Calcium Additions

[Good Ed]

I have a question about calcium additions, please.

I treat my water with CRS and then calculate the calcium based on the original alcalinity in CaCO3 x 0.4 to give calcium in ppm. I then add CaSO4 or CaCl or both based on my preboil volume, 2/3 to the mash and 1/3 to the copper.

Is this correct to use the preboil volume, or should I be calculating the calcium additions based on the brew length or the total liquor quantity?

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[unclepumble]

Preboil Volume is good :thumb:

UP

 

[Good Ed]

Thanks for that UP :thumb: just wanted to check :

 

[Aleman]

I base mine on adding an additional 100-150ppm calcium on the Pre boil volume

Interestingly enough Murphys (and therefore Brupak . . . and the forum calculator) base their 'salt' additions on the final volume in the FV. The theory being that as you boil the 'salt' concentrations increase as water is boiled off . . .and therefore if you are looking for a desired concentration in the beer, you should be treating for the desired beer volume. . . .Of course it doesn't take into account anything you loose due to precipitation in the mash or trapped in the break in the boil :whistle:

Alkalinity adjustment should always be for the total volume of liquor :thumb:

 

[Good Ed]

Thanks Aleman :thumb: