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JSB
Joined: 17 Oct 2016 Posts: 125 Location: NE Ohio
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Link Posted: Wed Dec 07, 2022 1:30 pm Post subject: how much is too much CA |
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From what I have read there is a required minimum for CA, it is a neutral flavor, and aids in clarity. But when I add salts to hit HOPPY I am way over on CA.
(Ca ppm) 224 vs 110
(Mg ppm) 18 vs 18
(Na ppm) 16 vs 16
(Cl ppm) 51 vs 50
(SO4 ppm) 276 vs 275
Is this acceptable? Or should I be using distilled/RO?
My starting water is 31.9 Ca ppm per Ward Labs.
Thank you,
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Dec 07, 2022 1:39 pm Post subject: |
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What is your entire starting water profile? Ca is 31.9 ppm, but what about the others? (Mg, Na, Cl, and SO4).
Kal
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JSB
Joined: 17 Oct 2016 Posts: 125 Location: NE Ohio
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Link Posted: Wed Dec 07, 2022 3:49 pm Post subject: |
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Starting Water (ppm):
Ca: 31.9
Mg: 9
Na: 11
Cl: 12
SO4: 33
HCO3: 0
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Dec 07, 2022 5:06 pm Post subject: |
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I plugged your starting numbers in EZWaterCalculator (the spreadsheet I mention in my WATER ADJUSTMENT guide you're talking about) and am able to get to the following using only Gypsum, Calc Chloride, and Epsom salt for my last "hoppy" beer which had 10 gallons of mash water and 7.5 gallons of sparge water:
(Ca ppm) 130 vs 110
(Mg ppm) 22 vs 18
(Na ppm) 11 vs 16
(Cl ppm) 50 vs 50
(SO4 ppm) 275 vs 275
So just slightly higher on Mg (no big deal), we don't care about Na (keep it low as per my guide), and Ca is only slightly higher (130 instead of 110). Cl and SO4 are bang on but again, getting things bang on isn't cruxial.
Refer to the hints in step 3:
https://shop.theelectricbrewery.com/pages/water-adjustment#STEP_3_Calculate_salt_additions
Cheers!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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JSB
Joined: 17 Oct 2016 Posts: 125 Location: NE Ohio
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Link Posted: Wed Dec 07, 2022 6:06 pm Post subject: |
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Cheers Kal!
Thank you for your help/insight!
"slightly higher on Mg (no big deal), we don't care about Na"
Going to brew the NEW ZEALAND IPA , so 20.5# grist and I calculated 7.2 and 9.2 gallons for mash/sparge and now get:
Ca: 129 (19 over)
Mg: 22 (4 over)
Na: 11 (5 under)
Cl: 50 (perfect)
SO4: 275 (perfect)
And as a bonus I will likely need less lactic acid
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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morjim
Joined: 05 Jan 2023 Posts: 1
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Link Posted: Thu Jan 05, 2023 6:32 pm Post subject: |
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I am also going to brew a NEW ZEALAND IPA, I hope everything goes well
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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