newfiebrew
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- Joined
- Mar 6, 2014
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Hello everyone... I am new to brewing and I haven't actually brewed any beer yet as I am just gathering my equipment for all grain brewing but I have a question about how to deal with my water for brewing lighter beers like a cream ale. I have pretty alkaline water and alot of bicarbonate deposits on my faucets at home so i'm guessing lighter beers will need some water adjustments but stouts and porters would be ok as is.
Here is my water info:
Ca:43mg/l
mg:12
alkalinity:160mg/l
hardness:157mg/l
CL:12mg/l
NA:13mg/l
so4:6mg/l
So I have used John Palmers graph from how to brew and it says I need to add approx 187mg/l per liter to lower my alkalinity for lighter beers but in doing so I put my calcium and sulfates to high so should I dilute 50/50 with deionized water (I can get for free) and if I do how would that change the above values? If I knew the changes caused by diluting I can plug the new values into palmers water spreadsheet and get a adjusted value for the amount of salts to add.Also how much bicarbonate can be removed by boiling your water?
thanks
Jamie.
Here is my water info:
Ca:43mg/l
mg:12
alkalinity:160mg/l
hardness:157mg/l
CL:12mg/l
NA:13mg/l
so4:6mg/l
So I have used John Palmers graph from how to brew and it says I need to add approx 187mg/l per liter to lower my alkalinity for lighter beers but in doing so I put my calcium and sulfates to high so should I dilute 50/50 with deionized water (I can get for free) and if I do how would that change the above values? If I knew the changes caused by diluting I can plug the new values into palmers water spreadsheet and get a adjusted value for the amount of salts to add.Also how much bicarbonate can be removed by boiling your water?
thanks
Jamie.