose a bit of
carbonate/alkalinity, but it probably isn't all that necessary.
I think, theoretically with your hardness being > alkalinity, you
should be able to remove (in reality not entirely) your carbonates by
boiling, precipitating and racking your brewing liquor. I personally
use carbonate reducing solution (CRS - aka AMS IIRC) - basically an
acid solution. There's a spreadsheet somewhere on the web to calculate
the additions for you if you like this idea of liquor treatment.
Regards,
Mark
John Bleichert wrote:
> Hello All
>
> Got my water profile back from Ward Labs. Looks better than I thought
> it would. Palmer's excellent nomograph puts me at about 5.75 ph for
> base grains, smack in the middle of the chart.
>
> I was initially concerned about the sodium and chloride levels (48 and
> 78 ppm respectively) but according to Palmer, I think I'm ok at those
> levels. Yes?
>
> With the low sulfate and high bicarbonate levels, I think I'll adjust
> my Ca to the left with gypsum. Think the high bicarbonate level is
> something I should fuss with?
>
> (all levels in ppm)
>
> Sodium (Na) : 48
> Potassium (K) : 2
> Calcium (Ca) : 30
> Magnesium (Mg) : 7
> Hardness (CaCO3) : 104
> Nitrate (NO3) : 2.4
> Sulfate (SO4) : 5
> Chloride (Cl) : 78
> Bicarbonate (HC03): 66
> Alkalinity (CaCO3): 54
>
> Actually, it's not too bad, though the bicarbonate is high. I want to
> make a bohemian style pilsner, but I'm less than interested in making
> it with bottled water. I think I may try to lower my ph, though, with
> that nomograph.
>
> Thanks - JB
>
>
> -----------------------------------------------
> John Bleichert syborg@earthlink.net
> The heat from below can burn your eyes out!!
|
|
