Need help figuring out my water.

[autonomist3k]

Here is a copy/paste from EZ water calculator.

Starting Water (ppm):
Ca: 12
Mg: 3
Na: 5
Cl: 3
SO4: 4
HCO3: 31

Mash / Sparge Vol (gal): 5 / 5
RO or distilled %: 0% / 0%

Total Grain (lb): 15.0

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 1.5 / 1.5
CaCl2: 2.5 / 2.5
MgSO4: 2 / 2
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 66 / 66
Mg: 13 / 13
Na: 5 / 5
Cl: 67 / 67
SO4: 89 / 89
Cl to SO4 Ratio: 0.75 / 0.75

Alkalinity (CaCO3): 31
RA: -24
Estimated pH: 5.58
(room temp)




I calculated these additions to get the mash ph down, add calcium, add magnesium, and the CL/SO ratio where I want it for an IPA.

My only question is, if I have the mash ph right then what does the -24 residual alkalinity mean for me? Does it even matter if the mash ph is at the correct range?

This is the one thing I just haven't been able to figure out, I've listened to the "water ganza" on brew strong at least 3 times, and I've read through the Water book(that's a confusing book) and I just don't get it.

 

[autonomist3k]

I just recalculated for a stout and the RA is still in the negative, the mash ph is pretty much the same with just about the same additions, this just confused me even more.

Here's a copy of that.

Starting Water (ppm):
Ca: 12
Mg: 3
Na: 5
Cl: 3
SO4: 4
HCO3: 31

Mash / Sparge Vol (gal): 4.1 / 5.6
RO or distilled %: 0% / 0%

Total Grain (lb): 12.3

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 3 / 4.0975609756
MgSO4: 2 / 2.7317073171
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 65 / 65
Mg: 15 / 15
Na: 5 / 5
Cl: 96 / 96
SO4: 54 / 54
Cl to SO4 Ratio: 1.77 / 1.77

Alkalinity (CaCO3): 31
RA: -24
Estimated pH: 5.50
(room temp)

 

[Yooper]

Don't worry about the residual alkalinity. What matters is the mash pH. 5.58 is really a bit too high.

I'd increase the gypsum a bit (forget about sulfate/chloride ratio and just look at the numbers). You may need some acid to get to a mash pH of 5.3 (where I like my IPAs).

EZ water has never once predicted a close mash pH for me. I'd try a second spreadsheet, or even a third, with a better one. Try Brewer's Friend (similar to EZ water, so it's easy to use) or Bru'nwater (learning curve, but the best for info).

 

[autonomist3k]

That's kind of what I was thinking, makes sense.
So residual alkalinity is like your waters ability to buffer after its reactions with the malt have already happened?

You're right Bru'n water definitely has a learning curve, I haven't figured it out yet.
I'll check out brewers friend, I didn't know they had a mash ph calculator.
Thanks.