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It may be 62ppm. I’m guessing 48ppm as an average based on the website data from my water board. I asked Murphy’s about sodium and they said they don’t report it for these. If I wanted to know my sodium it’d be another test and cost me more!

Hopsteep is going to have a go at dialling in my report to Bru’n Water. I must be putting something in wrong.

@strange-steve So this report from Murphy’s is wrong? should I complain to Murphy’s?

So alkalinity not really important for colour? Just dial in your PH with salts and acid if needed then let the mash and yeast to the rest?

If it is Mash Made Easy spreadsheet, it is superb. But I still can see where I put a target alkalinity.

I’ve tried this with half a dozen downloaded excel spreadsheets and they all give me different results, doses and additions Even using Bru’n Water it gives me strange readings and says my report is ‘unbalanced’. I need someone to who knows that they’re doing to correct what I’m inputting.

@Argentum so based on my report, what would you say the 75% PA, Gypsum and CaCl additions should be to get 5.2ph and a RA of say 20? Did I get close with my doses? For comparison, what would you recommend for the opposite end of the scale a Guinness type stout? I’m thinking 2mls mash, 3mls...

How do I work this to marry up PH value and hit alkalinity for a particular style? Say I still wanted similar PHs, but my beer style was a stout?

Thanks, Argentum. That’s brilliant. Wished we could send beer over the internet like Wonka Vision! You could give it the thumbs up or down when it’s ready. acheers.

An update... I did my brew day yesterday. My aim was to brew a session IPA at 3.8%. I downloaded John Palmer’s app on water changes. As a result I baulked at committing to the high acid doses. I went for 7.5mls in the mash(13.66l) and 9mls in the sparge (17.89l). This with 15g gypsum and 4...

I think I’m going to go softly softly with this then. I will start with less PA and work up, as I test. My mash water will be 13.66l Sparge 17.85l I may as well get mash water up to room temp and add 5.9mls of PA (half of suggested volume) and see what that does. I will go for 6.9g of gypsum...

what if you treat the whole lot together before decanting to sparge vessel for later?

Tbank you for tbis! May total hardness is meant to be 281.

He was saying the acid isn’t what really gives you the correct PH, it the combination of acid, salts and malt in the mash.

To make matters more intriguing, I spoke to a pro brewer at a local microbrewery the other day who said, forget trying to get a specific PH and just target the alkalinity you want. The mash will be a good buffer and I would get the beer I want anyway. It’s then just about the right salt additions.

I think I may well do this beforehand tomorrow.

Ok, so I am most likely to have a stab at this tomorrow afternoon. Before I take the plunge, do you think I should stick to these doses? We've had some toing and froings with calculations and so far, I've come to the conclusion that there really isn't an exact measurement for this level of...

If you are working in HC03, the alkalinity reduction factor is 470 for 75% phosphoric acid.

Thank you once again. I’m beginning to feel more confident and excited in a geeky sort of way!

Very glad I joined this forum. Some really useful advice. Thank you.