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- Oct 25, 2014
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Dear All,
As I am slowly gaining experience in brewing, I am trying to take more variables in account in my recipes.
Now it's water. I requested a water profile and this is part of what I got:
Alkalinity M 53 mg/L CaCO3
Hardness 118 mg/L CaCO3
pH 7.9
Ca 38 mg/L
Chloride 50 mg/L (free Cl)
Na 36 mg/L
Chlorine 0.4 mg/L (free)
Sulfate 55 mg/L SO4
I am planning to brew my first Saison. My questions are:
1. would it be a good idea to acidify the water before mashing? What would be the best way to do this? Lactic acid? Would using acidulated malt be a good alternative?
2. I read that sulfate levels above 100 ppm will enhance dryness and contribute to a refreshing character. Given the profile above, would it be a good idea to add calcium sulfate? The problem is, I would be adding calcium as well...
Any general comments on this water profile would also be very welcome.
Thanks in advance,
Michael
As I am slowly gaining experience in brewing, I am trying to take more variables in account in my recipes.
Now it's water. I requested a water profile and this is part of what I got:
Alkalinity M 53 mg/L CaCO3
Hardness 118 mg/L CaCO3
pH 7.9
Ca 38 mg/L
Chloride 50 mg/L (free Cl)
Na 36 mg/L
Chlorine 0.4 mg/L (free)
Sulfate 55 mg/L SO4
I am planning to brew my first Saison. My questions are:
1. would it be a good idea to acidify the water before mashing? What would be the best way to do this? Lactic acid? Would using acidulated malt be a good alternative?
2. I read that sulfate levels above 100 ppm will enhance dryness and contribute to a refreshing character. Given the profile above, would it be a good idea to add calcium sulfate? The problem is, I would be adding calcium as well...
Any general comments on this water profile would also be very welcome.
Thanks in advance,
Michael