Hi,
I have brewed all grain (since begining) 6-7 times.
Now I made an IPA and for the first time experimented with adjusting the water chemistry. But this is such a complex subject so I'm not sure if I did it correctly, so any help and hints would be much appreciated. Also I don't want to poison myself or anybody :lol: :shock: :mrgreen:
I have tried to 'burtonize' my tap-water. I got a water report from the municipal waterworks and used the calculator.
I was in doubt about the boiling of the water (precipitating chalk) but what I ended up doing was to boil ALL the water and then add salts to it. Is this the 'correct' way? I did put a check in 'Boil Water'. I was in doubt wether I should add salts to all the water or just the mash etc.
I wanted to reach about 500 mg/l SO4 and the 240 mg/l Ca seems ok. The Overall Water Report at the bottom is what I was looking at. But actually I now just noticed the 'Water Report Before Dough-In' which says 1212 SO4 ! So should I have used the report before dough-in (and made that 500 SO4)? or is it correct that I used the Overall Water Report as a guide to reach the 500 SO4?
The calulator report is here: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2FPX2DX
The beer is currently just going into secondary and tastes pretty good. Just dry hopped with 60g simcoe and columbus.
So would you say it looks 'ok' or did I screw up the procedure? can I pretty much count on the target of 500 SO5 and 240 Ca when I have done as I did?
Thanks for any help.
Toby
I have brewed all grain (since begining) 6-7 times.
Now I made an IPA and for the first time experimented with adjusting the water chemistry. But this is such a complex subject so I'm not sure if I did it correctly, so any help and hints would be much appreciated. Also I don't want to poison myself or anybody :lol: :shock: :mrgreen:
I have tried to 'burtonize' my tap-water. I got a water report from the municipal waterworks and used the calculator.
I was in doubt about the boiling of the water (precipitating chalk) but what I ended up doing was to boil ALL the water and then add salts to it. Is this the 'correct' way? I did put a check in 'Boil Water'. I was in doubt wether I should add salts to all the water or just the mash etc.
I wanted to reach about 500 mg/l SO4 and the 240 mg/l Ca seems ok. The Overall Water Report at the bottom is what I was looking at. But actually I now just noticed the 'Water Report Before Dough-In' which says 1212 SO4 ! So should I have used the report before dough-in (and made that 500 SO4)? or is it correct that I used the Overall Water Report as a guide to reach the 500 SO4?
The calulator report is here: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2FPX2DX
The beer is currently just going into secondary and tastes pretty good. Just dry hopped with 60g simcoe and columbus.
So would you say it looks 'ok' or did I screw up the procedure? can I pretty much count on the target of 500 SO5 and 240 Ca when I have done as I did?
Thanks for any help.
Toby