Author Topic: Need help with Brun water  (Read 595 times)

Offline Pi

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Need help with Brun water
« on: November 11, 2015, 04:59:05 PM »
Been playing around with Martins spreadsheet and wanted to run this by you and make sure i am doing this right.
My water:
CA 48
MG 2
NA 2
S04 6
CL 7
HC03 138

trying to build water for a Gratzer:
CA 45
MG 31
NA 32
S04 6145
CL 67
HC03 80

By adding to mash:
Epson salt 1.2 gm/gallon
NACL .2gm/gal
Lactic acid .8 ml/gal and .47 to sparge

Grain bill 8lb oak smoked wheat malt and 8oz saur malt

Am i making sense? should I leave my water alone? Should I take a water chemistry class at the community college?

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Offline homoeccentricus

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Re: Need help with Brun water
« Reply #1 on: November 11, 2015, 05:06:00 PM »
Brunwater will tell you what the final composition of the water is. What is it? And I guess there is a typo in the amount of so4?
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Offline Pi

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Re: Need help with Brun water
« Reply #2 on: November 11, 2015, 05:27:18 PM »
Brunwater will tell you what the final composition of the water is. What is it? And I guess there is a typo in the amount of so4?
My bad, S04 is 145. I am making a gratzer. See martin's post
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Offline theDarkSide

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Re: Need help with Brun water
« Reply #3 on: November 11, 2015, 06:31:48 PM »
Brunwater will tell you what the final composition of the water is. What is it? And I guess there is a typo in the amount of so4?
My bad, S04 is 145. I am making a gratzer. See martin's post
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Offline HoosierBrew

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Re: Need help with Brun water
« Reply #4 on: November 11, 2015, 06:42:35 PM »
Ha...Gypsum paste


No kidding. Might be a solid block of gypsum at that concentration.  ;D
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Offline toby

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Re: Need help with Brun water
« Reply #5 on: November 11, 2015, 06:56:09 PM »
Ha...Gypsum paste


No kidding. Might be a solid block of gypsum at that concentration.  ;D

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Offline kramerog

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Re: Need help with Brun water
« Reply #6 on: November 11, 2015, 07:06:32 PM »
The number one thing is to get the right mash pH.  I don't see a mash pH listed.

The general consensus here is not to chase the water that is traditionally used to make the beer style.  I would almost never add magnesium because of the possibility of metallic off flavors.   Chloride and sulfate levels can be important but sulfate doesn't seem likely to be important in a sour beer unless it is to provide a little more sourness.  I try to avoid salt - I don't just mean NaCl - additions to avoid saltiness in sours.

My $0.02 but I don't know much about Gratzers.

Offline hopfenundmalz

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Re: Need help with Brun water
« Reply #7 on: November 11, 2015, 07:12:01 PM »
Grodziskies are smokey, but not sour.
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Offline kramerog

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Re: Need help with Brun water
« Reply #8 on: November 11, 2015, 08:24:01 PM »
Grodziskies are smokey, but not sour.

I saw the lactic acid and the saur malz so I presumed the beer to be sour.  Isn't there a sour, smoky beer?

Offline hopfenundmalz

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Re: Need help with Brun water
« Reply #9 on: November 11, 2015, 08:34:08 PM »
Grodziskies are smokey, but not sour.

I saw the lactic acid and the saur malz so I presumed the beer to be sour.  Isn't there a sour, smoky beer?
Lichtenhainer is slightly smokey beer along the lines of a Berliner Weisse. So sour with a littl smoke.
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Re: Need help with Brun water
« Reply #10 on: November 11, 2015, 11:19:14 PM »
One of the things I really like about Bru'n Water is that Martin has the "boiled" profile as well. The User custom slots are nice as well. Ive added a few of the modified Trappist profiles from BLAM into my version. Its such a handy spreadsheet.