Understanding Water Profiles

[Phil MFC]

Hi All,

Could someone advise on the following water profile and how I would apply this to Spotless Water as I want to use for a Sussex Best Bitter Clone.

Ca+2	Mg+2	Na+	Cl-	SO4-2	HCO3-
100	5	35	60	50	265

It's the quantity I need to add that I don't understand yet? Are the 'quantities' in grams? I have read about ppm but that is confusing as well. A simple explaination for a simple man would be fantastic.

Many Thanks
Phiul MFC

 

[Donoroto]

Very simple version:
You could do that with some calcium chloride, magnesium sulphate, and maybe a bit of sodium chloride (non-iodized salt). The key numbers are calcium (needed for the yeast) and the sulphate-to-chloride ratio. Magnesium can be zero or 15 or between, not significant. Sodium can be zero.

There is a water calculator that you can link to from the recipe builder. Go into it from the recipe, and add grams of the brewing ‘salts’ until the numbers are pretty close. It is a trial and error process, and might take a dizen tries to get it close.
Then save that and return to the recipe using the buttons; those salts will then be a part of the recipe.

Try it with a test recipe. Note that your malt selections affect the amounts you will use yo get the desired result.

 

[Megary]

I'll try. I'm not sure how simple this is though.

The above numbers are the dissolved concentrations of each mineral in ppm. I don't know what the mineral concentrations are for Spotless Water is, so I'm hoping you do.

For starters and to keep it simple, you can pretty much forget Mg - Magnesium. Just keep that number as low as possible.
Also, Na - Sodium. Not a major contributor, but a little can help accentuate beer flavor.
Also, HCO3 - Bicarbonate. This number is NEVER a target. It's a long story, but once you get your Mash pH into its optimal range (usually 5.2-5.6), then whatever the HCO3 number is, so be it. Don't try and hit a HCO3 number.

That leaves Ca Calcium, Cl Chloride, SO4 Sulfate. So how do we adjust for these? By adding mineral salts. The most common are:
Gypsum CaSO4 - which will obviously add Calcium and Sulfate
Calcium Chloride CaCl - self-explanatory
Salt NaCl - self-explanatory. But it is recommended to use non-iodized salt.

How do you add these and how much? I prefer using all fractions of teaspoons for my additions because it's easy and I'm not too hell bent on precision when it comes to brewing salts. Measuring and weighing in grams is likely to be more accurate, assuming your scale is dependable. You will need to use Brewing software that can calculate mineral additions for you, unless you are a masochist. This site has a great one. As does Bru'n Water. And others.

The calculators will ask for your starting water profile in ppm. You will need this to get going. Then you will need to add your "target" water profile. Then you will have to add your Grain Bill for the beer you are making because this will affect your Mash pH.

After that, you can start adding a bit of whatever salt is necessary until you are close to your target. The calculators will show you how each addition changes your mineral profile. You will never hit the target exactly, so don't try. Close is good enough.

Finally, keep an eye on your Mash pH. The calculators will do this for you but sometimes you have to add something to raise or lower your pH to get it in its happy place. The easiest way to RAISE mash pH is by adding Baking Soda NaHCO3, but keep in mind, that will also add Na. This is rarely a problem unless your starting water is high in Na to begin with. The easiest way to LOWER mash pH is to add an acid, Lactic acid and Phosphoric acid are the two most common.

Good luck.