vaxfixr
Joined: 15 Feb 2015 Posts: 6 Location: Maryland
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Link Posted: Sun Feb 15, 2015 4:14 pm Post subject: Water Chemistry Question |
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Folks, I wonder if anyone can help me understand the difference water chemistry makes on a beer? I've been modifying my well water to emulate Burton on Trent (CA2=270, MG2=41,, NA=113, CL=85, SO4=720, HCO3=270) My water report is written in milligrams/liter and lists the following: Calcium=39, Magnesium=6, Sodium=6, Chloride=7, Sulfate=0, Alkalinity (Total as CaCO3)=100, Hardness =120. Using BeerSmith, additions for 14 Gal HLT =9.1 g Gypsum, 23.6 Epsom, 3.5 CaCl, 8.6 soda and 4.3 g Chalk. When I consider switching to Randy Mosher profile, the first question is, What is the target HCO3 #? Secondly, the additions change from 9.1g Gypsum to 16.6g, from 23.6 g Epsom to 13.6g, from 3.5g CaCl to 1.2g, from 8.6g soda to none, from 4.3g chalk to none, and add 2.3g table salt; Question: How will this effect my beer? Thanks!
_________________ CBL
Muddy Branch Brewery
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