Building a water profile for SMaSH ESB

Discussion in 'Homebrewing' started by CrackTheSkye, May 12, 2015.

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  1. CrackTheSkye

    CrackTheSkye Initiate (0) Nov 3, 2011 Maryland

    I first brewed this ESB using just regular Baltimore city tap water that I ran through a filter. I have since moved up into central Pennsylvania and live in a house that runs off a well with a water softener. I haven't had a chance to get a water report yet and so I thought I would build a water profile instead of using mystery water from the tap. However I've never had to do this before and am just wondering what kinds of ingredients and techniques I need to know to do this. Also the recipe is

    10.5 lbs golden promise
    3oz east kent goldings
    -1oz at 60min, 10min and 5min
    Mash in at 151 Fahrenheit
    Fermented with 1 smack pack of wyeast 1318.

    Side note: the new homebrew shop thats around here only carries Whitelabs and so I got WLP013 instead. Any comments on Wyeast smack pack vs the Whitelabs vile are greatly appreciated.

    Thanks again in advance for all the helpful info!!
     
    #1 CrackTheSkye, May 12, 2015
  2. GetMeAnIPA

    GetMeAnIPA Pooh-Bah (2,559) Mar 28, 2009 California
    Pooh-Bah

    I just started messing with my water so I can't comment on that. Whitelabs vials are top notch. I've never used wyeast. I used dry yeast in the beginning but since switched over to whitelabs vials and have never had a problem. Just use a starter and pitch the right amount of yeast and you'll be golden.
     
    #2 GetMeAnIPA, May 12, 2015
  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    If I recall correctly, water softener water is unsuitable for brewing.

    I recommend downloading a copy of BrunWater and using that as a basis for building your water. You could just enter in the pale ale water profile and adjust your water to the recommended levels as best possible. I honestly don't follow the guidelines religiously, but I especially think it is helpful to for figuring out calcium, sulfate, and chloride levels. You probably should get a good pH meter before messing with alkalinity additions. As I don't have one, most of my additions are gypsum and calcium chloride.
     
    #3 pweis909, May 12, 2015
  4. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    Can't comment on the wyeast version, but I've brewed a number of different styles with WLP013 all with great results. I tend to get similar attenuation to Chico but it finishes much faster than 001 does. If you're looking for a little body to the ESB, you'll probably want to mash north of 155* though.
     
    #4 CurtFromHershey, May 12, 2015
  5. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    You could use RO water + 2 grs CaCl2 4 grs CaSO4 for mashing this time, until you knew your tap water chemistry.I´ve brewed many ESBs this way with good results.
     
    #5 Tebuken, May 12, 2015
  6. CrackTheSkye

    CrackTheSkye Initiate (0) Nov 3, 2011 Maryland

    Thanks for all the info everyone! I'll most definitely start off with RO water. All I have on hand for water additions is some gypsum, so I guess I'll have to pick up some calcium chloride also. I don't have a Ph meter so I don't want to do anything too involved. Should those two additions be all I need? And thanks CurtFromHershey for the mash temp advice. I was thinking the same thing.
     
    #6 CrackTheSkye, May 12, 2015
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    For an ESB, I'd recommend building something along these lines, in parts per million...

    Ca Mg Na Cl SO4 HCO3
    147 0 15 75 195 110

    You'd need CaCl2 (Calcium Chloride), CaSO4 (Gypsum), NaCl (Table Salt), and Ca(OH)2 (Slaked Lime) to build this. If you use BrewCipher or mPH Calculator, I could walk you through it. If you use BrunWater or EZWater, I'm sure someone else could.

    You could also build a softer water profile, using only CaCl2 and Gypsum (and less of these), that could work fine for an ESB from both a mash pH and flavor perspective. Depends on your personal preference.
     
    #7 VikeMan, May 12, 2015
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  8. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    If you do not have a Phmeter I would advise you to add 3 % of the grist of acid malt, otherwise using RO water plus those mentioned salts you´re going to have a mash Ph of around 5,9( a bit high). Adding this 3% acid malt your mash Ph would be something around 5,4 - 5,5 .
     
    #8 Tebuken, May 12, 2015
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