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Please test my Simple Water Calculator

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DixeySJ

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Hi - I have only recently got my tap water analysed. Up to now I have used rule of thumb additions of Gypsum and Epsom salt. Results are very drinkable, but there's always room for improvement, so I am looking at more refined additions in my next brew. I've found a number of calculators, some of which are more intuitive than others. I liked the simple layout of your one, but it seems to require me to use some form of acid - I tried not selecting one and it wouldn't proceed. I've not used acids in brewing so far - is it possible to have an option of None?
 

strange-steve

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Hi - I have only recently got my tap water analysed. Up to now I have used rule of thumb additions of Gypsum and Epsom salt. Results are very drinkable, but there's always room for improvement, so I am looking at more refined additions in my next brew. I've found a number of calculators, some of which are more intuitive than others. I liked the simple layout of your one, but it seems to require me to use some form of acid - I tried not selecting one and it wouldn't proceed. I've not used acids in brewing so far - is it possible to have an option of None?
If you set your target alkalinity to the same as your starting alkalinity and select lactic acid then this will be the same as no acid. It will still show a sparge water acid addition but you can ignore that.
 

Clint

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I'm only just learning this...and use Steve's calculator...for the mash there's an option if using acid malt instead. I usually use CRS but I do have acid malt so will give it a go next brew..
 

Cheshire Cat

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I bought phosphoric acid and added it to the last two brew at 2.4 ml to 16L mash water which is nothing.
 

strange-steve

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I'm only just learning this...and use Steve's calculator...for the mash there's an option if using acid malt instead. I usually use CRS but I do have acid malt so will give it a go next brew..
Hmm.. This actually raises a slight issue with the calculations, and something that I might need to adjust. I think I'll remove the acid malt equivalent when CRS is selected because it'll throw off the salt additions.

If you want to use acid malt in the mean time then I would select lactic acid to get your mash salt additions then I would select CRS and recalculate to get the sparge additions.
 

strange-steve

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Bloody heck...
Yeah this is why I'm grateful for people here using it and giving me feedback, all these little quirks and bugs that I would never have found myself.
 

Clint

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I've never used acid malt...let me know when you've done your stuff so I can try..
 

Clint

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Strange Steve....any suggestions for a porter water profile?
 

strange-steve

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Strange Steve....any suggestions for a porter water profile?
At the risk of asking a provocative question, what's the difference between a porter and a stout?

BTW I adjusted the functionality of the calculator regarding acid malt, but probably not in a way that's helpful to you. Now the "acid malt equivalent" only shows when lactic acid is selected, because technically acid malt is just a way of adding lactic acid that doesn't contravene the Reinheitsgebot.
 

Clint

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Yes my initial thoughts were go for a stout profile but I read through some of your posts and found a malty beer ref. Suggesting calcium above 100, chloride 150-200, sulphate 50 ish,can't find now,but going on my notes,adjust alkalinity to get 5.4 pH...
I went with...
Ca 150, sulphate 55 ,chloride 150 and alkalinity cones in at 40..
Any good?
 

strange-steve

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Yes my initial thoughts were go for a stout profile but I read through some of your posts and found a malty beer ref. Suggesting calcium above 100, chloride 150-200, sulphate 50 ish,can't find now,but going on my notes,adjust alkalinity to get 5.4 pH...
I went with...
Ca 150, sulphate 55 ,chloride 150 and alkalinity cones in at 40..
Any good?
Yeah that looks fine to me, though you could go a bit higher with the chloride if you wanted.
 

Clint

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Right...it's mashing and sparge water is heating up so this time I'll leave it and add some notes to the brew sheet..
Thanks Steve!
 

Clint

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Steve I'm just doing some calcs for a Guinness clone which has acidulated malt at 4.5%..i can only account for the roast barley addition and CRS as my acid,this gives a predicted mash pH of 5.3 so fine with that. What effect is the acid malt potentially having. I'm only adding it to sour the final beer.
Cheers
Clint
Oh...using your STOUT water profile.
And...would you recommend the CML beior yeast for a Guinness clone?
 
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strange-steve

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Steve I'm just doing some calcs for a Guinness clone which has acidulated malt at 4.5%..i can only account for the roast barley addition and CRS as my acid,this gives a predicted mash pH of 5.3 so fine with that. What effect is the acid malt potentially having. I'm only adding it to sour the final beer.
Cheers
Clint
Oh...using your STOUT water profile.
If you're using acid malt just for the flavour then it should be added to the mash after conversion is complete. I'd stir it into the mash after about 45 mins then leave it for half an hour or so.
 

Clint

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Thanks Steve that's brilliant!!
What about that yeast...?
 

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Just had a play with this, and I like it. Just a quick one - why do you enter the beer colour in SRM but the Crystal Malt colour in L? It is of no consequence, my brewing software uses EBC throughout so I had a colour unit converter open anyway, I was just wondering.

Unfortunately, I can't get away from my mental Lincolnshire chalk water - using the values for Pale Ale, I get the sulphate / chloride warning because of the amount of CRS I need to use. I might have to give Phosphoric acid a try but does't that cause other issues? I'm reluctant to have to start adding bottled water.
 
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