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Close, but not quite. CRS and any acid reduces the ALKALINITY of the water. Hardness is rarely a problem in brewing, but alkalinity is frequently a problem.

With 34 ppm Ca, that water should be a good start. Hopefully you have the rest of the profile. Since this is a crisp and refreshing style, I like to keep the amount of mineralization quite modest. In your case, I might add a touch more calcium chloride to boost the Ca to 50 ppm and add a bit...

I'm leery of excessive ginger in beers, so getting the ginger addition right for a batch is a concern for me. One thing that one of my clubmates points out is that you can't tell how gingery a fresh root is until you brew with it. His approach is to use dried, ground ginger from a bottle as...

Since sulfate is undesirable in a Boh Pils, I wouldn't use CRS for alkalinity neutralization. I'd use lactic acid. The 85 ppm alkalinity works out to just over 100 ppm bicarbonate concentration and you might need to neutralize almost all of that bicarb with the acid. That means you could add...

Be aware that the 809HS can be easily upgraded to the 815 by swapping impellers. The 815 impeller has a slightly larger diameter, but the pump heads for either pump are identical. I've upgraded my old 809HS with the 815 impeller about a year ago. The cost was around $35US. Be sure to get...

I see that the water report info was temporary. The link doesn't contain anything any more.

I assume you have the other water components like sodium, sulfate,and chloride. But I foresee a problem with regard to resolving the hardness value you are struggling with. First, the alkalinity is reported "as CaCO3", so that is easy to resolve...enter that value in the "Alkalinity as...

Raw barley has about 10 times more beta glucans than when its malted. Flaked barley is also unmalted. Either of these grains have the highest beta glucan content of the cereal grains. Oats have slightly less beta glucan, but include a bit of oil for that silkiness. Rye also has a modest beta...

As noted, malt brings in significant magnesium and phosphate content into the wort. In addition, it brings potassium into the wort. Unfortunately, most of that content is bound in molecules and is not ionic. Therefore, its not appropriate to assume a flavor contribution from the malt with...

Aleman is correct again. This tap water is far too mineralized to make a decent Boh Pils. The malt and hops are the stars in this beer and the water should be a transparent canvas that those flavors are painted on. This is one of those cases where you can't "add" your way out of creating a...

I agree with you fully in any other case. Hardness is the sum of Ca and Mg ions. But in the case that was presented above and confirmed by the alternate hardness descriptors (degrees Clark, degrees German), it is just the Ca that is reported as 'hardness' there. Aleman makes a very good...

They mislabeled some of the columns. The Average Hardness is actually the Hardness (as CaCO3). As Dr. Mike mentions, that designation does not identify if that is Total, Temporary, or Permanent Hardness. It could be any. The hardness is actually the calcium concentration in mg/L

Magnum is incredibly clean. It is an outstanding high alpha bittering hop that substantially reduces the amount of vegetive matter in the kettle. As typical with any early addition, there isn't much character (American or otherwise) that would come through with this hop. Its a German variety...

MoreBeer's water quality information is fairly complete. Plugging those values into Bru'n Water software shows that the cations and anions do balance somewhat reasonably. That balance is a mark that most of the ion concentrations are reasonable. I note that the permanent hardness is fairly...

Depending upon the depth of the utility's groundwater wells and their proximity to rivers, some fluctuation in mineralization can occur in a groundwater supply. There is always an interplay between surface water, infiltration, and groundwater so droughty conditions can create more mineralized...