water treatment

[Ray Mason]

Hi guys, I’ve just received my water analysis from Murphy and Son shown below:
Calcium as Ca 3.2ppm
Magnesium as Mg <1ppm
Carbonate as CO3 6ppm
Sulphate as SO4 10.2ppm
Chloride as CL 8.8ppm
Nitrate as NO3 <1ppm
Alkalinity as CaCO3 10ppm
Total hardness 10ppm
pH 7.22

Their suggestion for brewing bitters and IPA is DWB@5.7oz/brl(96.9g/hl or 159g/brl), calculated with respect to be mixed with the grist.

I guess that equates to 22.3g for my 23litre brew.

For Stouts ----- Calcium Sulphate 3.6g. + Calcium Chloride 8.5g + Sodium Chloride 3.9g

For Milds ----- Calcium Sulphate 5.7g + Calcium Chloride 6.2g + Sodium Chloride 3.9g.

At present I dissolve 1 camden tablet in the mash liquor before mixing it with the grist to remove any chlorine, do I add the treatments above when the liquor reaches strike heat, or before, or doesn’t it matter? Thanks Ray.

[Ray Mason]

Thanks again Chris, what would i do without you,

[prolix]

Ray I put your figures through GW's water calculator here

and the salt additions where slightly different. I used the ion balance to guess you had 10ppm Na

I treat all my water before mashing so I would be adding for 30l all the water used not just 23l the brew length

hope this helps