Volume to be treated

[phill71]

On the Liquor teatment Cal on this forum I'm not sure on what amount to input into the 'volume to be treated box'

Is the mash volume i.e 10ltrs?
Is it the brewlength, i.e 23ltrs?
or Is it the total liquor i.e 32ltrs for a 23ltr batch?

Hopefully it's asimple question...but can't find any similar Q or A so far in this section.

Thanks

[Eric]

In this instance treat all liquor.
The principle is to replicate a water supply know to have the necessary ingredients proven over a substantial period to produce good results in a particular style.

[phill71]

Thanks,

So I input 36ltrs (which is the total liquor figure given in BYOBR book for my 25 ltr recipe) and then add all the recommended additions to the mash tun along with the grain and 13ltrs strike water.

Is this how it's done?

Cheers

[Eric]

Why not. Depends what you're adding, but that's what many do.

I tend to add chlorides to the mash and sulphates to the boil, but that's me, nothing more.

You need enough calcium in the mash, at the very least 50mg/l unless you are after near thin beer. Some of that will pass on to boil to influence many of the things that happen there, not least of which is extraction of hop oils and flavours. The yeast needs calcium for growth, just like you and I need it, so they avoid the yeast equivalent of rickets.

Very few rules are cast in stone, take with a pinch of salt advice from anyone who tells you differently.

[phill71]

Cheers Eric

Good advice...thanks for help

[simmyb]

Very few rules are cast in stone, take with a pinch of salt advice from anyone who tells you differently.

Is that Sodium Chloride or Magnesium Sulphate??

[Eric]

Very few rules are cast in stone, take with a pinch of salt advice from anyone who tells you differently.

Is that Sodium Chloride or Magnesium Sulphate??

Definitely both.

[Hogarth]

Thanks,

So I input 36ltrs (which is the total liquor figure given in BYOBR book for my 25 ltr recipe) and then add all the recommended additions to the mash tun along with the grain and 13ltrs strike water.

Is this how it's done?

Cheers

No, I don't think so. For a 13ltr mash you'd calculate the additions needed for 13ltrs and add those. You'd treat the 23ltrs of sparge water similarly.

Except that it's not so simple, this being water chemistry. Have you read the notes accompanying the calculator? No.9 goes into detail about what to add and when.