Using brew water calculator

Discussion in 'General Brewing Discussions' started by kikid, Feb 15, 2018.

  1. kikid

    kikid New Member

    Joined:
    Jan 30, 2016
    Messages:
    5
    Likes Received:
    1
    Trophy Points:
    3
    I live on Kangaroo Island in South Australia and have been brewing all grain for a couple of years. Apart from the odd stuffup the beer is good. Like many people I wish to brew a New England IPA and would like to try Weldwerks Juicy Bits. The brewer suggests the following water parameters - 175-200 chloride, 75-100 sulphate and 125-150 calcium. I obtained a water report to check the local water, something I haven't done before and set about using the calculator to see what I need to adjust and how to do it. No matter how I tweak the calculator I can't see what I need to do to reach the target levels. I have included a copy of my local water report and wonder if some patient soul would mind advising me how to get the results I want. It is obvious that the calculator is smarter than I am!!
    Robert
     

    Attached Files:

  2. Yooper

    Yooper Administrator
    Staff Member

    Joined:
    Nov 16, 2013
    Messages:
    2,494
    Likes Received:
    1,585
    Trophy Points:
    113
    Gender:
    Female
    Occupation:
    Happily retired
    Location:
    Upper Michigan/Florida
    I'm on my netbook, and can't see the files.
    You'll need calcium sulfate and calcium chloride (or sodium chloride if you calcium is already high). Can you type out the water report, just the amounts you have of calcium, magnesium, chloride, sulfate, and bicarbonate?
     
  3. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
  4. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
  5. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,469
    Likes Received:
    9,555
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    calcium 9.9 chloride 225 magnesium 11.6 ph 7.3 sodium 148 sulphate 52.4 bicarbonate 24.8

    so youve got like 4:1 chloride to sulphate ratio very malty.

    so your right for chloride as yiu exceed this you beed some sulphate (gypsum) i recon 5g or a teaspoon will bring you up too 100 ish. big drama is your calcium is crazy low which you can boost with calcium sulphate but probably not to the level recommended.
     
  6. kikid

    kikid New Member

    Joined:
    Jan 30, 2016
    Messages:
    5
    Likes Received:
    1
    Trophy Points:
    3
    Thanks for the reply - if I bump my calcium with CASo4 won't my sulphate levels be way too high?
     
  7. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,469
    Likes Received:
    9,555
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    yes they will so i put your numbers into the calculator and as is its too malty .
    Screenshot_20180216-133644.png
    and with my supposed gypsum addition of 5g

    Screenshot_20180216-133745.png
    so bit higher than 100mg/l on the sulphate but it gives you near 50 calcium which the yeast need. ive no idea how else to up your calcium with out upping your other minerals. except if you dilute your water by half with demineralised water and build your main ions up from there maybe.
     
  8. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Holy crap, are you brewing with sea water (maybe desalinated)? That's a lot of sodium and chloride! You're seriously low on calcium - you need an additional 40 ppm. Add it as sulfate so you don't kick the chloride any higher. You might want to dechlorinate- 0.6 ppm isn't much but still could produce some chlorophenols. A tiny bit of sodium metabisulfite would do the trick, say a half to a quarter of a Campden tablet or about 0.2g of the powder.
     

Share This Page

arrow_white