Tell me if my water adjustments look right for the style.

[blindguardian]

BigNastyBrew,

with your recommended adjustments (Malty) that would put me out of the recommended range in the areas of:

Magnesium 10-30 ppm ---- with your adjustment the Mg would be 1 ppm
and
Calcium 50 - 150 ppm ---- it would be 152 ppm

and with my original adjustments that would put me right in the range of all the minerals recommended for this style and SRM. or am I reading something wrong?

I am using this spread sheet here that is also available in a down-loadable XML. I have also plugged my numbers in to Palmers spread sheet and it give me the same numbers and I also have been referencing chapter 15 of How To Brew.

Once again am I reading something wrong or missing something in the information?

Thanks

[BigNastyBrew]

There is a site here: http://johnlittle.com/tag/magnesium/ that has the transcripts for much of the waterganza shows that Jamil and Palmer did a few months ago on Brew Strong.

Here is a quote from that:

"Magnesium is important for yeast health and to enzyme co-factor. But in terms of the yeast, they will get all the need from the malt itself. Magnesium will come out into solution during the mash, so even if your water has only 10ppm Magnesium, your yeast will get all they need from the wort itself. Just something to be aware of."

Looks like he's quoting somewhere between the 48 and 52 minute mark of that episode.

[TimCA]

So are we saying to not correct low Mg in our water? Any idea how much Mg is available in say a Lb of grain?

TimCA

[blindguardian]

thanks for the replies and everyone's help and I will give the recommended adjustments a try then go from there.