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Help with EZ Water Calc

 
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silverspoons




Joined: 21 Dec 2010
Posts: 555
Location: Webster NY


PostLink    Posted: Thu Oct 31, 2013 4:53 pm    Post subject: Help with EZ Water Calc Reply with quote


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I need some help with the EZ water calulator.. anyone please..

making a 5 batch of American Amber ale
targets:

CA 110; Mg 18; Na 16; Cl 49; So4 280


my water profile from Ward labs:

pH 7.7
TDS 197
Electrical Conductivity 0.33
Cations/Anions 3.2/3.2

Na 14
Potassium 1
Ca 36
Mg 10
Total Hardness CaCO3 132

NO3-N 0.6
SO4-S 10
Cl 25
CO3 <1
HCO3 116
Total Alkalinity CaCO3 95
P <0.01
Fe <0.01

thanks
Silverspoons
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Kevin59




Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO

Drinking: Imperial Brown Ale

Working on: Oatmeal Stout, IPA


PostLink    Posted: Thu Oct 31, 2013 5:32 pm    Post subject: Reply with quote

Here's what I got from Beersmith...


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Kevin59




Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO

Drinking: Imperial Brown Ale

Working on: Oatmeal Stout, IPA


PostLink    Posted: Thu Oct 31, 2013 5:35 pm    Post subject: Reply with quote

Ooops, sorry - here it is with the target HCO3 at 0


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ddc69




Joined: 13 Jan 2012
Posts: 118
Location: Parkersburg, WV


PostLink    Posted: Thu Oct 31, 2013 7:15 pm    Post subject: Reply with quote

What is your water volume needs for strike and sparge? Also, what is your general grain bill and weight? I'm assuming you aren't treating 20 gallons of water for a 5 gallon batch.
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Kevin59




Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO

Drinking: Imperial Brown Ale

Working on: Oatmeal Stout, IPA


PostLink    Posted: Thu Oct 31, 2013 7:17 pm    Post subject: Reply with quote

ddc69 wrote:
I'm assuming you aren't treating 20 gallons of water for a 5 gallon batch.


Good point - I was just tweaking the numbers from one of my batches...
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silverspoons




Joined: 21 Dec 2010
Posts: 555
Location: Webster NY


PostLink    Posted: Thu Oct 31, 2013 7:23 pm    Post subject: Reply with quote

batches usually end up being 5.5 gal

10 to 12 lbs grain bill
4 gal strike
4.5 gal sparge

7.5 gal to boil

thanks
silverspoons
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Kevin59




Joined: 03 Aug 2012
Posts: 1047
Location: Fort Collins, CO

Drinking: Imperial Brown Ale

Working on: Oatmeal Stout, IPA


PostLink    Posted: Thu Oct 31, 2013 7:33 pm    Post subject: Reply with quote

silverspoons wrote:
batches usually end up being 5.5 gal

10 to 12 lbs grain bill
4 gal strike
4.5 gal sparge

7.5 gal to boil

thanks
silverspoons


So rounding up to 10 gal to start in your HLT...



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silverspoons




Joined: 21 Dec 2010
Posts: 555
Location: Webster NY


PostLink    Posted: Thu Oct 31, 2013 9:14 pm    Post subject: Reply with quote

thanks

Silverspoons
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de3isit




Joined: 24 Aug 2013
Posts: 2



PostLink    Posted: Sat Nov 09, 2013 6:33 pm    Post subject: Reply with quote

I am just getting into water profiles and salt additions so excuse my ignorance. Using the water profile in Beersmith doesn't take into account the effect of the grain bill like the EZ Water Calculator does. Correct? If this is correct, does it make since to even use this tool? Am I missing something? Would using the EZ Water Calculator make more sense?

Maybe I am totally off base on my thinking.
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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


PostLink    Posted: Sat Nov 09, 2013 7:43 pm    Post subject: Reply with quote

The EZWaterCalc grain info you enter only attempts to make the mash pH estimate more accurate. It does not affect the resulting water profile numbers. The water profile numbers came out of your base water numbers + salt additions.

I pretty much ignore the EZWaterCalc mash ph numbers. I simply measure the mash ph after I dough in and add the salts. If too high (only happens with very light coloured beers) I add some 88% lactic acid to bring the mash pH down.

With really dark beers, I figured that I should add both mash and boil salts to the boil as theoretically I the extra mash salts may bring the mash pH too low. This doesn't seem to be the case. In a couple of dark recipes I measured the mash pH after doughing in (no salts yet) and then again after mixing in mash salts. The pH was the same.

Kal

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