1st foray into water treatment…

[Agentgonzo]

Can you post your water report and I'll see if I can help

 

[The Baron]

Hi Agentgonzo
I have sent it as a attachment and thank you for the offer
Ps I am using the Brewers friend simple calculator

 

[Agentgonzo]

Alkalinity is calculated by the spreadsheet for you.
Hardness is often given in ppm (or mg/l) of CaCO3, or HCO3. Brewer's friend takes in the HCO3. But you can calculate it from the concentation of Calcium and Magnesium.
Eg, https://www.omnicalculator.com/chem...=Water hardness can be calculated,mg-CaCo3/L . gives you

Hardness = Cal * 2.497 + Mg * 4.118

But this seems to give it to you as mg/l of CaCO3.

You get these values from the "Calcium/Magnesium/Total hardness" values on your report:

So this would give you Hardness as CaCO3 = 97 * 2.497 + 7.3*4.118 = 272.
To convert from CaCO3 to HCO3, you divide by 1.22.
So this gives you 272/1.22 = 267ppm HCO3.

I think this is correct, but I am by no means certain. It would be good if someone can confirm this.
Putting it into the brewers friend calculator calculates the alkalinity for you:

 

[The Baron]

Thanks AG I will plug those figures and see where it takes me.
Once again thanks

 

[Agentgonzo]

Hmmm... my numbers were off. 272 / 1.22 = 223, not 267. Yeah, someone needs to check both the formulas I gave, and my maths

 

[The Baron]

I had spotted that
But thanks for taking the time to look

 

[Cwrw666]

Steeping the specialty / none fermentable grains or adding them at mash out leaves the base malt at a constant. The darker the grains the more acidic. If I am making a pale ale or a stout my salt additions remain the same, around the 5 gram of chloride and 5 gram of gypsum. The reason being I am only getting the buffering effect from the base malt.

I add my none fermentable at mash out 77C for 20 mins, cuts out the astringency associated with roast malt, also the foam negative effect the crystal brings to the beer.

Alexander L Combe 1, Justin K Ang, Charles W Bamforth
Cereal products differ enormously in their foam-stabilizing capabilities. Heavily roasted grains, notably black malt and roast barley, do have superior foaming properties. However, certain specialty malts, notably crystal malts, display inferior foam performance. The observed foaming pattern is a balance between their content of foam-positive and foam-negative components. Products such as pale malt do contain foam-negative materials but have a net balance in favour of foam-stabilizing entities. By contrast, wheat malt and especially black malt have a heavy preponderance of foam-positive components. Crystal malt displays the converse behaviour: it contains low-molecular-weight foam-negative species. Several of the cereal products appear to contain higher-molecular-weight foam inhibitors, but it appears that they are merely species that are of inherently inferior foam-stabilizing capability to the foaming polypeptides from egg white that were employed to probe the system. The foam-damaging species derived from crystal malt carried through to beers brewed from them.

Cheers foxy - think I'll give that a go and see what happens.

 

[foxy]

Cheers foxy - think I'll give that a go and see what happens.

In my mail inbox this morning, as well as anyone else who has a digital account with Brew Your Own was an Irish stout recipe by Gordon Strong, the only three time winner of the Ninkasi award.

https://byo.com/recipe/gordon-stron...-65252053&mc_cid=c458ee6d87&mc_eid=2e44d9045c
As you can see the only ingredients in the mash are the fermentables, the specialist grains are added at mash out. If you don't have an all in one system then steeping either cold overnight or hot at 77C for 20 - 30 mins. Then just add the liquor to the boil.

 

[White Rose Al]

I have just had my water report carried out via Murphy & Son. Brilliant service, sent a couple of 50ml tap water samples and have all the details to put into Brewfather.

I was struggling with the vast value range from the water company.

Also you get an addition guide for each type of beer style.

