Starting to delve into water

[Nosybear]

Remember: Water, once you have enough calcium in it to support clarification and yeast, is at best a second order factor in determining beer's flavor. It pops up from time to time: I was drinking a DAB (Dortmunder Aktienbrauerei) North German Export last night and the mineral profile of the water came through just a bit. Importantly, just a bit: And Dortmund has very hard water! Make sure you have enough calcium for the yeast (50 ppm), remove any chlorine or chloramine, and add enough acid to bring the mash pH down to the neighborhood of 5.4 and you should be good for most styles. Minerals are important in a few styles but we're never trying to make mineral water! Chances are if your water tastes good, it'll make a good beer.

 

[Mark Farrall]

I'm not actively looking for water chemistry stuff, but I stumbled on this while looking at the effects of grist/water ratios. It's a series of mini mash trials varying a number of inputs to the process. The one on calcium was pretty inconclusive.

http://braukaiser.com/wiki/index.ph...efficiency_in_single_infusion_mashing#Calcium

The takeaway from the tens of experiments:
http://braukaiser.com/wiki/index.ph...iciency_in_single_infusion_mashing#Conclusion

 

[GFHomebrew]

I'm not actively looking for water chemistry stuff, but I stumbled on this while looking at the effects of grist/water ratios. It's a series of mini mash trials varying a number of inputs to the process. The one on calcium was pretty inconclusive.

http://braukaiser.com/wiki/index.ph...efficiency_in_single_infusion_mashing#Calcium

The takeaway from the tens of experiments:
http://braukaiser.com/wiki/index.ph...iciency_in_single_infusion_mashing#Conclusion

Well looks like I'm on the right track with my thin mashes and fine mill but through reading this may just up my mash temps a bit more wowie he mashed pretty high on a lot of them experiments and still got great 84% attenuation from the yeast. I'd expect the opposite with the long chain sugar theory the higher the mash temp therefore a reduced attenuation from the yeast through less fermentables from the high mash temp. Thanks for sharing Mark cheers!