Author Topic: Nut Brown Water Profile  (Read 3749 times)

Offline beardog

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Nut Brown Water Profile
« on: November 08, 2009, 12:58:10 AM »
Does anyone have any numbers for water that would go with with an English Nut Brown Ale?

Offline smurfe

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Re: Nut Brown Water Profile
« Reply #1 on: November 08, 2009, 07:17:39 AM »
I looked it up and Samuel Smith's Nut Brown Ale is brewed in Yorkshire England which is the Burton Area. I'd say if you Burtonize your water you ought to be pretty close.

Calcium (ppm):
294

Sulfates (ppm):
800

Magnesium (ppm):
24

Sodium (ppm):
24

Chloride (ppm):
36

Carbonates (ppm):
200

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Offline beardog

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Re: Nut Brown Water Profile
« Reply #2 on: November 08, 2009, 10:35:18 AM »
Thanks, that's what I was shooting for.

Offline beardog

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Re: Nut Brown Water Profile
« Reply #3 on: November 08, 2009, 05:55:23 PM »
So, after thinking about it, 800 ppm SO4 seems way high to me.  Do people actually get good results with this much SO4?  I measured out 20 grams of gypsum, and its like 2 tablespoons worth.  I know thats what Burton water is like, but it seems excessive to me.  It kinda scares me to be honest  ;)

Offline a10t2

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Re: Nut Brown Water Profile
« Reply #4 on: November 10, 2009, 03:23:53 PM »
I don't think I would ever use nearly that much. Certainly in a nut brown I don't think you'll need much sulfate. Even in something like an IIPA I don't think there's any benefit above ~300 ppm.
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Offline blatz

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Re: Nut Brown Water Profile
« Reply #5 on: November 10, 2009, 03:28:58 PM »
I don't think I would ever use nearly that much. Certainly in a nut brown I don't think you'll need much sulfate. Even in something like an IIPA I don't think there's any benefit above ~300 ppm.

+1, that is unless you like getting Rhea...

FWIW, I think matching locale water profiles is not worthwhile, as a lot of breweries adjust their water, not to mention the fact that profiles change over time. 

Just use Palmer's sheet, get your RA in line with your SRM target, and your sulfate/chloride ratio right for malty/bitter and you should be fine.
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Offline ryan6458

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Re: Nut Brown Water Profile
« Reply #6 on: November 11, 2009, 12:03:03 AM »
FWIW, I think matching locale water profiles is not worthwhile, as a lot of breweries adjust their water, not to mention the fact that profiles change over time. 

Just use Palmer's sheet, get your RA in line with your SRM target, and your sulfate/chloride ratio right for malty/bitter and you should be fine.

+1. FWIW, this is the profile I use for my Brown ales;

Calcium(Ca):          65.0 ppm
Magnesium(Mg):         7.0 ppm
Sodium(Na):           23.0 ppm
Sulfate(SO4):         24.0 ppm
Chloride(Cl):         50.0 ppm
biCarbonate(HCO3):   167.0 ppm

Offline beardog

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Re: Nut Brown Water Profile
« Reply #7 on: November 11, 2009, 10:30:49 PM »
Thanks for the advice.  My numbers ended up being high, as I brewed before I got a response.  Hopefully it will turn out alright.  I may add a little CaCl to balance out the sulfate.

Offline crabber

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Re: Nut Brown Water Profile
« Reply #8 on: November 15, 2009, 06:25:12 PM »
FWIW, I think matching locale water profiles is not worthwhile, as a lot of breweries adjust their water, not to mention the fact that profiles change over time. 

Just use Palmer's sheet, get your RA in line with your SRM target, and your sulfate/chloride ratio right for malty/bitter and you should be fine.

Yeah, just try plugging in some famous brewing cities' water profiles into the RA spreadsheet.  Sometimes the suggested beer color for the resulting RA isn't even close to that city's trademark style. It's one of those counterintuitive homebrewing things, like how yeast comes in "ready to pitch" pouches that require a starter.

Offline dgriff

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Re: Nut Brown Water Profile
« Reply #9 on: November 21, 2009, 10:52:06 AM »
This is what I use for my English Browns, more specifically So. english Brown

Calcium (Ca)= 105.0
Magnesium (Mg)= 17.0
Sodium (Na)= 23.0
Sulfate (SO4)= 66.0
Chloride (C1)= 30.0
Bicarbonate (HC03)= 153.0

Offline dean

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Re: Nut Brown Water Profile
« Reply #10 on: January 18, 2010, 02:08:21 PM »
Is adding distilled water the only way to lower sulfates?  I haven't heard about my water report yet but I'm guessing I have high sulfates based on what my beers have been tasting like.  I just hope my sodium isn't up there too.  If either or both are high I'll have to buy distilled water won't I?   :(

Offline Thirsty_Monk

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Re: Nut Brown Water Profile
« Reply #11 on: January 18, 2010, 02:11:51 PM »
Is adding distilled water the only way to lower sulfates? 

Yes.
The only way to lower any salts in your water is to delude it with Distiled or RO water.
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Offline dean

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Re: Nut Brown Water Profile
« Reply #12 on: January 18, 2010, 02:16:24 PM »
Okay, thanks.  Does JP's spreadsheet 2.5 work using distilled water additions?  I thought I saw a section in it as an option.  Maybe I'll get lucky and its something else... or at least maybe not high sodium. 

Offline Thirsty_Monk

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Re: Nut Brown Water Profile
« Reply #13 on: January 19, 2010, 01:13:13 PM »
I think JP spread sheet has a section where you can put how much Distiled water you want to use.

I started using ezWaterCalculator that is based in JP data:
http://www.ezwatercalculator.com/

Here is original post on HBT forum with video how to use it:
http://www.homebrewtalk.com/f128/water-modification-videos-ths-spreadsheet-144461/
Na Zdravie

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Offline dean

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Re: Nut Brown Water Profile
« Reply #14 on: January 19, 2010, 01:15:38 PM »
Thanks I'll check them out.  :)