Highly recommend

 

[Ian T]

Hi all

First question if I may and new to brewing and water chemistry. I had a liquor report done (Murphy & Son). The values are ppm
pH = 7.3
Nitrate = 4
Total hardness CaCO3 = 14
Calcium = 10
Magnesium = 3
Chloride = 8
Sulphate = 13
Alkalinity as CaCO3 = 23

I am adding the profile to Brewfather but stumped at Sodium Na+ and bicarbonate HCO3 (which I think is 18.8

The hardness and alkalinity are values from the profile - can anyone help re Na+ and HCO3 and will the numbers match

I hope that makes sense - thanks and sorry for the daft question

 

[DocAnna]

Hi all

First question if I may and new to brewing and water chemistry. I had a liquor report done (Murphy & Son). The values are ppm
pH = 7.3
Nitrate = 4
Total hardness CaCO3 = 14
Calcium = 10
Magnesium = 3
Chloride = 8
Sulphate = 13
Alkalinity as CaCO3 = 23

I am adding the profile to Brewfather but stumped at Sodium Na+ and bicarbonate HCO3 (which I think is 18.8

The hardness and alkalinity are values from the profile - can anyone help re Na+ and HCO3 and will the numbers match

I hope that makes sense - thanks and sorry for the daft question

Hi, so the sodium isn't in the Murphy & Sons report, but you should be able to get it from your local water report. The HCO3 is 1.22 x Alkalinity CaCO3 value , ie 28.06

 

[Ian T]

Hi, so the sodium isn't in the Murphy & Sons report, but you should be able to get it from your local water report. The HCO3 is 1.22 x Alkalinity CaCO3 value , ie 28.06

Thanks DocAnna - I have the Sodium level (buried in my paper pile) average is 6.19 mg Na/l so I shall stick these numbers in.

Many thanks again

 

[DocAnna]

Thanks DocAnna - I have the Sodium level (buried in my paper pile) average is 6.19 mg Na/l so I shall stick these numbers in.

Many thanks again

Yes for salts in water mg/l is effectively the same as ppm - Ok for those technically minded I know this isn't exactly the case as mg/l is a mass relationship, and ppm is a volume relationship, but for the small amounts of salts involved in water it is an accurate estimation.

 

[White Rose Al]

Ian T on the Murphy & Son report you should get a profile for beer style based on a 25L batch.

That should give you a ball park to target, appreciate you can dial in further for exact style with Brewfather.

Not sure how Brewfather calculates the hardness as it's higher than my Murphy report

 

[lancon]

Hi all

First question if I may and new to brewing and water chemistry. I had a liquor report done (Murphy & Son). The values are ppm
pH = 7.3
Nitrate = 4
Total hardness CaCO3 = 14
Calcium = 10
Magnesium = 3
Chloride = 8
Sulphate = 13
Alkalinity as CaCO3 = 23

I am adding the profile to Brewfather but stumped at Sodium Na+ and bicarbonate HCO3 (which I think is 18.8

The hardness and alkalinity are values from the profile - can anyone help re Na+ and HCO3 and will the numbers match

I hope that makes sense - thanks and sorry for the daft question

Did Murphys report not give you AMS/salt additions for different styles? (When you say liquor do you mean water report? )

 

[White Rose Al]

Iancon is

Did Murphys report not give you AMS/salt additions for different styles? (When you say liquor do you mean water report? )

Exactly that. It should contain the styles and additions.

 

[Ian T]

Hi All

Yes the report did give profiles for various brews -

In the case of Ale the only addition was DWB in the mash - so followed that. I am new to brewing and I was just having a play with Brewfather and other reading etc to improve my understanding. On Saturday I did my first ever AG brew (in fact any brew) It’s in the FV. It’s the first time that I have been exited to see bubbles leaking from pipe work / the airlock. It’s a long journey I know but something is happening! Let’s see how I go !

Thanks again - I read a lot on here and like the fact you add good insight!

Cheers

 

[White Rose Al]

Hi All

Yes the report did give profiles for various brews -

In the case of Ale the only addition was DWB in the mash - so followed that. I am new to brewing and I was just having a play with Brewfather and other reading etc to improve my understanding. On Saturday I did my first ever AG brew (in fact any brew) It’s in the FV. It’s the first time that I have been exited to see bubbles leaking from pipe work / the airlock. It’s a long journey I know but something is happening! Let’s see how I go !

Thanks again - I read a lot on here and like the fact you add good insight!

Cheers

Good work, just learn to adopt patience in brewing and you will be fine