twd000
Well-Known Member
putting together my plan for a Munich Helles lager BIAB session this weekend. I used BeerSmith 3 to get the lactic acid value for a target mash pH of 5.4. Last thing to dial in is brewing salts (if any)
Here is my base water profile from Ward Labs:
pH 7.7
Ca: 51 ppm
Mg: 6 ppm
Na: 17 ppm
SO4: 12 ppm (3x Ward Labs value)
Chloride: 45 ppm
Bicarb: 111 ppm
Alkalinity: 91 ppm
Resid Alkalinity: 51 ppm
Here is what John Palmer's spreadsheet suggest for BJCP style 1D:
Ca: 50-60 ppm
Mg: 0-30 ppm
Na: <100 ppm
SO4: 0-50 ppm
Chloride: 50-100 ppm
Alkalinity: 0-40 ppm
overall not too far off. So I need to reduce alkalinity by ~1/2, while raising sulfate and chloride?
Problem I'm seeing is that both gypsum and calcium chloride increase calcium which I don't need.
3 grams of Epsom salts gets me the sulfate I need without putting Mg over the limit, but leaves chloride below target.
Any input on what to try for salts additions?
Here is my base water profile from Ward Labs:
pH 7.7
Ca: 51 ppm
Mg: 6 ppm
Na: 17 ppm
SO4: 12 ppm (3x Ward Labs value)
Chloride: 45 ppm
Bicarb: 111 ppm
Alkalinity: 91 ppm
Resid Alkalinity: 51 ppm
Here is what John Palmer's spreadsheet suggest for BJCP style 1D:
Ca: 50-60 ppm
Mg: 0-30 ppm
Na: <100 ppm
SO4: 0-50 ppm
Chloride: 50-100 ppm
Alkalinity: 0-40 ppm
overall not too far off. So I need to reduce alkalinity by ~1/2, while raising sulfate and chloride?
Problem I'm seeing is that both gypsum and calcium chloride increase calcium which I don't need.
3 grams of Epsom salts gets me the sulfate I need without putting Mg over the limit, but leaves chloride below target.
Any input on what to try for salts additions?