Water Chemistry

[Ghillie]

Hello lads,

Few questions regarding Bru'n Water if anyone who uses the software would be so kind as to chime in

So I'm going to have a go using this software as everyone seems to recommend it highly. I have been using EZ Water Calc purely for mash pH and Sulphate/Chloride ratios. I've been targeting 3:1 for my hoppy pales and IPA's, both with mash pH of 5.3.

Going on the "Pale Ale" profile in Bru'n Water. They recommend a Sulphate concentration of 300ppm and a Chloride concentration of 55ppm: 300/55 = 5.45:1? Seems to be a lot higher than what most recommend? 2:1 and 3:1 is what pops up often.

Also, EZ Water Calc is virtually bang on wrt my lactic acid additions for mashing. Bru'n Water has a substantially lower lactic acid mash addition compared to EZ Water Calc. 3.8ml vs 8.9ml for the same target mash pH of 5.3? Bru'n Water acidifies the sparge water, but this won't impact my mash values - so I'm at a lost as to why I hit 5.3 with more than double the amount proposed by Bru'n Water?

EDIT - might as well tag @mabrungard as I've just realised he's a member here.

 

[mabrungard]

The significant amount of calcium added to that Pale Ale profile does help drive pH down and lessens the need for acid. I'm not sure how EZ works, so I can't comment there. I do use the Pale Ale profile for my PAs and IPAs and I find it nicely drying. However, it may not be to everyone's taste. If you haven't experienced a beer made with that level of mineralization, then I suggest that you tone it down a bit...say 200 ppm sulfate. You can always add more gypsum in the glass or in the keg to bring the sulfate content up for a try.

 

[Ghillie]

The significant amount of calcium added to that Pale Ale profile does help drive pH down and lessens the need for acid. I'm not sure how EZ works, so I can't comment there. I do use the Pale Ale profile for my PAs and IPAs and I find it nicely drying. However, it may not be to everyone's taste. If you haven't experienced a beer made with that level of mineralization, then I suggest that you tone it down a bit...say 200 ppm sulfate. You can always add more gypsum in the glass or in the keg to bring the sulfate content up for a try.

Thanks Martin. Will try ~200ppm sulphates and see how we end up.

Will be interesting to see where the mash pH ends up. Will report back with findings on brew day.

Cheers.