Dr. Francois
Well-Known Member
Hello,
I'm planning a batch of Brown Porter in the next few weeks. I'm wondering if any experts or nice novices would offer opinions about my brewing water and if it needs adjustment.
I'm not salt-happy; I'd rather do nothing. But if something in my water profile indicates that I'm not going to get a soft and sweet porter, I'd love to know about it!
One note: I do treat my mash water with trace ammts of potassium metabisulfite to remove the chloramine.
Here's my water report:
Analyte / typical concentration / range
calcium 50 40-60
magnesium 40 30-40
HCO3 15 10-25
Na 44 30-60
SO4 70 40-150
C1 46 10-100
total hardness 90 85-100
Chloramine 2 1-3.5
pH pH Units 9.4 9.2-9.8
I really appreciate your input!
Thoughts?
I'm planning a batch of Brown Porter in the next few weeks. I'm wondering if any experts or nice novices would offer opinions about my brewing water and if it needs adjustment.
I'm not salt-happy; I'd rather do nothing. But if something in my water profile indicates that I'm not going to get a soft and sweet porter, I'd love to know about it!
One note: I do treat my mash water with trace ammts of potassium metabisulfite to remove the chloramine.
Here's my water report:
Analyte / typical concentration / range
calcium 50 40-60
magnesium 40 30-40
HCO3 15 10-25
Na 44 30-60
SO4 70 40-150
C1 46 10-100
total hardness 90 85-100
Chloramine 2 1-3.5
pH pH Units 9.4 9.2-9.8
I really appreciate your input!
Thoughts?