PH and Alkalinity

mvakoc · Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO

Note: moved to it's own topic from the electric pale ale recipe

**kal** · Posted: Tue May 22, 2012 3:38 pm Post subject:

Yes on all accounts.

Usually you need to cutd the water with RO or distilled water simply because you the first thing you want to do iften is get some of the salt numbers down (Ca/Mg/S04/etc) because of the style of beer you're going after. The residual alkalinity (RA) will follow automatically.

Kal

mvakoc · Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO

I've attached my EZ water calculator for my Janet's Brown Ale brew using your recipe.

Since all my mineral levels are under the desired amounts you posted (Mosher's pale ale), I used the salts to bring them to that level. If I cut with 50% RO water but then had to add even more salts to get back to the pale ale profile, wouldn't this have more or less the same effect as using my water originally?

I'm away from a machine capable of running Excel to play with the numbers. Thanks for the insight.

**kal** · Posted: Tue May 22, 2012 4:00 pm Post subject:

Are you sure you're Bicarbonate (HCO3 ppm) level is that high? Seems odd to have it that high when the others are so low.

Cutting with 50% RO water isn't going to do that much since your salt levels are already really low. The biggest drop is the Ca going from 38 to half of that (19), but not much gysum or calcium chloride is required to raise Ca by 19 points.

mvakoc · Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO