WinterWarlock
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- Sep 13, 2017
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I'm brewing a brown ale and I'm looking to to adjust my water to resemble the Brewers Friend London profile, as my source water does not contain sufficient bicarbonate. To treat 15.5 gallons of liquor, I've calculated the following additions to get in the ballpark: 3.95 grams Gypsum, 1.94 grams Calcium Chloride, and 17.44 grams chalk. I'm not particularly interested in the pH altering effects of the chalk, as I suspect the acidic nature of the dark crystal and roast grains in my recipe will get me into acceptable range. My goal in adding the chalk is simply to raise the bicarbonate content. My source water report is as follows (in ppm):
Calcium: 20
Magnesium: 6
Sodium: 35
Chloride: 39
Sulfate: 11
Alkalinity: 87
Hardness as Calcium Carbonate: 76
(No value reported for bicarbonate)
Now here's my target:
London (Porter, dark ales)
In this thread: How can I get the chalk to dissolve?, AJ Delange states it is rarely necessary to add chalk to brewing liquor, which causes me to question my water additions. I suppose I could add baking soda to get the bicarbonate I'm looking for, however I'm already starting with a good amount of sodium in the water. Should I just roll with the water as it is? I've brewed decent dark beers with my water as is, however they sometimes have a bit of tanginess I could do without. Any help would be greatly appreciated.
Also, I'm brewing a 12 gallon batch of the the following recipe using the no-sparge biab method:
https://growlermag.com/homebrew-recipe-wheaty-brown/2/
Thanks!!!
Calcium: 20
Magnesium: 6
Sodium: 35
Chloride: 39
Sulfate: 11
Alkalinity: 87
Hardness as Calcium Carbonate: 76
(No value reported for bicarbonate)
Now here's my target:
London (Porter, dark ales)
Ca2+ | Mg2+ | Na+ | Cl- | SO42- | HCO3- |
---|---|---|---|---|---|
Ion Profile in ppm | |||||
100 | 5 | 35 | 60 | 50 | 265 |
In this thread: How can I get the chalk to dissolve?, AJ Delange states it is rarely necessary to add chalk to brewing liquor, which causes me to question my water additions. I suppose I could add baking soda to get the bicarbonate I'm looking for, however I'm already starting with a good amount of sodium in the water. Should I just roll with the water as it is? I've brewed decent dark beers with my water as is, however they sometimes have a bit of tanginess I could do without. Any help would be greatly appreciated.
Also, I'm brewing a 12 gallon batch of the the following recipe using the no-sparge biab method:
https://growlermag.com/homebrew-recipe-wheaty-brown/2/
Thanks!!!