water profile & calculator question

I haven't checked the website, but if your question is whether those are reasonable quantities, the answer is yes. Those are in the range of what I might add to 8 gallons of water.

 

Yes, those are good ballpark amounts.

 

I think you might get more responses if you post the recipe you plan to use this profile with. Or at least the style.

 

Kalamazoo water is pretty low in sulfates, 22 ppm from online search. They do add gypsum, so try a tsp of gypsum for 5 gallons.

 

Not sure which water profile Bells uses for Two Hearted, but it isn't an extreme water profile for the style. Brewers Friend "light and hoppy" preset would be fine.

http://www.brewersfriend.com/brewing-water-target-profiles/

Light colored and hoppy
Ion Profile in ppm
Ca2+ Mg2+ Na+ Cl- SO42- HCO3-
75-------5------10----50---150------0

Low residual alkalinity and a sulfate to chloride ratio balanced towards sulfate make this an excellent choice for light colored (2-5 SRM) and hop forward beers. The mineral level is restraint and should not show through in the taste of the beer.

 

I just noticed the AIH recipe you posted. You will want more dry hops for sure. 4oz is good.

A Bells employee provided a recipe for this a while ago.




In my opinion, IF the Bells sourced recipe is true, then they might be using some citric acid to get the citrus tang that I get from the conservatively hopped Two Hearted. I suggest adding 1/2 a teaspoon of citric acid for a post boil kettle volume of 6.25-6.75 gals. This is something have been doing for all of my citrus/fruit hop beers for the past several months and Two Hearted is the only pro beer that I've had since then that makes the same type of citrus tang as my citric acid spiked homebrew.

Bells uses a private yeast. I'd use wy1728 Scottish ale instead of wy1056, s-05 or wlp001 because the yeast they use contributes some character which the aforementioned Chico strains lack and 1728 has. Pitch to Mr Malty's spec and oxygenate, otherwise you will get a little banana.

 

Bell's house yeast has a nice orangey ester. Grab some from a bottle of one of the <6% beers and culture it up, maybe you have done that. They ferment "hot" compared to other breweries, so ferment at 68-70F to start. Bell's also dry hops in the fermenter, and the fermenters they use for 2 hearted have a very shallow bottom done so that the hops have more exposed area when they settle out. Buckets and carboys are similar.

I have used the Bells house yeast before, and have two beers using it now. One is an IPA that was a split batch of Bell's and Chico, I will report back on that when it is ready. The other was inspired by Oberon, but it used Mandarina Bavaria in place of Saaz hops, and boy is it orangey.

 

Nice to know, the sulfate is higher than what I could find online.
David authored the recipe article linked above. He told me they got it from the production brewery and scaled it down.

Now all of the water geeks know the starting SO4 and with the recommended addition can calculate the target ppm.

 

So, combining @ronobvious2's horse's mouth info with the posted recipe (add 4 g Gypsum to 4.5 gallons strike local water, but apparently no additions to the step/sparge local water), we get...

Strike Water
Ca: 156
Mg: 30
Na: 36
Cl: 74
SO4: 173
Total Alkalinity as HCO3: 188

Step/Sparge Water
Ca: 102
Mg: 30
Na: 36
Cl: 74
SO4: 42
Total Alkalinity as HCO3: 188

Awesome, right? But there's a problem... the horse's mouth profile does not have balanced anions/cations, i.e. it can't exist. My guess is that the "Bicarb" number represents something other than a total alkalinity number. Bumping Total Alkalinity as HCO3 up to about 370-plus-ish balances the ions and makes a profile that can actually be made...

Strike Water
Ca: 156
Mg: 30
Na: 36
Cl: 74
SO4: 173
Total Alkalinity as HCO3: 373

Step/Sparge Water
Ca: 102
Mg: 30
Na: 36
Cl: 74
SO4: 42
Total Alkalinity as HCO3: 373

For the strike water, you could make it with 4.5 gallons of distilled (or good RO) water plus...
2.7 g Magnesium chloride (MgCl2)
4.0 g Gypsum (CaSO4)
1.85 g Epsom Salts (MsSO4)
0.52 g Table Salt (NaCl)
1.5 g Baking Soda (NaHCO3)
3.2 g Slaked Lime (Ca(OH)2)

For the rest of the water, it would depend on the volume you need, but let's say it's also 4.5 gallons, starting with distilled...
2.7 g Magnesium chloride (MgCl2)
1.85 g Epsom Salts (MsSO4)
0.52 g Table Salt (NaCl)
1.5 g Baking Soda (NaHCO3)
3.2 g Slaked Lime (Ca(OH)2)
If your needed rest-of-the-water volume is other than 4.5 gallons, adjust proportionally. Or use MpH calculator or BrewCipher.

 

I've never trusted anything that came from a horse's mouth.

 

Too late to edit, so adding here... the above strike water profile, along with the grain bill in the recipe, will result in a mash pH of about 5.9. I know they said "The only thing we add to Two Hearted is gypsum," but I suspect there's either an acid addition, or something else about the stated ions is off, or they are not too concerned about mash pH.

 

They would have the mash pH correct I think, as they have some excellent brewing talent.

Edit - David is a fellow homebrewers that manages the general store.