I am trying to sort out some water treatment for various brewing styles and I have read two excellent publications. These are CBA factsheet No1 and Murphy's 'Burtonisation of Brewing Liquor - Water, Water Everywhere' by Ray Alton. Can anyone help me with the following:
1. In the CBA factsheet it is reported that Murphy's recommend certain levels of irons for different beer styles. These correspond pretty well with Ray Alton's article, except for Mild - where alkalinity is shown as less than 150 on the factsheet, but as 50 in Ray's article.
2. The CBA factsheet states 1gm sodium chloride per gallon, adds 86ppm sodium and 133ppm chloride. Has anyone got the split for calcium chloride?
3. Ray's arcticle suggests various relationships between sulphates and chlorides depending on beer style. These correspond to his last page typical liquor analysis for bitter and porter but not for Milds. Vis he recommends a ratio of 1:2 for sulphate/chloride whereas the table gives 150/200. I wonder whether there might be a misprint in the Mild column.
Water Treatment
-
Graham
I have issues with some of the things in the Murphy's article - particularly as they are supposed to be brewery chemists. However, I would take their figure for alkalinity as being the more accurate. Nobody wants excessive (bi)carbonate in their water, as long as the desired mash pH can be met.
Calcium chloride as the dihydrate, which is the type usually sold in home brewing shops:
Calcium: 27.26%
Chloride: 48.23%
Water: 24.51%
You get wildly differing sulphate / chloride ratios depending upon which reference you look at. My reference will give 2:3 for milds, unless I change my mind between now and publication.
If you are going to use CRS, beware there are mistakes in a couple of the columns in the CBA fact sheet, and both the CBA sheet and the brupaks web site have unacceptable rounding errors in their conversion from pints per barrel to millilitres per litre.
I am working on a browser-based water treatment calculator, which looks like it might be finished sometime today. You are welcome to play with it if you wish.
Calcium chloride as the dihydrate, which is the type usually sold in home brewing shops:
Calcium: 27.26%
Chloride: 48.23%
Water: 24.51%
You get wildly differing sulphate / chloride ratios depending upon which reference you look at. My reference will give 2:3 for milds, unless I change my mind between now and publication.
If you are going to use CRS, beware there are mistakes in a couple of the columns in the CBA fact sheet, and both the CBA sheet and the brupaks web site have unacceptable rounding errors in their conversion from pints per barrel to millilitres per litre.
I am working on a browser-based water treatment calculator, which looks like it might be finished sometime today. You are welcome to play with it if you wish.
-
MARMITE
Yes - I would like to use it too please. Incidentally on the issue of measuring small quantities, I have a pair of old fashioned sweet scales measured in drams, which gives 8 divisions per ounce. From this one can easily estimate 5gms. Using gypsum at 1gm adding 232 mgs per litre for calcium and 558 mgs per litre for sulphate, a 5gm dose adds 50 mgs of calcium and 121 sulphate in 5 gallons. This is equivalent to a 5ml teaspoon and fits perfectly with Dave Lines BBB pg 94.
(I can't estimate calcium chloride at the moment because I haven't any!).
(I can't estimate calcium chloride at the moment because I haven't any!).