So just glancing at your numbers, it looks like your water is very close to ideal for some really nice pilsener or kolsch styles without making any real modifications to your water. As far as mineral additions, try a 50/50 split by ppm of each addition between your mash and kettle and play with it from there.įor further headaches, arcane knowledge, and similar fun, you might look into the book Water by John Palmer and Colin Kaminski. For malty beers increase the Cl2 to help improve the perception of malt character and don't neutralize all your RA to allow for the lower pH of darker kilned malts to take up the balance. Again, you should be able to find the formulas to dial that in reasonably easy, or better yet find a calculator app that will do it for you.īeyond that, for hoppy beers try to maintain around 4:1 ratio SO4 to Cl2 by ppm. Very roughly, if you want to neutralize your residual alkalinity (different from but tied to pH) in order to make your hops pop, you'll need approximately 1L of 1 N (82mL 70% phosphoric acid to 918mL water) solution of food-grade phosphoric acid per 3.7bbl of HLT water.
BEERSMITH VS BREWERSFRIEND HOW TO
The bad news is that you'll have to do some math to figure out how to manipulate your water to make different styles. The other part of that good news is that it looks like you can build your water to whatever you like from there. My brain hurts from all this water chemistry (haha) so any input and advice would be great!! I know my pale and IPA recipes are good and the lighter beers have turned out nice and the darker beers have promise (but not great). Really hoping to improve the taste of my hoppy beers, the small test batches I've done with the water here haven't had any "hop pop". Do I need to smuggle in the "good stuff"?! Is this the same as brewers gypsum? I'm guessing not as BSG lists their gypsum as 90-98% CaSO4. The only gypsum we can find here in Guatemala is "fertilizer gypsum" with a chemical analysis of: cold break, yeast performance, clarity, etc., should I add the CaCl and gypsum to the kettle? Or is it better to dilute and mix in water and slowly add to mash and sparge? I'd rather not adjust the whole HLT but I can if that's best.Ģ. If I'm hitting my mash ph with acidulated malt and most of my mineral additions are for "flavor enhancement" and post mash improvements i.e. This is my first stab at real water treatment (besides throwing some gypsum in the kettle while home brewing) and I'm using Bru'n Water, Brewers Friend and Beersmith to kinda cross reference each other it figure the target profile and mineral additions for each style of beer I'm brewing.ġ. I'll be using acidulated malt for ph control in the mash.
The water is very soft (not what we expected) and I'll be needing to add CaCl and CaSO4 back into the brewing water. We finally got our well on line and received the water analysis back from Ward Labs at the startup I'm working on in Guatemala.
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