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The perfect brewing water profile which will change based on the style of beer I want to brew.
Ions of interest:
Calcium
Sulfates
Sodium
Bicarbonate chloride
Magnesium
More info forthcoming once I receive my local water report today (?) which will be the baseline for additions. I need to have this by the weekend to brew some hoppy beers. More important details/criteria to follow.
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Sulfate - Hoppy beers get 175 ppm, moderately hoppy beers get 75 ppm, and low hopped beers get less than 50 ppm.
Chloride – Hoppy beers get less than 50 ppm, moderately hoppy beers get 75 ppm, and low hopped beers get 100 ppm.
Sodium – Hoppy beers get less than 30 ppm, moderate hop/malt beers get 50 ppm, and very sweet/malty beers get 75 ppm.
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Cl:SO4 ratios:
0.0-0.5 for hoppy beer
0.5-0.75 for pale ales
0.75-1.25 for Belgians/wheats
1.25-1.5 for brown ales/porter
1.5-2.0 for very malt beer like stout/old ale/barleywine
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i have no idea what is going on in this toilet
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what? so you want lots of sulphates compared to sodium chloride?
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potassium bromide is great on fries
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let me ask my brother in law, he's all about the water in beer
