Which style of beer is most suitable to the water profile described below (all values in ppm and are an average taken from a local water report):
pH: 7.6
Hardness as CaCO3: 199
Calcium: 54
Free Chlorine (residual): 1.13
Magnesium: 16
Sodium: 7
Sulfate: 57
Taking these values (Ca2+ & Mg2+) and finding the effective hardness, residual Alkalinity and mash pH (at room temp) from the figure in John Palmer's book How to Brew I get the following:
Effective Hardness: 47.5
Residual Alkalinity: 150
Mash pH: 5.95
I had a few questions.
1. From this analysis it seems to me that the water that we brew with is suitable for darker style beers? Am I correct to make this assumption due to the higher pH and hardness levels?
2. The water report shows a value for free chlorine residual rather than chlorides. Are these the same substance?
3. When this report displays Hardness as CaCO3 do they refer to Total Hardness or Alkalinity?
4. Would any value be lowered/highered based on a stout or IPA?
Any other comments are welcome.
Thanks,
Tyler
pH: 7.6
Hardness as CaCO3: 199
Calcium: 54
Free Chlorine (residual): 1.13
Magnesium: 16
Sodium: 7
Sulfate: 57
Taking these values (Ca2+ & Mg2+) and finding the effective hardness, residual Alkalinity and mash pH (at room temp) from the figure in John Palmer's book How to Brew I get the following:
Effective Hardness: 47.5
Residual Alkalinity: 150
Mash pH: 5.95
I had a few questions.
1. From this analysis it seems to me that the water that we brew with is suitable for darker style beers? Am I correct to make this assumption due to the higher pH and hardness levels?
2. The water report shows a value for free chlorine residual rather than chlorides. Are these the same substance?
3. When this report displays Hardness as CaCO3 do they refer to Total Hardness or Alkalinity?
4. Would any value be lowered/highered based on a stout or IPA?
Any other comments are welcome.
Thanks,
Tyler