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Pugs13
Joined: 03 Jan 2013 Posts: 34 Location: MN
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Link Posted: Wed Feb 06, 2013 5:39 pm Post subject: Working with RO water |
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Hey everyone, I have learned some pretty awesome stuff on here already. The next issue is my water profiles. Because my city water is riddled with junk I am forced to use pure RO water. The only salts I have used thus far have been the Gypsum and Calcium Chloride.
The questions that I have is:
Is there a way to take RO water and treat it up to almost match that of Dublin's water profile or even London's or Edinburgh by using the different salts?
Is there a recipe for the salts that I could go off of each time when treating my water for each specific beer I want to brew such as Souts, Porters, English Bitters, Pale Ales, and IPA's, and of course the scotish ales as well?
and the last question: Can you please help me build a nice water profile from RO water for these styles or point me in the right direction?
Thansk everyone!
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Pugs13
Joined: 03 Jan 2013 Posts: 34 Location: MN
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Link Posted: Wed Feb 06, 2013 6:56 pm Post subject: |
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I saw this on another homebrew site...thought I would post it and get your thoughts.
I use this water for my Alts: the sulphate and Mg levels are kept low though the also could be higher to bring out the hops. But I haven't played with that yet. I wanted the calcium to be above 50 ppm (Palmer indicates that this is good for the yeast) and the bicarbonates are chosen to get me a residual alkalinity of about 100 mg/l HCO3. For a dark amber beer, this gives me a mash pH of about 5.3 which is generally my target
30L (8 gal) reverse osmosis water +
0.4g NaCl
0.3g MgSO4
0.9g NaHCO3
2.0g CaCO3
(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)
This I use for a light colored pale Ale. It mimics the water I had in NC:
The increased sulphates bring out the hops and a residual alkalinity of 20 gives me a pH of 5.3
30L (8 gal) RO water+
1.6 g CaSO4
1.2 g NaCl
0.6 g MgSO4
1.0 g CaCl2
0.4g NaHCO3
1.4g CaCO3
(44mg/L Ca; 5mg/L Mg; 24mg/L Na; 45mg/L SO4; 44mg/L Cl; 60mg/L HCO3)
When building water use a program and make sure all the ions stay within reasonable bounds. Palmer suggests these:
Ca: 50 -150
Mg: 10 - 30
HCO3: 0 -250
Na: 0 -150
Cl: 0 - 250
SO4: 50-150
Kai
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Pugs13
Joined: 03 Jan 2013 Posts: 34 Location: MN
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Link Posted: Thu Feb 07, 2013 1:02 pm Post subject: |
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Nobody has any thoughts or comments?
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Thu Feb 07, 2013 1:26 pm Post subject: |
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I'm waiting for comments on this. I have very hard water and will use RO water when I brew pale or hoppy beer.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Thu Feb 07, 2013 2:39 pm Post subject: |
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Thanks Kal... Yeah I have the EZ Water tool. I just haven't spent much time with it yet. I have just been making due with the water I have... I will definitely check out your "targets"
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Pugs13
Joined: 03 Jan 2013 Posts: 34 Location: MN
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Link Posted: Thu Feb 07, 2013 4:51 pm Post subject: |
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Thanks Kal, will do...do you believe that all RO water has about the same stats? I mean I know they won't always be the same but for the most part will they be pretty close?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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Pugs13
Joined: 03 Jan 2013 Posts: 34 Location: MN
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Link Posted: Fri Feb 08, 2013 1:24 pm Post subject: |
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This is what I came up with using 100% dilluted with RO water for a peach ale I want to do using Maris Otter, Crystal 20L and Biscuit Malt. What are your thoughts. Thanks.
Calcium (ppm) - 52
Magnesium (ppm) - 7
Sodium (ppm) - 8
Sulfate (ppm) - 98
Chloride (ppm) - 42
Bicarbonate (ppm) - 16
Hardness - 157
Alkalinity - 13
RA - -28
SO4/CL Ratio - 2.31
pH - 5.3
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