is there enough Mg in grains thats there is no need to add to brewing water?

[ABVIBUSRM]

Do you need to add mg when building water or does the malts provide enough?

 

[Yooper]

Do you need to add mg when building water or does the malts provide enough?

There is enough in the malt for yeast health.

I don't add magnesium in any of my beers, including my IPAs, but mabrungard has often said that using some in a modest amount can help provide a "dry" sour bitter flavor some brewers might like in an IPA. It is a laxative in larger amounts (remember Milk of Magnesia? )

 

[ABVIBUSRM]

There is enough in the malt for yeast health.

I don't add magnesium in any of my beers, including my IPAs, but mabrungard has often said that using some in a modest amount can help provide a "dry" sour bitter flavor some brewers might like in an IPA. It is a laxative in larger amounts (remember Milk of Magnesia? )

Yeah im gonna skip the Mg...dont want people mess'n their drawers

 

[ABVIBUSRM]

Im going ph 5.4

ca-54
mg-0
sodium-0
chloride-56
sulfate-55

see what happens..just to be sure distilled has 0 bicarbonates right? and 0 alkalinity?

 

[MaxStout]

Im going ph 5.4

ca-54
mg-0
sodium-0
chloride-56
sulfate-55

see what happens..just to be sure distilled has 0 bicarbonates right? and 0 alkalinity?

Distilled is 0 everything.

 

[ABVIBUSRM]

Distilled is 0 everything.

and correct me if im wrong ph is 7?

 

[Yooper]

Im going ph 5.4

ca-54
mg-0
sodium-0
chloride-56
sulfate-55

see what happens..just to be sure distilled has 0 bicarbonates right? and 0 alkalinity?

Right.

Your profile is a good "basic" profile, but it really depends on what you're making as to whether 5.4 is where you want to be- but again, it's a good basic place to be.

 

[ABVIBUSRM]

Right.

Your profile is a good "basic" profile, but it really depends on what you're making as to whether 5.4 is where you want to be- but again, it's a good basic place to be.

A boston lager type..grist is 2 row and caramel 60

 

[ABVIBUSRM]

Thanks alot yooper been a help im starting to understand this.. cheers

 

[MaxStout]

There's a good primer here to grasp the basics of water chem. The subject of brewing water can be a little daunting, but it gives a good start for you to run with the fundamentals. Also, if you haven't done so already, download the free Bru 'N Water spreadsheet. There'a bit bit of a learning curve, but once you get familiar, it's very helpful.

 

[ABVIBUSRM]

There's a good primer here to grasp the basics of water chem. The subject of brewing water can be a little daunting, but it gives a good start for you to run with the fundamentals. Also, if you haven't done so already, download the free Bru 'N Water spreadsheet. There'a bit bit of a learning curve, but once you get familiar, it's very helpful.

yeah i have ez water and bru'n water..thanks alot Max cheers

 

[Yooper]

A boston lager type..grist is 2 row and caramel 60

If you're doing a boston lager, reduce the sulfate as you don't want it in there. You don't need to add any gypsum to that beer, and just enough calcium chloride to get your calcium to 40 ppm or more.

 

[ABVIBUSRM]

If you're doing a boston lager, reduce the sulfate as you don't want it in there. You don't need to add any gypsum to that beer, and just enough calcium chloride to get your calcium to 40 ppm or more.

Great!! thank you