Understanding my water report

[kearnage]

Hello

After getting my kit up to scratch, fermentation conditions tuned and several brews under my belt I've now turned my attentions to getting my water right.

I got in touch with my water supplier and asked for the water report for my area. I was expecting to see all the values that people discuss here but when it came through I couldn't work out anything I needed from it.

Here is the report I received: https://dl.dropboxusercontent.com/u/705 ... Report.pdf

I was wondering if any of your fine minds out there could give me some pointers. Is this the report I need. How do I use it if it is? etc.

Thanks

[vacant]

From SWW web site:

"If you would like specific details of the relative hardness and average concentration of calcium and calcium carbonate in your water supply area please contact our Services Helpline on 0344 346 2020.

Rather than ask for a water report, work out what info you want and ask them specifically for that. Or, don't bother but instead get a Salifert test kit to test the water each brew day.

[kearnage]

Think these should cover me? Or am I going overboard again. I do get carried away when it comes to buying bits for brewing.



The more I think about the water board readings being averaged over the region (which in this case is huge) as well as time, the more it makes me want to be able to do it myself.

The big question for me is: how much of a difference does it make to the resulting ale?

Thanks

[vacant]

Just the Carbonate Hardness/Alkalinity kit.

You probably have soft water which is a good starting point for lighter coloured beers, not so ideal for stouts/porters.

Brupaks water treatment (other salts/acids are available!)

[kearnage]

OK, Thanks for the help.

I think I'm going to get my water tested properly (by WallyBrew if I can), use that as a base and test alkalinity for each brew and adjust as needed.

[Dave S]

OK, Thanks for the help.

I think I'm going to get my water tested properly (by WallyBrew if I can), use that as a base and test alkalinity for each brew and adjust as needed.

From Wallybrew you will get an accurate and reliable analysis of all the constituent salts you need. A Salifert Alkalinity kit is still a good idea though for regular monitoring.

[kearnage]

I got WallyBrew to test my water with the following results

Sodium as Na, mg/L - 9.8
Potassium as K, mg/L - 0.9
Magnesium as Mg, mg/L - 1.6
Calcium as Ca, mg/L - 18.3
Chloride as Cl, mg/L - 15.3
Nitrate as NO3, mg/L - 0.6
Phosphate as PO4, mg/L - 3.0
Sulphate as SO4, mg/L - 24.3
Total alkalinity as CaCO3, mg/L - 16
pH - 5.62
Conductivity, uScm at 20C - 129
Total residual chlorine as Cl2, mg/L - 0.03

Thanks WallyBrew.

I also purchased the Salifert Alkalinity kit. Now I just need to work out one of those water calculator spreadsheets out there and translate the result into something I can understand.

I've got to admit that everything else in brewing so far I've been able to grasp easily. This bit is confusing me something crazy.

[Matt in Birdham]

That looks like a very good starting water to me kearnage - well done

I also got my test results back today (thanks WallyBrew!). The area is Portsmouth Water/Chichester Area. Happy to post them up if they are of use to someone (nothing like as nice as the water above, but I was glad to see my own testing with the salifert kit was at least in the ballpark).

[vacant]

This bit is confusing me something crazy.

Me too. Entering those figures into the Liquor Treatment Calculator gives a water that can't exist. Initial ion balance check result: 1.47 and 1.26 see note 3: "The two figures should be within 10 per cent at worst".

But if your total alkalinity is 26, not 16 then it all balances nicely. Typo?

[Jocky]

I got WallyBrew to test my water with the following results

Sodium as Na, mg/L - 9.8
Potassium as K, mg/L - 0.9
Magnesium as Mg, mg/L - 1.6
Calcium as Ca, mg/L - 18.3
Chloride as Cl, mg/L - 15.3
Nitrate as NO3, mg/L - 0.6
Phosphate as PO4, mg/L - 3.0
Sulphate as SO4, mg/L - 24.3
Total alkalinity as CaCO3, mg/L - 16
pH - 5.62
Conductivity, uScm at 20C - 129
Total residual chlorine as Cl2, mg/L - 0.03

Thanks WallyBrew.

