Kamikaze knitting club water salt additions

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Monkhouse

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Hey, I’m doing this MM recipe tomorrow and it’s the first time I will be doing any form of water chemistry. I’ve got the calcium chloride and gypsum and I’ve looked on the back of my bottle of SPAR table salt and it says on ingredients:
Salt, anti caking agent (sodium hexacyanoferrate ll) is this caking agent ok to go into my beer or is the table salt something I should leave out because of this?
Cheers guys
Dave
 

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Is that your calculations? I've not added sodium chloride to my brews but most of what I've seen say "kosher " but then they might be US reference.
 
None of that looks right to me at all. I would not add sodium chloride in and definitely not 6g. The calcium chloride at 19g and epsom at 3g seem very excessive too. You may want to wait on adding any of that. I would expect 2-4 g of CaCl and Gypsum and 1g of epsom at most. Again skip the table salt unless you are making a Gose. You should post your water results and recipe and the good people here will help get this sorted.
 
Here’s the full water report and the recipe I’m doing. I’m currently heating up the strike water now for the mash so I guess if I don’t get a response regarding this I’ll just sack off the idea of water treatment altogether with this brew. Honestly I don’t understand what’s the point having a water calculator on this site if it’s completely wrong??
 

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None of that looks right to me at all. I would not add sodium chloride in and definitely not 6g. The calcium chloride at 19g and epsom at 3g seem very excessive too. You may want to wait on adding any of that. I would expect 2-4 g of CaCl and Gypsum and 1g of epsom at most. Again skip the table salt unless you are making a Gose. You should post your water results and recipe and the good people here will help get this sorted.
Hmm...I've lined up the Dave Heath APA recipe for one of my next brews and the water profile he uses (Mosher) is ...Ca 110,Mg 18,Na 17,Cl 50,So4 350,CaCo3 57.
Which,with my water gives me additions as follows..
13 lit mash
Gypsum 6 5g,Calchl 0.6g,CRS 2.36ml
23l sparge
Gypsum 11.7g, Calcl 0.5g ,CRS 9.17ml
 
I’ve done the mash already at this point I’m just draining the first runnings into my boiler and will be sparging in a minute.
What can I add at this point? I just thought the 19g calcium chloride was because
A: it’s a stout and they favour hard water
B: my water is soft
Is this not the case? I want to add something to the boil for the water treatment as otherwise I won’t be changing anything from the last time I did this beer
 
It looks like your water is pretty soft, the two measurments I can't see are Ca and sulfate. Cl is pretty low though and I am assuming both of the Ca and Sulfate are too.

I should have asked what you are targeting too but now we know. I think with adding that much CaCl you will get a very minerally beer. Rough calcs are you will be around 500mg/l Cl if you are brewing 20l with 19g.
 
Hmm...I've lined up the Dave Heath APA recipe for one of my next brews and the water profile he uses (Mosher) is ...Ca 110,Mg 18,Na 17,Cl 50,So4 350,CaCo3 57.
Which,with my water gives me additions as follows..
13 lit mash
Gypsum 6 5g,Calchl 0.6g,CRS 2.36ml
23l sparge
Gypsum 11.7g, Calcl 0.5g ,CRS 9.17ml
Yeah this is kind of burtonizing the beer which makes sense on the gypsum. I wouldn't do this though, too rotten of eggs for me. Although it's very common over there to be this high.
 
Sulphate 7.24
Calcium 12.8
The final fermenter volume will be 25litres, I’m just about to turn on the burner, should I leave the salt additions this time or add some? It’s really the mouthfeel I want to try improve as last time it wasn’t as full as I’d hoped
 
If you have not added any, you could always do 1 tsp. That should get you to 50 Ca and 100 Cl that will be overbalanced chlorides for me and I would add some gypsum too.
 
I would suggest skipping it this time, I think it would be good to understand what you are targeting first then it will be easier to help with a profile.

If you really are wanting to add something go for a tsp of CaCl and a half teaspoon of gypsum. That will get your Calcium up and keep it relatively balanced.
 
I'll follow up a bit later when I have more time, or someone else may too.
 
It would help people help you if you gave a clue to what you are making from the onset.
Rule of thumb for a stout in soft water 2-3 grams of Calcium Carbonate and 2-3 grams of Calcium Chloride. if you put your grain bill into a calculator using your median water profile and with the buffers from your grain, namely the phosphates, will take a 7 pH water down to 5.5-5.6 pH value.
The darker the grain the more acid value added.
 
It would help people help you if you gave a clue to what you are making from the onset.
Rule of thumb for a stout in soft water 2-3 grams of Calcium Carbonate and 2-3 grams of Calcium Chloride. if you put your grain bill into a calculator using your median water profile and with the buffers from your grain, namely the phosphates, will take a 7 pH water down to 5.5-5.6 pH value.
The darker the grain the more acid value added.
My bad, I thought I had gave a clue with the title but fair enough, yeah kamikaze knitting club is indeed a stout
 
Hmm...I've lined up the Dave Heath APA recipe for one of my next brews and the water profile he uses (Mosher) is ...Ca 110,Mg 18,Na 17,Cl 50,So4 350,CaCo3 57.
Which,with my water gives me additions as follows..
13 lit mash
Gypsum 6 5g,Calchl 0.6g,CRS 2.36ml
23l sparge
Gypsum 11.7g, Calcl 0.5g ,CRS 9.17ml
I'm having problems reading your report..can you look at this post and fill in the values as I have with the Mosher target profile..and then your target profile please. Also your grain bill.and sparge and mash water volumes.
 

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