1634 Racine
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- Nov 8, 2011
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HI All. I'm just starting to dabble a bit more in the water chemistry and would appreciate any advice on the following. I'm looking to adjust my base water for a pale ale recipe.
Source water as follows:
So I figured a generous addition of Gypsum would bump up my calcium and sulphates. Then a smaller addition of Epsom salts to bring me to the following:
However, when I use that target water profile in Beersmith I get an estimated mash pH of 5.64. Grain bill is just MO + small amount of crystal.
If I include an acid addition to remove at alkalinity I get a very low RA and Beersmith says it only reduces estimated mash pH to 5.53
Any thoughts on what a good approach would be to get a suitable water profile and mash pH?
Source water as follows:
| Calcium (ppm) | Magnesium (ppm) | Alkalinity as CaCO3 | Sulfate (ppm) | Chloride (ppm) | Sodium (ppm) | Water pH |
| 26 | 5 | 79 | 40 | 51 | 62 | 7.7 |
So I figured a generous addition of Gypsum would bump up my calcium and sulphates. Then a smaller addition of Epsom salts to bring me to the following:
| Final Calcium (ppm) | Final Magnesium (ppm) | Final Total Alkalinity as CaCO3 | Final Sulfate (ppm) | Final Chloride (ppm) | Final Sodium (ppm) | Final Residual Alkalinity as CaCO3 |
| 88 | 15 | 79 | 228 | 51 | 62 | 7 |
However, when I use that target water profile in Beersmith I get an estimated mash pH of 5.64. Grain bill is just MO + small amount of crystal.
If I include an acid addition to remove at alkalinity I get a very low RA and Beersmith says it only reduces estimated mash pH to 5.53
| Final Calcium (ppm) | Final Magnesium (ppm) | Final Total Alkalinity as CaCO3 | Final Sulfate (ppm) | Final Chloride (ppm) | Final Sodium (ppm) | Final Residual Alkalinity as CaCO3 |
| 88 | 15 | -1 | 228 | 108 | 62 | -73 |
Any thoughts on what a good approach would be to get a suitable water profile and mash pH?
