Water Report

[bones]

Hi chaps, from this water report what values do i take to make an assessment with our water calculator.


http://www.dwi.gov.uk/about/annual-repo ... 0Water.pdf

 

[prolix]

bones unfortunately that is next to useless as it is for the whole region and only gives max and min values. You need the report from your supplier for your local area.

Best to get a test kit and test hardness and adjust for that.

 

[Aleman]

The values you will want are

Calcium
Magnesium
Sodium
Sulphate
Chloride
Alkalinity (Not Hardness!!!!!)

While you can 'make do' with average/typical values for the first 5 you need an accurate measurement for the alkalinity of the liquor you are brewing with at the time. A Salifert Total Alkalinity test kit will give you this simply and cheaply.

 

[prolix]

yeah sorry bad use of vocab by me it is a ph test I do.

 

[bones]

Thanks Guys for the advice....

For this brew i will use the CaCO3 published at my local address 325 mg/L... next brew i will get a test kit... all other i will take the average for the year...

The water in Maidstone seems at the very top end of the hardness scale..

The minerals i have been using were totally in the wrong proprtion in seems i need less Gypsum and a lot more Epsom Salts :shock: and a **** load of CRS...

Bones

 

[Aleman]

Yeah, the Reading area is pretty much on the top of the heap for hardness, and alkalinity . . . certainly you will need a 'shed load' of CRS.

Epsom Salts add Magnesium and sulphate . . . Magnesium is a trace element required in very low levels, and the malt usually provides more than enough required . . . Gypsum adds calcium and sulphate . . . calcium is required in much higher levels than magnesium so that as long as the sulphate levels are the same you are much better off using gypsum than Epsom salts

 

[bones]

Aleman, this is what the forum calculator gave me for making a bitter....

120L total liquor
55L in mash Tun

Do you suggest to replace some Gypsum for Epsom if so in what quantity


CRS: 196.9 millilitres Carbonate Reducing Solution - add this to the total water volume!

Gypsum added to mash: 4.79 grams

Gypsum added to boiler: 5.66 grams

Epsom Salts added to boiler: 12.17 grams Epsom Salts

One last thing adding a campaden tab to the liquor how long does it take to make the effect... is 30mins enough..

Thanks again for your help.... This brew is for a family party... :grin:

 

[Aleman]

Sorry I was suggesting that you replace Epsom for gypsum.

In around 110L of liquor I use around 4g of Epsom salts and something like 40g of Gypsum (Very soft water here so I just try and bring the calcium up to a sensible level) . . . for a bitter beer . . . I reduce it for malty ones . . .and use calcium chloride instead.

 

[bones]

Ok... i get your proportions of Epom and Gypsum...

So does the CRS adjustment bring the whole country on a level regarding alkalinity..?

 

[markp]

My limited understanding:
The CRS adjustment is to ensure that you hit the correct mash pH.
The alkalinity level is adjusted in accordance with the beer style being brewed, as different grain bills will produce different pH levels in the mash.
EG - pales/bitters are mainly pale malt (little else), so the alkalinity needs to be low (<25ppm) or the pH will be too high in the mash.
Conversely, darker beers contain darker malts that help lower the pH and thus higher alkalinity levels are desired to ensure the pH of the mash is not too low.