HOMEBREW Digest #5560 Fri 29 May 2009

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  RE: water addition help ("Mike Bennett")
  ABC Brews Crews competition judges needed ("Spencer W. Thomas")
  RE: Water Addition Help ("A.J deLange")
  Fall brewing courses ("Lemcke Keith")

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---------------------------------------------------------------------- Date: Thu, 28 May 2009 20:44:54 -0700 From: "Mike Bennett" <mjb at efn.org> Subject: RE: water addition help The film was most likely gypsum. It has low solubilty and needs to be sprinkled directly onto/into the mash for maximum effect. As to the effect, taste it. That's where the rubber meets the road. - -- Mike Bennett Professional Brewer (retired) St. Barts (Home)Brewing mjbennett69<at>gmail.com Return to table of contents
Date: Fri, 29 May 2009 00:03:14 -0400 From: "Spencer W. Thomas" <spencer at spencerwthomas.com> Subject: ABC Brews Crews competition judges needed The ABC BrewsCrews competition is coming up on June 6. Again this year the BOS winner will have the chance to work with the staff at Arbor Brewing Company to brew their award winning beer at the pub in downtown Ann Arbor, Michigan and then served on tap at the pub. We have put together an outstanding BOS panel of judges this year to find that one beer that meets the criteria of Best of Show. Will it be your beer that wins? Only those that enter will have a chance to find out. Judges and stewards are still needed. Please register online at http://brewscrews.aabg.org Return to table of contents
Date: Fri, 29 May 2009 12:20:15 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: RE: Water Addition Help Eric, Your water report is missing a critical item: the alkalinity. We can guess that it might be around 54 ppm as CaCO3 because that's what it would take to electrically balance the other items. This is a fine thing to do if we knew we had all the other ions and that the measurements were exact but anyway we can get a rough idea as to what happened on the basis of this rough estimate. [Later: looking at your posted spreadsheet I see the alkalinity is listed as 46. So 54 wasn't a terrible guess. Putting in 46 gives a better balanced profile than many I've seen. Everything that follows is based on 46.] So you added 11*1.2 grams of chalk to 11 gallons of water? That would be 11*1.2/41.6 = 317 mg/L most of which (about 306 mg/L) wouldn't dissolve. Most of the "film" you saw was probably this stuff. 6.6 grams of gypsum in 41.6 L is 158 mg/L and that's not really that much compared to what you would find in some waters. That would dissolve. The bicarbonate would amount to 8 mg/L and that's not too much of a problem and would be offset to some extent by the chloride. Altogether, assuming only 11 mg/K of the chalk dissolved and the rest got left behind in the liquor tank your residual alkalinity would only be 11 ppm as CaCO3 which isn't bad. However, it is likely that some suspended chalk powder did transfer to the mash tun where it would consume mash acids thus effectively raising residual alkalinity. This may have resulted in lower conversion than desired. How did the OG look? Most important: How does the beer taste? You asked what should be added to your water realize the profile you specified in the spreadsheet. That profile cannot be realized because it is overbalanced to the cation side. Understanding that you want to emphasize hops I balanced the profile by reducing sodium and increasing sulfate. You had Ca: 100 Mg: 20 Alk: 120 Na: 65 Cl: 40 SO4: 50 I rebalanced to Ca: 100 Mg: 20 Alk: 120 Na: 12 Cl: 40 SO4: 175 Question: The target has a higher alkalinity (120) and higher residual alkalinity (37) than the source (respectively 46 and 27). Why would you want to do this? Recognizing that answers such as "Because it emulates the water of Kettlesing on Nid" are perfectly valid ones we put that question aside and assuming that you want the treated water to be at the same pH as the starting water find that you would, for 11 gallons, add: 1.280 grams calcium chloride dihydrate, 0.002 grams sodium chloride (skip this one) 7.660 grams gypsum, 5.702 grams of epsom salts 3.0532 grams of of chalk. These additions result in hitting all target concentrations to 1.6% or better (theoretically - you probably can't weigh to the milligram and even if you could the salts are 100% pure and then the source water data isn't perfectly balanced). The rms error is 0.9% To get the chalk to dissolve you will have to bubble carbon dioxide through the solution until the target pH is reached. Note that you wouldn't have to do this if you did not ask for the alkalinity increase or if we allowed the sodium to go up (we'd get the alkalinity increase from sodium bicarbonate). Assuming you do not have a pH meter just bubble (use a stone and stir - it may take quite a while) the CO2 until the solution is clear and then for a while longer. The result will be at a lower pH but the alkalinity, and thus residual alkalinity, will be the same. The mix will lose CO2 over time, the pH will rise and chalk may precipitate. It also may precipitate when you heat this water in the HLT. If you really don't like the idea of using CO2 a solution is possible with lactic acid but it would take quite a bit (4.4 mL of 88% acid which is probably going to be quite noticeable with respect to taste) and the peak error is 15.3% with the rms error 8.4%. The CO2 solution (which imitates nature) is a much better one. Cheers, A.J. Return to table of contents
Date: Fri, 29 May 2009 15:51:17 -0400 From: "Lemcke Keith" <klemcke at siebelinstitute.com> Subject: Fall brewing courses This is the time of year that we start getting a lot of registrations for our Fall courses, and with so many people considering the jump into professional brewing, our course session starting in September will probably sell out in the coming weeks. If you have been considering signing up for any of our Siebel Institute or World Brewing Academy courses and you have any questions about preparing for courses or choosing the right course to meet your needs, please contact me as soon as possible. Many of our courses require preparatory study, and the sooner you start preparing for the courses the more you will be able to derive from them. Please feel free to contact me about any aspect of brewing training or about building a career in brewing. We are here to help. Keith Lemcke Vice-President Siebel Institute of Technology World Brewing Academy <http://www.youtube.com/watch?v=yDo-K1tVA-g> Return to table of contents
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