Major update in Nov 2024.
Peter Recommendations / Strategy
summary on thehomebrewforum.co.uk
Basically get rid of any chlorine, make sure your mash pH hits around 5.2 and your pretty much home and dry.
Use a Salifert type kit
Jims Beer Kit Liquor Treatment calculator
DO this and also try Brewfather water calc. Along with Salifert alkalinity test I’ve got coming.
conclusion of paper illustrates why after time and temperature, mash pH can have a material impact on fermentability.
Missing the optimal mash pH (and it’s quite easy to over/undershoot when adding AMS/CRS) will result in a less fermentable wort and could explain why some fermentations get stuck despite hitting the desired mash temperature and time. I noticed Longman checked their mash pH when we had the brew day with them.
The tricky bit for home brewers is getting an accurate pH measurement. A decent digital pH meter will set you back around £180 and even then it requires frequent calibration. I use the narrow range test papers (when I remember ) which at least lets me know if I’m miles off target. Don’t waste your money on the cheap eBay Chinese meters
More Research
https://shop.theelectricbrewery.com/pages/water-adjustment good book?
Intro
What is water treatment for beer?
How to Brew says that firstly you need to consider:
- Sanitisation
- Fermentation temperature control
- Yeast management
- The boil - can undercook and overcook
- The recipe - right proportion of ingredients to provide complexity and balance of flavours
And then consider water treatment. So lets not dwell too deeply!
Baseline
https://www.southernwater.co.uk/how-hard-is-your-water
With my full report on https://www.southernwater.co.uk/media/6538/zs536.pdf (not working now)
- 247 CaCO3mg/l (hard)
- 6.8 pH (13th Nov 22 in Lewes)
Baseline 2018 - Murphys
This is from Paul and the recommendations:
Baseline 2024
https://www.homebrewbrighton.co.uk/calculators/water
- Mg 2.9
- Ca - 97.5
- Cl - 40.8
- SO4 - 22.2
- HCO3 - 257.0
Additions Nov 2024
Campden tablets (Sodium Metabisulphite) - remove chlorine and chloramine from tap water. 0.5 tablet in 30 litres is fine.
Protafloc (Irish Moss). Use in last 15mins of boil to produce clear wort. For most brews (not NEIPA’s!)
Bitters IPAs and Pales
todo.
Stouts
More suited to the hard water I have (and Dublin and London)
Lagers and Pilsners
Soft water (like Pilsen)
Salts / ions / dissolved minerals
- Calcium Chloride (CaCl2)
- Magnesium Sulphate/Epsom Salt (MgSO4)
- Sodium Chloride/Canning Salt/Table Salt (NaCl)
- Calcium Sulfate / Gypsum (CaSO4)
ChatGPT
These salts are typically added as dissolved minerals, contributing specific ions to the brewing water. Each salt dissociates into ions when it dissolves, affecting the beer’s flavor, clarity, and chemistry.
Here’s a breakdown:
Calcium Chloride (CaCl₂): Dissociates into calcium (Ca²⁺) and chloride (Cl⁻) ions.
- Calcium helps with yeast health and clarity.
- Chloride enhances mouthfeel and sweetness.
Magnesium Sulfate / Epsom Salt (MgSO₄): Dissociates into magnesium (Mg²⁺) and sulfate (SO₄²⁻) ions.
- Magnesium is needed in small amounts for yeast health.
- Sulfate accentuates hop bitterness and adds crispness.
Sodium Chloride / Canning Salt / Table Salt (NaCl): Dissociates into sodium (Na⁺) and chloride (Cl⁻) ions.
- Sodium adds a subtle fullness to the flavor (used sparingly).
- Chloride contributes to mouthfeel and sweetness.
Calcium Sulfate / Gypsum (CaSO₄): Dissociates into calcium (Ca²⁺) and sulfate (SO₄²⁻) ions.
- Calcium aids in mash stability and enzyme activity.
- Sulfate can emphasize hop bitterness.
Adjusting these salts in your brewing water allows you to achieve the desired flavor balance in your beer.
pH
0 pH is most acidic. baking soda is alkaline at pH 9.
suitable pH for mashing is 5.4
- Lactic Acid
- AMS (CRS) - Acid Malt Solution - Hydrochloric Acid (HCl). and Sulfuric Acid (H2SO4)
- Citric Acid - just for a fruity flavour
ascorbic acid in NEIPAs when bottling to minimize oxidation 0.2g?
Calculators
https://www.brewersfriend.com/water-chemistry/
Additions OLD
For pale ales I’m going with:
AMS (CRS) / Lactic acid: 24ml for 20 litres Malt Miller this is very wrong
DWB: 10g for 20 litres in the mash Malt Miller this is very wrong
For Stouts lower on the AMS - (see Pauls spreadsheet.)
Campden Tablets
https://blog.homebrewing.org/using-campden-tablets-homebrewing/
I’m unsure if I’ll use a campden tablet as shouldn’t need if I get sanitising done well. Maybe for the chrlorine.
Not be be confused with Protofloc tablets (Irish moss) which is used to clear the beer.
