Author Topic: American Wheat Water Profile  (Read 585 times)

Offline Pope of Dope

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American Wheat Water Profile
« on: February 21, 2019, 11:01:21 PM »
Trying to use my filtered tap water for brewing. I am done with buying RO water and taking my new/old water profile on as a challenge. Brewing an American wheat ale, and low mineral water is not an option so I am at least trying to balance out the sulfate/chloride ratios. Here is the water profile with additions. pH of mash is 5.46, and my understanding is that the 5 lbs of white wheat is acidic and should take it down further. Will this turn out?
5.5 gal
Wheat:  5 lbs
2 Row:   3 lbs
Pilsner:  2 lbs

IBU's:    20

Cal:       74
Mag:      11
Sodium: 48
Sulfate:  105
Chloride: 56
Bicarb:   -12
Lactic:     6 mL / pH 5.46

« Last Edit: February 21, 2019, 11:09:15 PM by Pope of Dope »
Generally you don't see that kind of behavior in a major appliance.

Offline mabrungard

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Re: American Wheat Water Profile
« Reply #1 on: February 22, 2019, 02:06:23 AM »
Wheat is acidic? Not in my experience.

That profile should be sort of OK, but I would target a lower sulfate content unless that beer is intended to be a hoppy one.
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Offline Pope of Dope

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Re: American Wheat Water Profile
« Reply #2 on: February 22, 2019, 05:40:51 PM »
Wheat is acidic? Not in my experience.

That profile should be sort of OK, but I would target a lower sulfate content unless that beer is intended to be a hoppy one.

I can lower the pH and sulfate content. I was under the impression that by adding sulfate I could give myself a more balanced ratio of sulfate to chloride, which I thought was more important than content. If I leave things alone I could get a water profile of pretty even chloride to sulfate, something like: sulfate 48ppm/chloride 56ppm. I also could bump up the sulfate to be even with chloride. 
Generally you don't see that kind of behavior in a major appliance.

Online denny

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Re: American Wheat Water Profile
« Reply #3 on: February 22, 2019, 06:07:21 PM »
Wheat is acidic? Not in my experience.

That profile should be sort of OK, but I would target a lower sulfate content unless that beer is intended to be a hoppy one.

I can lower the pH and sulfate content. I was under the impression that by adding sulfate I could give myself a more balanced ratio of sulfate to chloride, which I thought was more important than content. If I leave things alone I could get a water profile of pretty even chloride to sulfate, something like: sulfate 48ppm/chloride 56ppm. I also could bump up the sulfate to be even with chloride.

IMO, forget ratios....they're a canard.  Concentrate on numbers, not ratios.
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