I live in an area with extremely hard water that is loaded with chlorine for sanitation reasons. If you are on a stable supply life will be easier. I should add that while my water tends to not have a lot in it, on occasions the water company has switched to a borehole source and I end up with water with 135 Alkalinity and 85 calcium. I can make a pretty good judgement as to what is in my water when I draw it to brew, making it simple to make adjustments. I've had many samples of my water analysed fully over the course of 12 months or so, to allow me to build up a picture of what happens trhoughout a yearģrd Sept 17th Jul 26th Jun 28th May 26th Mar 21st Feb 21st Jan 22nd Nov 28th Oct 11th FebĬalcium - 30.6 27.6 24.5 23.1 17.8 20.6 14.8 30.8 35.7 24.3
#MASH PH BEERSMITH FULL#
You add calcium using gypsum (calcium sulphate) and calcium chlorideģ) I decide on what salts to add in (2) depending on what flavours the Beer Style is known for, Hoppy/Dry beers I try to aim for two to three times as much Sulphate as Chloride, for malty / Full beers I aim for two to three times as much chloride as sulphate. but neither do the Czech Brewers, as they add calcium chloride and gypsum to their incredibly soft water!! For darker beers or Typical English ales I go up to 150-200ppm. yeah I don't brew with 'soft' water for pilsners. I normally aim for a minimum of 75ppm (I use a Salifert Calcium test kit to check mine), for pilsners. To adjust upward you can use sodium bicarbonate or sodium carbonate (Although I prefer not to raise the sodium level and use the potassium versions), and for dark beers/ and beers with lots of crystal malt you want your alkalinity to be up to 125ppm.Ģ) Ensure you have sufficient calcium, it's really important for a huge number of reactions in the mash, boiler and fermenter.
IF your alkalinity is excessively high (Say over 250-275) then look to using something like slaked lime treatment 48 hours in advanced to reduce the alkalinity to around half of your initial measure value, then use acid treatment for the rest. With a Brewmeister using Full volume mashing for pale beers I aim for an alkalinity of 15ppm This you can adjust downwards using acids, my preferred acids are sulphuric (for hoppy beers) and hydrochloric (for malty beers). ġ) Adjust the alkalinity for the style you are brewing. and before and after I've adjusted it to ensure that it is where I want it. For this I bought a Salifert Total Alkalinity test kit and I measure my alkalinity each and every time I brew.
it's an average of the results from several samples drawn throughout the year, and does not include the most important measurement for brewing - Alkalinity - The level of the bicarbonate ion in the water. I have found the water analysis provided by my water company to be pretty useless, and united utilities are one of the better ones. It does not have to be complicated or require a degree in excel to understand though. However, when you are trying to brew a beer at one extreme of the style and you have a water that is at the opposite extreme, that is when you have to look at water treatment in more depth, for example a pale beer with 'Hard' water, or a dark beer with soft water. In general, for most beer styles and most water supplies in the UK (Can't speak for outside unfortunately), good beer will result with the minimum of water treatment.
#MASH PH BEERSMITH SOFTWARE#
Im a software guy so dont have a background in biology or chemistry so some straight forward reading would be good. many types of acids whos names I cant even remember! What are the most common types that most of you use?Īlso is there any good reading (or just good tips) on this whole area of controlling the PH etc (and water if people think thats necessary). From my reading there seems to be so many options. However I would like to know what are the most common additions that most people are adding to adust their mash PH. Next stage in my learning I would like to figure out more about controlling the Mash PH etc. Fermentation chamber controlling the fermentation temperatures. My brewday is now very predictable in terms of numbersĢ.
After I got all my measuremeants nailed and my Beersmith profile adjusted. The majority of these have been very drinkable quality beers IMO. I've done a lot of brews with my BM over the last 4 years.
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