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joeg
Joined: 20 Nov 2013 Posts: 16 Location: PA
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Link Posted: Thu Jan 08, 2015 12:32 am Post subject: will this water profile work |
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will this water profile work for an IPA
concerned about the -279 RA
Starting Water (ppm):
Ca: 27
Mg: 10
Na: 6
Cl: 13
SO4: 15
CaCO3: 88
Mash / Sparge Vol (gal): 7 / 13
RO or distilled %: 0% / 0%
Total Grain (lb): 22.1
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 8 / 14.85714286
CaCl2: 2 / 3.714285714
MgSO4: 2.3 / 4.271428571
NaHCO3: 1 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 6.6
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 116 / 116
Mg: 18 / 18
Na: 16 / 10
Cl: 49 / 49
SO4: 217 / 217
Cl to SO4 Ratio: 0.23 / 0.23
Alkalinity (CaCO3): -182
RA: -275
Estimated pH: 5.40
(room temp)
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Thu Jan 08, 2015 2:36 am Post subject: |
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That's way too much lactic acid. You only want to use 0.1 or 0.2 ml per gallon of water. So in the mash, if you need to add it, you'd want to stick around 0.7 to 1.4 ml of it.
If you change that, your RA level should drop to around 0 which is much more ideal for this type of style.
Cheers!
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joeg
Joined: 20 Nov 2013 Posts: 16 Location: PA
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Link Posted: Fri Jan 09, 2015 1:16 am Post subject: |
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Thanks tungsten
that does bring my Ra way down but also raises my ph to 5.65
I've been trying to use my well water without any RO or boiling
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Fri Jan 09, 2015 6:22 pm Post subject: |
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A couple notes, and then my recommendation on what I would do for an IPA (your water profile is pretty similar to mine):
1. I find that "mash pH" calculators tend to fluctuate wildly depending on the parameters used. My personal favorite is the calculator at BrewersFriend. But, when you enter in your grist info, you can select different options and the pH will work out up to 0.2 differently for the same recipe.
2. I think you know this, but the 5.65 pH that your calculator is telling you (I got 5.60, close enough) is at room temperature (which is considered 77* F). At mash temp that would read about 0.2 lower. In my opinion, 5.6 at room temp is right in your wheelhouse for an IPA, but some prefer to go lower.
What I would do: bump up gypsum to 10g, and calcium chloride to 3g. Add the 1.4ml of lactic acid to the mash, let it mix, and after you take a measurement, add 0.1 or 0.2 ml at a time until you hit the pH you want. But you don't need to overdo it. Mash pH is pretty forgiving when it comes to conversion. You just might not see 5.4 at room temp.
If you are really insistent on seeing the 5.3 or 5.4 at room temp, you'll probably have to cut your well water with distilled. But I know you said you didn't want to do that.
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joeg
Joined: 20 Nov 2013 Posts: 16 Location: PA
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Link Posted: Fri Jan 09, 2015 8:54 pm Post subject: |
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Thanks so much for your input
That is the best advice I have gotten.
On a side note. My son who has a PHD in organic chemistry, suggested using CO2 to cut the alkalinity.
But didn't offer any type of process. In searching the internet for days I came upon 1 article that suggested that some German Brewers use CO2 to stay within the Reinheitsgebot purity law but that's it.
I will try your suggestions next brew day
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Fri Jan 09, 2015 11:08 pm Post subject: |
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Best of luck - let me know how it goes!
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