Input on Water Report Please

[jakecpunut]

Hoping some of you water experts can give me a quick review of this water report..

I hope soon I can dive into the Bru'n Water spreadsheet but just do not have the time right now so I was hoping some of you may chime in..

Thanks in advance!

http://jakecpunut.com/images/RPWater.png

[dfalken]

Wow that water is basically a clean slate! Probably better than if I put my water through RO. It all depends on what style of beer you are brewing but you are going to need to raise the calcium level for sure. You probably want to raise Magnesium a bit too and then you will adjust chloride and sulfates depending on your beer's profile. What I can tell you is that you have very good water to start with and adjusting it should be a breeze.

[GarySped]

I agree. Water looks good. Assuming this is all that is in it. No fluorides? Low silica? Alkalinity is below 100 ppm. (whether expressed as bicarbonate or calcium carbonate). Better even closer to 50 ppm. Calcium and Magnesium should be adjusted. You want to aim for 50-80 ppm in the final beer (Calcium) for stability with 30-50 ppm. originating from malt. But 50% of starting calcium from water and malt is lost by the end of the brewing process (the mash bed is a great ion exchanger and a lot lost there). So calculate and double upfront any calcium (using the 30-50 ppm from malt as a guide). Calcium aids in stability by precipitating out calcium oxalate through the process and minimizing its chances to ppt. in the bottle and cause sediments and gushing potential. Though this has been questioned (as not so simple) recently by German brewing chemists.

Also see my post on the Quality Thread here. And use the Probrewer Tinseth water calculator to see how to best adjust water conditions.

[Beer_Nut]

Just out of curiosity, where is that report from?

[jakecpunut]

Just out of curiosity, where is that report from?

It's well water from a local winery just outside Mt. Airy, NC. We're in the process of starting up a brewery!