Water profiles for dummy (me)

Without knowing your water profile it's hard to comment

 

This may be blasphemy, but, I usually add 1/4 tsp Burton Salts or Magnesium Sulfate in addition to the similar additions you've already mentioned (for a pale American IPA)

 

I use a similar water profile. (too much iron in my country water so I have to buy RO) I would highly recommend adding yeast energizer to the boil. I've been told the Wyeast nutrient blend is mostly magnesium sulfate by the owner of my hop shop.

1 tsp. calcium chloride, 1.5 tsp. gypsum into the mash and .5 tsp Wyeast nutrient 10 minutes before knockout has done me very well for my last few batches. A couple of red ales, a dubbel, a dunkelweizen and a black ale. I intend to stick with it for the time being while I tinker with other parts of the process.

 

I'd be curious as to where he got that information. It seems like a relatively un-useful ingredient to be the largest one, since beer wort contains more than enough magnesium already. Also, IIRC, Wyeast has said that their nutrient blend doesn't affect brewing ion concentrations significantly, which a half teaspoon of Magnesium sulfate would do.

 

Magnesium sulfate = Epsom salt. A laxative. Sorry for the short post gotta go.

 

Re: Wyeast nutrient composition - I asked them directly last year and they replied: At the recommended usage rate of 1/2 tsp (2.2 grams) per 5 gallons (19 liters) of wort, or 0.116g/liter, the mineral concentrations are:

Calcium 0.696 ppb (virtually zero ppm)
Magnesium 0.928 ppm
Sodium N/A (not a part of any of the major ingredients)
Sulfate 13.920 ppm
Chloride N/A (not a part of any of the major ingredients)
Bicarbonate N/A
Zinc 0.635 ppm
Manganese 0.567 ppm
Thiamine 0.241 ppm

 

@VikeMan I will ask him next time I'm over there where he got his info.

@michaeltrego Thanks for the breakdown. I was a bit curious about that as well.

 

This doesn't make much sense to me. 50+ ppm Calcium is usually recommended for yeast health. Reference = Brunwater software, John Palmer, etc.

 

Peter,

A few comments.

A number of beers are properly made via low Calcium water. For example, Pilsner Urquell comes to mind. Having stated that it is my understanding that wort from low Calcium water will have a bit more Calcium since the malt ‘adds’ some Calcium as well.

I personally have zero expectation that yeast nutrient will ‘fix’ the water mineral aspect. The principle mineral I seek when I add yeast nutrient is zinc.

Cheers!

Jack

 

Now Martin says 50 ppm or more for ales, you need much less for lagers. Ca helps flocculation in ales, time and low temp help lagers.

 

The OP was making 3 ALES : )

 

Brewing Better Beer is a great book that helps new AG brewers dial in their process. There's a little about water profile in there.

 

OK, but nice to know current thinking.

 

Great info. As you said, these are mineral (i.e. basically brewing ion) concentrations. There's other stuff in there too, including ammonia (in the form of DAP and ammonium phosphates) as a nitrogen source. Just didn't want anyone to assume this list was a breakdown of everything in the vial.

 

Obvious to me now that I misunderstood your post.

 

Id avoid blanket statements like '2% acid malt' or '1 tsp gypsym per 5 gallons'. Use a calculator like Bru N Water or brewcipher and try to hit a target profile (bru n water gives a number of them, or you can search around online).

 

Here's a good site I came across, as I've been toying with getting the water profile right for the hefe I'm brewing this weekend. This links you to the profile I'm going with, based off the water in my city (Cincinnati, OH). Although the info I found on my local water was from 2010... I'm just assuming it's semi-close to what it is now.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=T2YWX7V

I don't wanna get too scientific though, because it can be maddening . Trying to keep things as simple as possible.