What minimum water treatment to do...

[barneey]

Surely the alkalinity shouldn't present a problem in a porter?

I tend to go a lot lower with my water profile when using a BM.

[Sadfield]

Surely the alkalinity shouldn't present a problem in a porter?

I tend to go a lot lower with my water profile when using a BM.

Interesting. Never used one, or come across this as an issue. Always stuff to learn in brewing.

[jaroporter]

that's interesting information barneey. until I sort out a pH meter I have to trust the standard target alkalinity values, best guess adjusted for full-volume mashes. i would be interested to know if you - or anyone else who's measured - have any rule-of-thumb regarding alkalinity when full-volume mashing in the BM?

[barneey]

For BM use I would (at the very easiest option) always go to the lowest recommended level for Alkalinity based on a 3V. There is much debate on sparge liquor But I would always again go for a very low Alkalinity water 10 to 25.

To the original poster try another BM brew for your pale ale with a low Alkalinity version of your water, increase your calcium & see how you get on with the reported "harsh" effect.

Just one other question what is the maximum temperature you let the BM go up to with the grain still in contact with the liquor? I wouldn't personally go above 72c.

[chris172]

Just tried the Water Treatment Calculator.

Unsure what to put in the Carbonate anion box as it pre populated it. Or do I put the alkalinity of my water? confused on this step. Also the target 'style' should it be general, automatic????

I have boiled the water already so ticked the balance Co3 button to remove the profile mismatch warning.... what s this look like?

[Goulders]

You need the Residual Alkalinity as CaCO3, not CO3; although you won't achieve 20 by boiling. Then see what the figures look like

[Eric]

That figure for carbonate will be correct.
Note the reduction in calcium due to boiling.
Will you be adding the salts advised?

I advise you don't add any chalk.

[Goulders]

That figure for carbonate will be correct.

I think the OP was aiming for a RA of 20 as CaCO3 like Barneey, not as CO3, which is why I suggested changing it to that.

[Eric]

That figure for carbonate will be correct.

I think the OP was aiming for a RA of 20 as CaCO3 like Barneey, not as CO3, which is why I suggested changing it to that.

But neither that calculator, nor its originator, use the hyperthetical residual alkalinity.

I'm fairly sure Barneey's alkalinity was the real amount, that is what would be measured using such as a Salifert kit.

[chris172]

Goulders... The default was 20 when I ticked the boil as thats what I've already done. Also, ticked the CaC03 box and it made the Calcium Carbonate(chalk) addition be now 0.15gms and all the others stay the same.

Eric... I was going to... but for .15gm of chalk it's almost nothing anyway so will leave.

Do you think I should start again with the water and use the CRS method? I only ticked the boil as thats what I've already done. Should I do another Salifert test on the boiled water??? My test results were from cold tap water.

Is there anything that lists the Residual Alkalinity for different beer styles?? or am I running before I can walk???

[Eric]

Ah, confusion I think. The 20 in Graham's programme is what alkalinity exists after boiling and racking off from sediment.
Graham has always boiled but generally found it necessary to filter the liquor to remove the carbonate. Once the water cools and startes to absorbe CO2 the alkalinity goes back into solution.
Graham has always managed to reduce his alkalinity by this method, but I never could because much of the alkalinity in my water is attached to magnesium which remains in solution after boiling.
Acid for me is just so easy.

[chris172]

So theoretically even though I boiled and cooled the alkalinity would stay the same?? it's just the chlorine i've removed?? I was going to rack it off the sediment though

Should I still use the CRS method then to get it down to 20???

[Goulders]

I use CRS, which is easier to get hold of and manage. With your alkalinity of around 109, you should be able to get a good profile with CRS and salts. My alkalinity is around 250

[chris172]

I think I'll give it a go and see what happens.

Would it be of benefit if I start afresh and get a Murphy Water Report before my next brew??? Would it give a better profile and make the entering of the info into the Water Calculator easier?

[Goulders]

You've got the Salifert test kit so that's a start. Have a go using the water report to start with for the calcium figures etc, then contact Wallybrew on here who will give you a more comprehensive report than Murphys can.