I got my report from Wards Labs and with a adjusting I can get to the following profile. What do you all think about this for a Blonde/Cream Ale?
Ca 92
Mg 11
Na 41
Cl 136
SO4 101
CaCO3 61
Ca 92
Mg 11
Na 41
Cl 136
SO4 101
CaCO3 61
Water Profile
- Thread starter Buzzbeer
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Due to the high chloride and sulfate, I'd dilute it at least 50% with RO water or distilled water. You will probably need a bit of acid to get the mash pH at 5.4-5.5.
Thanks Yooper, I've really been struggling with this water issue.
The report from Wards is different from the city info I got. Real variance is in the Ca, city says 30 ppm and Wards says 1 ppm. Should I try to get the chloride and sulfate down on the 50 ppm range?
Here's the Wards report
Ca 1
Mg 1
Na 54
Cl 12
SO4 15
HCO3 100
What do you suggest?
The report from Wards is different from the city info I got. Real variance is in the Ca, city says 30 ppm and Wards says 1 ppm. Should I try to get the chloride and sulfate down on the 50 ppm range?
Here's the Wards report
Ca 1
Mg 1
Na 54
Cl 12
SO4 15
HCO3 100
What do you suggest?
That's a lot better! If the sheet is S04-S, when you add this to a spreadsheet for brewing water, multiple that by 3, so it should be 45 ppm.
Your HCo3 is a bit high, so you will need some acid or acid malt to get your pH in range, unless making a darker colored beer. Or dilute with some RO or distilled water.
You can add a little calcium chloride to your water, to bring up the calcium and the chloride.
You will have to acidify your sparge water, due to the high HCO3.
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