water ajustments

[glynb]

Well, I'm glad to say that I never stop learning and I'm finding out more and more things everyday whilst sat here thinking about what I'm going to brew next or how I can improve.

I understood that Gypsum made water a little harder which is needed for a good IPA. Chuck a spoonfull in the mash.. I would have never had thought to chuck some into the boiler also! my IPA's have come out bob on but at least I can try and now make them better.

Thanks MyQul for finding the old water calculator, it's given me a basic educational understanding of a fascinating subject.

I'm doing a session lager next and I understood that lagers need soft water to come out ok so based on my water report for my area, here's the analysis from the water calculator which should brew the perfect lager :smile:

CRS: 0 millilitres Carbonate Reducing Solution - add this to the total water volume.

Gypsum added to mash: 0.81 grams
Chalk added to mash: 0.09 grams (calcium carbonate Ca CO3) <-- is that bicarbonate of soda? :hmm:

Gypsum added to boiler: 1.03 grams
Table Salt added to boiler: 0 grams
Epsom Salts added to boiler: 0.28 grams
Calcium Chloride added to boiler: 3.01 grams (Ca Cl2 2H2O)

I hope my LHBS sells chalk and calcium chloride. :thumb:

Cheers!

 

[HebridesRob]

You don't need to add any chalk if the calculator says 0.09g.
That tiny quantity wont do anything.

 

[TartanSpecial]

Chalk added to mash: 0.09 grams (calcium carbonate Ca CO3) <-- is that bicarbonate of soda? :hmm:

No, bicarbonate of soda is sodium bicarbonate ( Na HCO3 if I've got my chemistry correct)

 

[mirsultankhan]

Ive been scouting around and found the water report for Keighley which is where the famous Timothy Taylor Brewery is situated. (mmm just thinking about it makes me drool, anyway....)

Calcium 15ppm
Magnesium 2ppm
Sodium 10ppm
Chloride 15ppm
Sulphate 30ppm
Alkalinity 47 ppm (moderately soft)

what to notice about this?

The Calcium is not enough, it should be a minimum of 50ppm and probably about 100ppm according to the big GW.

The Chloride to sulphate ratio is 2:1 which as it stands should lend some emphasis to bitterness and the hop profile which is probably why they fire it through all those gorgeous Styrian hops (drool drool).

So if we were going to brew this all we need to do is try to get the calcium up while maintaining the relative balance of the other elements.