Beer Forum

Hey Tasty, What is the water profile of Janets Brown Ale?

Thanks!

Mills wrote:Hey Tasty, What is the water profile of Janets Brown Ale?

Thanks!

Same as every beer I make. Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. Although I'm going to change it for some lagers. I think they would benefit from a change.

Tasty

TastyMcD wrote:
Same as every beer I make. Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. Although I'm going to change it for some lagers. I think they would benefit from a change.

Tasty

tasty....if you are using RO water, how do you get 18ppm Mg? I know that you are most likely adding MgSO4, but how do you know that you are adding as little as 18ppm Mg? what kind of a scale are you using? and how do you measure your water volume accurately? Or are the numbers you posted just target values and you don't really mind if they are off by +/-10%.

if you were going to make 10 gallons of water (38L) with 18ppm Mg by adding MgSO4 anhydrous, you'd have to add 3.386g of MgSO4.....most likely you added the hydrated form, MgSO4*7 H2O, in which case you'd be adding 6.937g of hydrated MgSO4. I always wondered if having a scale that can accurately measure these low weights was worth it because it's nearly impossible to accurately measure out a 10 gallon volume and not be off by 5% even if you used laboratory grade calibrated glassware.

after all its just beer right? i don't think that the yeast will mind.

TastyMcD wrote:

Mills wrote:Hey Tasty, What is the water profile of Janets Brown Ale?

Thanks!

Same as every beer I make. Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. Although I'm going to change it for some lagers. I think they would benefit from a change.

Tasty

Tasty-

Do you build this water or is it just what comes out of your tap? If the latter, what is your total alkalinity ?

Elbone wrote:Do you build this water or is it just what comes out of your tap? If the latter, what is your total alkalinity ?

I start with RO water.

Tasty

Would you mind telling me exactly what salts and stuff go in in whatever measures?

okay... I give up... I'm plugging your water profile into Palmer's spreadsheet and I can't get the RA to work out out with SO4 at 350 and CA at 110. Tasty, would you mind sharing your salt additions that make up your water profile?

TastyMcD wrote:Same as every beer I make. Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm. Although I'm going to change it for some lagers. I think they would benefit from a change.Tasty

Is that in the mash or in the finished beer? If it is the finished beer have you ever run into uninfected gushers from oxalate crystals forming? The guys from Moon River said they try and keep Ca below 80ppm in the finished beer for that reason. I've been keeping Ca around 100ppm for pretty much every beer and have not had that problem...as far as I know!