« on: November 01, 2013, 08:59:09 AM »
I have very little chemistry knowledge. My well water seems to make good beer. If there is a weakness I would say it's when trying to bring out maltiness in light colored beers.
I tried reading the Brun water page and it was largely over my head. The calculator wouldn't work on my smart phone. But I found the calculator on brewersfriend.com/water-chemistry and I THINK I figured it out.
I know that I need to get a Ward test done on my water but meanwhile I thought I'd try this water building everyone talks about.
Using the brewers friend page, with 100% distilled water, and the Light/Malty profile, this is what I came up with.
9 gallons total water
3 grams gypsum
6 grams calcium chloride
.5 g Epsom
.5 g canning salt
Does that sound right?
Does this all go in the mash, or do you treat all of the water first then divide it up into mash and sparge?
Anything essential that I'm missing?