I also purchased the Salifert Alkalinity kit. Now I just need to work out one of those water calculator spreadsheets out there and translate the result into something I can understand.

I've got to admit that everything else in brewing so far I've been able to grasp easily. This bit is confusing me something crazy.

Wow, you have very low alkalinity in your water.

Best calculator to start with is this one. http://www.jimsbeerkit.co.uk/water.html

I don't think you will need to do much more than boost the calcium level level up to 100-150ppm by adding a combination of gypsum and calcium chloride, the balance of which will be decided by whether you are making a hoppier/dryer ale or a sweeter ale.

But frankly the differences in the result are tiny. You need to be making good to very good beer first to notice them.

[kearnage]

So...

I put the values in as given in the report and set it as if I was going to make a porter for example.

Is this correct?

And if so what would I be adding?

Thanks

[Jocky]

It has made a list of suggested salt to add and quantities at the bottom based upon a selected profile. I think it's probably too complex initially, I would just go with adding some calcium chloride into the mash - a teaspoon, maybe two if you are doing as much as 40 litres.

That will boost the calcium level in the mash and push the ion balance more toward chloride in the final beer.

But that's about as far as my water knowledge goes, and I have zero experience of dealing with soft water, so hopefully Aleman or someone that knows more will be along to help you in a bit.

[Aleman]

You Pulling water out of my pipes[/url]??

Code: Select all

             2015                                                                  2014
             3rd Sept  17th Jul  26th Jun  28th May  26th Mar  21st Feb  21st Jan  22nd Nov  28th Oct  11th Feb 
Calcium    -   30.6      27.6      24.5      23.1      17.8      20.6     14.8       30.8      35.7      24.3
Magnesium  -    6.4       5.1       4.3       4.0       3.0       3.3      2.1        6.9       8.3       3.1
Sodium     -   14.0      14.2      16.6      13.0      11.3      12.0      8.2       15.4      16.2      12.0  
Potassium  -    0.6       0.6       0.7       0.7       0.7       0.9     <0.5        0.6       1.0       0.7

Sulphate   -   59.0      43.7      50.3      44.1      33.3      37.3     27.4       50.6      68.2      42.8
Chloride   -   12.9      12.4      12.0      12.5      12.0      11.3      8.5       11.7      15.6      11.1
Phosphate  -    6.6       5.5       5.2      7.0        6.1       6.8      5.9        6.2       6.2       4.7
Nitrate    -    1.6       1.6       1.5       1.7       1.9       1.7      1.3        1.7       2.1       1.3

Alkalinity -   57.0      52.0      44.0      34.0      30.0      33.0     18.0       67.0      67.0      32.0  

I've run the results through my fav calculator and it certainly balances at only 0.14 milliequivilants difference

Treatment wise, for dark beers or beers with more than a little bit of crystal you need to add alkalinity, the quick and dirty way to do this is with sodium or potassium bicarbonate, personally I prefer the potassium version as there are issues when the sodium content gets much above 50mg/l

Worlds your oyster though with calcium chloride and gypsum. You certainly need more calcium, I normally aim to add between 70 and 150mg/l depending on what I'm brewing and vary the sulphate to chloride ratio between 2:1 (IPA's hoppy ESB's) and 1:3 (pilsners) . . .And Yeah I know that all the authorites state that Czech brewers use 'soft' water with little calcium in it. I've seen Czech brewers adding calcium chloride and gypsum .

If you don't do any treatment then beers end up a bit Meh, muddied flavours with nothing standing out.

If you want to keep it simple, a tsp of gypsum in the mash and a tsp of calcium chloride in the boil will be good for all apart from dark beers where you do need to get the alkalinity up.

[Matt in Birdham]

Aleman do you adjust your magnesium up at all? I just found out that I, too, have very low Mg @ 3.1mg/l and was wondering if a couple of grams of epsom salts wouldn't go amiss?

[Aleman]

Not at all, Mg is a trace requirement and the malt will supply all you need.

Having said that I have supplemented it in the past, but decided at 2g in 100L (to get to 5mg/l of Mg) it was in the homeopathic range