Greg167
Active Member
Hi all, I am after some advice on the water profile for an old ale, from the Durden Park beer circle book of Olde British Ales. The beer is one that uses 82% Maris Otter and 18% Amber malt, and should give a beer of around 7% ABV.
They state for the style I am brewing about having a salt content of 800-1200ppm that is high In calcium and Sulphate and low in sodium and chloride.
Using a test kit I know I have 70ppm in calcium in my tap water so it seems I’d have to add a lot of salts to get to this level.
The great beginners guide on here that I have used suggests in the regions of 100-150ppm. Where should I go with this?
Appreciate the help as always on here.
They state for the style I am brewing about having a salt content of 800-1200ppm that is high In calcium and Sulphate and low in sodium and chloride.
Using a test kit I know I have 70ppm in calcium in my tap water so it seems I’d have to add a lot of salts to get to this level.
The great beginners guide on here that I have used suggests in the regions of 100-150ppm. Where should I go with this?
Appreciate the help as always on here.
