Calcium Additions

[mat]

Can any one tell me whether additions of Gypsum/calcium chloride are calculated based on pre-boil volume or expected volume into the fermenter.

cheers.

[Aleman]

I theory based on the final volume in the FV. . . . Although I tend to base my mash additions on the volume of mash liquor, and the boiler additions on final FV volume . . . or I just simply say I can't be @rsed and put 2/3rds in the grist and 1/3 in the boiler, and treat the total volume of water. It really comes down to personal preference at the end of the day, and given the difference of 10-15 litres doesn't make a massive difference anyway. I would suggest until you get a handle on where water treatment is taking you, that you adopt one method and stick with it from batch to batch so that you are consistent with your method.

[mat]

thanks for the reply aleman.
all my additions of gypsum/calcium chloride so far iv'e added once the boil starts. the water usally starts around 170 cac03 before i make crs addition, so based on that i assume the water would already have enough calcium for the mash. i usally sparge about 33-35 litres from the mash for a 25 litre batch so the volume i have used is 33-35 litres to get the calcium up to around 180ppm for a pale ale and depending on the style use more gypsum or more calcium chloride. so in future should i calculate half way between 25 and 35 and what would be the down side to having to much calcium in the brew.

[Aleman]

Although the boil does require calcium the really important place to add it is at the start of the mash, as it is really important to getting a mash pH in the appropriate range. As you are treating your liquor with CRS then you will have calcium sulphate\calcium chloride hanging around following that addition and you do rightly say that you are likely to have enough anyway . . . although Salifert do a calium testing kit just to be on the safe side

Too much calcium in the brew isn't going to affect things all that much . . . look at Burton as an example . .The issue might be too much Sulphate leading to an 'eggy' smell during fermentation (the dreaded Burton 'Snatch') . . . other than that, I wouldn't worry too unduly . . .either your beer is fine or you would know about it

[boingy]

Can any one tell me whether additions of Gypsum/calcium chloride are calculated based on pre-boil volume or expected volume into the fermenter.

I'm a recent convert to "proper" water treatment and I was advised to calculate the CRS based on the total water usage and to calculate everything else based on the final brew length so I would say use your volume in the FV for your calcs.

[lupulin]

i usally sparge about 33-35 litres from the mash for a 25 litre batch so the volume i have used is 33-35 litres to get the calcium up to around 180ppm for a pale ale and depending on the style use more gypsum or more calcium chloride. so in future should i calculate half way between 25 and 35 and what would be the down side to having to much calcium in the brew.

It doesn't make a huge difference, but the mineral concentrations are of concern for wort production, so you should be calculating based on 35 liters. Like Aleman said, it would be difficult to get too much calcium. Your alkalinity will get way out of whack before you have too much calcium, if that makes sense.