Now that we've incorporated Utahbeerdude's pH and ion models into the BrewCipher sheet, I think it would be nice to add some recommended overall water profiles to the Water page. My plan is to link in a dropdown list of suggested profiles automatically, depending on the style selected in the recipe. So... If you have any favorite water profiles (overall profiles, i.e. combined mash and kettle, not separate) that you have used in very successful beers that have, say, taken first place medals in large competitions or perhaps advanced to NHC second round, and don't mind sharing them, please BM me. I would need the following info... BJCP Substyle Ca ppm Mg ppm Na ppm Cl ppm SO4 ppm HCO3 ppm (if known) Name* *Those that get incorporated in the sheet would be credited in the name of the profile, e.g. "JimBob's American Pale" using either your BA handle or whatever name you want. TIA to anyone who chooses to share.
Kai has some good profiles for German beer on his page. I have had a CAP and German Pils (bronze) go to the Second round using the Pilsner profile with sulfates fairly high. Edit - those are Kai's so give him credit. He does say those were from German brewing texts, though.
I'll send a couple... one for Milk stouts (95% medal rate), one for an Imperial Red with Rye (NHC second round), one for West Coast XPA (BOS, 100% medal rate).
Thanks! Can definitely use the Milk Stout profile. Imperial Red with Rye...don't have specialty cetegories in the sheet...too variable. XPA?
XPA = American Pale Ale (I enter it as an american pale ale or in Maltose Falcons Comps as a West Coast Extra Pale Ale)
XPA : Not quite as bitter as an IPA (maybe minimum @ 40), but heavy on the late additions...but I'll let Barfdiggs expand...see also West Coast Bitter. Edit...late...Was I close?
Nailed it. Dry, super hoppy, not very bitter, what all the pros are advertising as session IPAs these days.
City Ca+2 Mg+2 HCO3-1 SO4-2 Na+1 Cl-1 Beer Style Pilsen 10 3 3 4 3 4 Pilsener Dortmund 225 40 220 120 60 60 Export Lager Vienna 163 68 243 216 8 39 Vienna Lager Munich 109 21 171 79 2 36 Oktoberfest London 52 32 104 32 86 34 British Bitter Edinburgh 100 18 160 105 20 45 Scottish Ale Burton 352 24 320 820 44 16 India Pale Ale Dublin 118 4 319 54 12 19 Dry Stout Sources Burton: "The Practical Brewer", p. 10, Dortmund Noonen, G., "New Brewing Lager Beer" Dublin "The Practical Brewer", p. 10, Edinburgh London "Fermentation Technology", p. 13, Westermann and Huige Munich Pilsen "American Handy Book", 2:790, Wahl-Henius, 1902 Vienna flying_dutchman. hmm I had it spaced out nicely to form a neat easy to read table, but when I posted it, it took out my formatting negating 10 minutes of work grrrr.
Page 141 of " Water" by Palmer has many of these profiles. The problem with those are as follows. 1. They don't balance on the cation anion charges, so they are not possible. 2. Those profiles may be from one source, where there may be many in a town. Some wells in Burton are only in the 200-400 ppm SO4 range. 3. Those do not take into account what the brewers do to the water in the brewery. Fuller's adds gypsum to get the sulfate up. Munich brewers would boil, or treat with slaked lime, which drops the alkalinity to brew a Helles.
Thanks for the heads-up on that. Didn't know that. just thought i'd share what I had on files. flying_dutchman
Mick,I have a lot of TEBUKEN waters starting from RO water , but they haven´t been tested by any judge because I don´t like competitions, my fellow drinkers and I myself are the testers,so I don´t know how reliable are they.
