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

[blindguardian]

I am planing on doing my first water adjustment
to this recipe and would like some input.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cream Of 3 Crops
Brewer: Blindguardian
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.70 gal
Estimated OG: 1.037 SG
Estimated Color: 2.8 SRM
Estimated IBU: 13.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 6.25 %
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
1 lbs Corn, Flaked (1.3 SRM) Grain 12.50 %
8.0 oz Rice, Minute Rice (1.0 SRM) Grain 6.25 %
0.50 oz Williamette [4.80 %] (40 min) Hops 7.4 IBU
0.50 oz Crystal [4.00 %] (40 min) Hops 6.2 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 3.00 gal of water at 161.7 F 152.0 F

I would like to know how this water adjustment looks for this style of beer or should I adjust it a different way.

the recipe has been adjusted to 5.50 gal batch size.

My water and the adjustments are as follows:

Starting Water (ppm):
Ca: 15.2
Mg: 1.12
Na: 3.21
Cl: 13.4
SO4: 13.8
CaCO3: 31.9

Mash / Sparge Vol (gal): 3 / 5.19
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 0 / 0
CaSO4: 0 / 0
CaCl2: 3 / 5.19
MgSO4: 2 / 3.46
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 87 / 87
Mg: 18 / 18
Na: 3 / 3
Cl: 141 / 141
SO4: 82 / 82
CaCO3: 32 / 32

RA (mash only): -41 (2 to 7 SRM)
Cl to SO4 (total water): 1.71 (Malty)

thanks,
Blindguardian

[Chupa LaHomebrew]

I'm admittedly just starting to get into water adjustments too, but I think that looks great. I think you should go with it.

[BigNastyBrew]

Been adjusting water now for the last 7 or 8 batches. I think you look good there.

[blindguardian]

Just curious, does it really make that much of a difference in taste when you make adjustments to the water?

[BigNastyBrew]

ab-so-lutely.

The biggest reason, I would say, is because it ensures you are mashing within the proper pH range for your mash, if done properly.

I made a couple Hefeweizens and a Blonde Ale just using 5.2 and my water and they were barely drinkable, compared to the darker beers brewed with my water. Once I started diluting and adjusting, the lighter beers taste as they should.

[blindguardian]

Hummm.... maybe this will just solve that extra something that does not seem right with my brews, at lease to me that is. The brews I have made up to this point has always gotten great comments from family and friends and some to the point that they wanted to start buying or should I really say paying me to brew some of them for there personal use but to me there seems to be something that just does not taste right with them.

I guess if I really think about it I should brew two batches of the same recipe (one with out adjusting and one with adjusting the water) to taste the difference for my self.

[dunleav1]

I would leave out the magnesium addition, there is plenty in your grain.

[BigNastyBrew]

I would leave out the magnesium addition, there is plenty in your grain.

Yep. Good Call.

However, due to the SRM of your beer, I would not just drop the Mg. I would change your additions a little.

2gm Gypsum
2gm Calcium Chloride
Balanced

or

2gm Gypsum
4gm Calcium Chloride
Malty