Mash Chemistry and Brewing Water Calculator

[ktm3002stroke@gmail.com]

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LYC78FT

 

[ktm3002stroke@gmail.com]

Here’s my water report

 

[ktm3002stroke@gmail.com]

Here’s my water report
View attachment 8225

After some research looks like easiest would be to dilute or an or?

 

[ktm3002stroke@gmail.com]

After some research looks like easiest would be to dilute or an or?

RO system

 

[Yooper]

Yes, your water is so alkaline that it would take a lot of acid or dilution to get to a mash pH of 5.3-5.5, even when making a stout. Either diluting 75% with RO or going with all RO water from the start is the way to go here, unless you’re making a stout then you could probably go with 30-50% RO water.

When you sparge, make sure you sparge with 100% RO water and NOT your tap water though unless you treat it with enough phosphoric acid to get the alkalinity much much lower.

 

[Craigerrr]

So, is this is the case of total alkalinity causing mash pH to be so high that Palmer talks about?

 

[Yooper]

So, is this is the case of total alkalinity causing mash pH to be so high that Palmer talks about?

I don’t know- I don’t have his book handy. But the sparge water alkalinity is also important here because highly alkaline water during the sparge can leach tannins and have a flavor impact.