I contacted briess to get the water analysis used for creating the Liquid Malt Extract products. I got an attached pdf with the water analysis, and the following response. "I have attached our water analysis. This is what we use for water
profile since all of our extracts are made using this water, all we do
is adjust the pH to 5.5 - 6.0. " Would be nice to know what changes are made to the water.
When I asked how much water went into creating say, a pound of LME, I got a classic response from sales "Our extracts are 80% solids." Great... I'm not sure how to figure out concentration with that response.
I still appreciate the info I've gotten so far.
Anyway, since I can't attach a pdf to this post, I copied out some relevant information
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Drinking Water Analysis for Briess Extract Plant from National Testing Laboratories
(sample taken 06/10/08 and analysis completed 07/01/08)
Analysis Performed | MCL (mg/L) | Det. Level | Level Detected
Calcium | --- | 2.0 | 24
Magnesium | --- | 0.10 | 22
Sodium | --- | 1 | 160
Zinc | 5 | 0.004 | 0.026
Alkalinity (total as CaCO3) | --- | 20 | 370
Chloride | 250 | 5 | 29
Hardness (suggested limit = 100) | | 10 | 150 *
pH | 6.5-8.5 | --- | 7.0
Sulfate | 250 | 5 | 66
* The MCL (Maximum Contaminant Level) or established guideline has been exceeded for this contaminant.
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So does this mean
Magnesium is 22 ppm
Calcium is 24 ppm
Sodium is 160 ppm
Chloride is 29 ppm
Sulfate is 66 ppm
And Alkalinity is 370?
Does anyone have a better contact for technical information at Briess?
I'm attempting to understand why the hops are muddled my jamil american amber ale, made with distilled water, and no modification or burtonizing. And yes, I've listened through BrewStrong Water-Ganza I-IV.
If anywone wants the entire PDF, let me know I'll forward it on.