Sometimes your base water may not be ideal for all beers. In these cases you can use the water profile tool (under Tools->Water Profile) to create custom water profiles. The tool is pretty powerful letting you blend water profiles and also determine water additions, and I probably can’t cover it completely here. The simple way to use it is to open the tool, select your local water profile (or bottled water profile) by clicking on the Base Profile button and then select your target profile using the Target Profile button on the on the target line. Mash pH and Cl/SO4 ratio are the two primary things you are balancing.For example you might target a London water profile for a English bitters style. Given your low total-alkalinity you MIGHT need some CaCO3 for a dark beer like a porter or a Stout.īS2 doesn't do water quite right, yet. This will have the added bonus of decreasing your mash pH.which is almost always needed for pale beers, and frequently needed for dark ones too. If you have a water profile for Raleigh, then you want to add CaCl to equalize the SO4 and Cl ions in the resulting water. If you are going to use the profile tool, you would be better off to get plenty of CaCl and MgSO4 in separate containers so that you can mix and match, rather than a pre-mixed bag. Read more about it at or over on htb in the chemistry section. To balance the bitterness you want to add chloride (using calcium chloride). Sulfates will make the beer even more bitter, and more harsh. Are you sure they are both sulfates? It would be more typical for the Calcium-salt to be Calcium Chloride. I've never heard of water crystals, and can't find anything online. pH doesn't mean much without the total alalinity, though. Most local water has a pH around 8, that's to prevent it from leaching from the copper plumbing in houses. I know for darker beers, I think my tap water is fine (browns and darker) but not so much for lighter colored beers (pales, IPAs, etc.).ġ) Does anyone have the HCO3 value or a completed water profile for Raleigh in Beersmith?Ģ) Any tips on adding additions to water? Mash water only or sparge too? I did get the water report from Raleigh and plugged it into Beersmith but am missing the HCO3 value. However, I still find a small harshness or bitter after taste. The beer is finally ready (4 weeks bottle conditioned) and taste much better than the first pale ale AG batch.
I didn't add any to my mash out or sparge water. I put 1 tablespoon of the water crystals into my mash water (4Gal) and diluted it. My next batch was another pale ale (10lbs 2row, 1lb Crystal 20, 1/2lb carapils, and 1/2lb honeymalt). I spoke with my local home brew supply shop and they sent me home with Water Crystals (Calcium & Magnesium Sulfates (5:1 CaSO4 to MgSO4 I think). After lots of research, I found that the water from Raleigh, NC is very alkaline (tap is pH 8.3). My 2nd batch was a brown ale, didn't treat the water, and came out great. The first was a pale ale and came out with a bitter after taste. I have done many Extract batches but only 4 AG.
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