This week I have been listening to and reading various blogs and articles on water quality and profiles. It should be noted that I failed chemistry.... twice, and only passed the third time because I cheated (my karma is coming); therefore try as I might I am at a loss of making heads or tails of water profiles. I typically brew with spring water, simply because I have never bothered messing with water, but I want to start; so I was hoping someone could look at an example and give me guidance.
I am brewing an American Brown Ale, I am trying to keep the IBU's around 30, so I am not going to be aggressively hoping. The SRM is going to be slightly higher than most ABR at 32. I live in Columbus and the following is my water profile:
Ca 31
Mg 10
HCO3 34
SO4 59
Na 15
Cl 25
Hardness 118
I know I need my profile to be around
Ca: 60-120
Mg: 10-15
Na: 10-20
SO4: 75-150
Cl: 40-65
HCO3: 30-60
What would be the easiest way to do this?
Thanks for the help
I am brewing an American Brown Ale, I am trying to keep the IBU's around 30, so I am not going to be aggressively hoping. The SRM is going to be slightly higher than most ABR at 32. I live in Columbus and the following is my water profile:
Ca 31
Mg 10
HCO3 34
SO4 59
Na 15
Cl 25
Hardness 118
I know I need my profile to be around
Ca: 60-120
Mg: 10-15
Na: 10-20
SO4: 75-150
Cl: 40-65
HCO3: 30-60
What would be the easiest way to do this?
Thanks for the help