I am using Brun Water to calculate water adjustments and it seems that a good solution for a Wheat IPA All Grain recipe I am working on would be to use Sulfuric Acid for the mash acidification because it will add sulfates which my water greatly lacks for a somewhat hoppy bear.
My first question is whether anyone has used sulfuric acid to good effect? Secondly, where do you get it?
I can not seem to find a food grade sulfuric acid that comes in a small quantity, say 4 oz. bottle. I don't want a litter of the stuff. Any ideas???
Thanks,
JerryD
Hi Jerry,
So the question you asked, about how to add sulfates for hop expression, I also had. I found an answer.
You are not asking how to adjust mash ph and there is no need to add any sulfates for hop expression before the mash. You just want the finished beer to have a reasonable level of sulfates to enhance the hops, probably about 300ppm for a well hopped beer.
I too looked at sulfuric acid after reading bru nwater. I found that the food grade stuff sells in bulk and the quantity is greater than I'd ever use as a home brewer. Also, the idea of handling liters of a strong acid that gives off corrosive fumes... no. I ruled that out. So, what does that leave as a means to add sulfates?
Calcium Sulfate a.k.a Gypsum. Gypsum can add sulfates it seems, but lowers pH. Not ideal for me, as I already have lowered the pH for the mash and I am not looking to lower it in the finished beer. Although, I can think of one reason I might do that. If I wanted to lower the ABV by adding distilled water and I was adding a lot, then I may want to adjust the pH a little and add some sulfates. But, assuming your pH is where you want it already in your finished beer, then what does that leave?
Food grade magnesium sulfate a.k.a. Epsom Salts. From what I read on how to brew dot com, under the Using Salts section, Epsom Salts will not lower ph that much, but will add 103ppm sulphate and 26ppm magnesium per gallon for every gram you add, so getting close to 300ppm seems like it is achievable, provided you don't already have loads of magnesium in your water. (Of course, magnesium can be used as a laxative so be careful not to inadvertently overdo it!)
I have not brewed with Epsom Salts yet and as a fairly new all grain brewer I am still learning. So don't take my advice without verifying first for yourself. I am not a chemist either, but, from what I've read on this so far, I am going to try using Epsom Salts to brew an Extra IPA. My water profile has no sulfates or magnesium. Really good for malty beers. Not good for an Extra IPA like a Sierra Nevada Torpedo clone.
I hope the Epson Salts work some magic and allow me to successfully diversify into making my first great well hopped beer.:rockin: