Whether you are a brewer looking for a tool that allows you to calculate a resulting water profile based on a source water profile and salt additions or a brewing water expert who wants to figure out the amount of slaked lime needed for optimal alkalinit
Target Water Profile Balanced Profile Ca+2Mg+2Na+Cl-SO4-2HCO3- 80 5 25 75 80 100 Mash Chemistry and Brewing Water Calculator Last Updated and Sharing 739 Views 3 Brews Public: Yup, Shared Last Updated: 2022-08-09 19:52 UTC Other Brewers Who Brewed This Recipe: SandorX Disc...
What makes a difference though, is the amount of minerals that are brought into the mash. This amount depends on both mash thickness (how much water per unit of grain) and the mineral concentration in the water. In other words, water in a thin mash will be able to have larger effect o...
Once the boil was done, we used a cold water bath to cool it down. Depending on who you ask (or read), its IMPERATIVE to cool down the wort within 40 minutes of the boil. To do this you need a heat exchanger or immersion cooler, but since we didn’t buy one, we went for the...
There’s a tool for that. Sulfite calculator for wine/mead? Sure. Refractometer popups for easier entry of gravity measurements? Check. Mash profiles for RIMS/HERMS systems – got you covered. Calculate separate sparge and mash water profiles? Absolutely. Yeast alcohol tolerance for high gravity...
If you are not able to get the wort that cold with your chiller and your tap water, you can use a pump to recirculate ice water though the chiller. Because this pump doesn't have to be food grade, a simple submersible utility pump will do. Another option is to let the wort cool ...
and use Beersmith3, I have another postBeersmith 3 BJCP Water Profilesthat shows how to add recommended water profiles for 72 BJCP water styles. This post will show how to quickly add these profiles to Beersmith3 so that you can use the built-in water profile mineral addition calculator. ...
I do not do much with the water for my sour beers. Just enough to control the mash pH if need be. I do not see a need to mess around with the flavor ions (chloride, sodium, sulfate) in a beer that is already so complex.