I've even seen some recommended profiles that are impossible to achieve, chemically speaking. When you see a profile called something like "Malty, Pale," I'd say that's likely some combination of the profile inventor's personal taste and/or calculated to get close to some target mash pH with a typical grain bill for that style. It's probably happened, but I don't recall it. unless a brewery tells you, you don't know if/how they are treating that base water.Īs far as water profiles coming from breweries themselves, I don't know if I can recall ever seeing a water profile published by a brewery. One caution about using a water profile from a locality and assuming that the famous beers brewed there used that water. "Dublin" or "Burton," you can probably assume the profile is based on one or more water reports from that locality. I hope this explanation is it will vary from calculator to calculator, but when you see something called, e.g. So, does that mean that the target water profiles used in the calculators do not actually come from the breweries, but are a sort of backward engineering, based on trial and error, where the actual results from the recipe dictates the adjustment of the target water profile? Or is it a bit of both, and if so, then that creates an inconsistency issue with regards to how the mash water and sparge water are to be treated. But that doesn't seem to be the case, since the calculators adjust both the mash water and the sparge water separately (salt additions as well as acid additions), whereas, as you have pointed out, based on the breweries you have familiarity with, they seem to focus almost exclusively on the mash water, although the pH of the sparge water (and not the salt additions) may be of concern. But if that's the case, then the water calculators for homebrewers should address the adjustment of the mash water and sparge water in the same way that breweries do. Most sources seem to suggest that the target water profiles come from the breweries themselves, whether directly, or assumed from the source water they use, which makes some sense. should the mash and sparge water be treated differently in terms of salt additions and pH? where do the recommended target water profiles come from? andĢ. I'm currently trying to understand how water adjustment calculators work, and two of my main questions are:ġ. And read the Bru'nWater water knowledge pages.Ĭlick to expand.I'll try to explain why I'm interested in how the breweries adjust their water, although it's a little difficult to clarify this. Let me know if you want a link to the whole powerpoint presentation. You may be wondering how to make the decisions (goals) needed before doing the above. too low: add Sodium Bicarbonate or Calcium Hydroxide to increase.too high: add acid malt, lactic acid, or phosphoric acid to decrease.right on: add more Calcium Chloride and/or Calcium Sulfate to the kettle only to reach desired calcium.too low: add Calcium Hydroxide to reach desired calcium.too high: add more Calcium Chloride and/or Calcium Sulfate to reach desired calcium.If no, and if mash pH prediction so far is….Here's one approach (starting with distilled or RO water), C&P'd from a presentation I gave last year:ġ) Start with Distilled (or RO) Water and Grain BillĢ) Decide how much Chloride and/or Sulfate is wanted for flavor, and add Calcium Chloride and/or Calcium Sulfate to reach Click to expand.That depends on what your goals are.
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