Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
See post #1664.
If I understand you correctly the water to grist ratio influences how much ions are absorbed into the mash.No, I'm telling you that in 7 gallons of 50 ppm calcium ion water there are twice the mEq's of Ca++ ions as for 3.5 gallons of 50 ppm water.
Does MME take into account water to grist ratio for calculating total ions in mash.
It's internal math does not specifically utilize the water to grist ratio directly as such, seeing as the ratio is merely a secondarily derived corollary involving grist weight and water volume, but effectively (since it accounts for these ratio building block components) you could indeed say that it does, as its ions in the mash output are in full accord with the water to grist ratio. MME utilizes mEq's, and for pH adjusting acids and bases it also applies their dissociation constants, which alter their relative mEq/L or mEq/gram "strengths" in accord with ones desired pH target. And for the unique case of Ca(OH)2 it also factors in that while this minerals OH- ions are driving mash pH upward, its Ca++ ion is simultaneously driving mash pH downward. And uniquely, MME attempts to merge the derived Ca++ and Mg++ pH shifting math model formula derived output per Kolbach with the real world observations as to these ions pH impact for high levels of these ions as per Taylor. Thus for MME Kolbach becomes a variable and not a fixed formula as per the other calculators, whereby as Ca++ and Mg++ mEq's are increased within the mash water, the impact of Kolbach's math model output upon downward pH shift is progressively diminished.
Hi,
I have been developing a new water calculator (oh no, not ANOTHER one......!). With some input it calculates a good water profile for most styles of beer. It also calculates acid or alkalinity additions, salt additions and target pH. If interested it's located here:
https://watercalc.azurewebsites.net/
Hi Brewbuzzrd. Thanks for the link. However, I feel that I'm already fairly knowledgeable about brewing water basics, and was instead particularly asking about what A.J. deLange meant in the first message of this thread ("Primer") as modified by his later comments, particularly regarding "minerally" beers.
He provided a baseline, and said that the subsequent types of beers were to be "deviated" by the amounts he suggested. The only type of beer that didn't make any sense regarding "deviation" is the last one - "minerally beers". He said that the chloride and gypsum were to be doubled. Since no gypsum is added to the baseline beers, how can you "double" the amount? Thus, I assumed he was actually not referring to the "baseline" beer in this particular case, but rather to the previous type of beer (British beers), where gypsum IS mentioned. This makes sense since a more minerally type of beer would certainly be more than the previous type of beer by about that amount.
I just asked for clarification, which likely only A.J. deLange can himself provide. (There was a comment during the discussion that he made, which seems to generally confirm my interpretation, although not specifically).
Sorry if I wasn't clear enough before.
I am curious about this as well. I understand the concepts but would like to know what minerals to use in instances such as this particularly because I am brewing a dortmunder soon.
Thanks
Dortmunder gold is one of my favorites too. There is also a brewery in nowheresville wi called manitowish brewing that does one that was great as well. Way out of the way even for the state residents though.
I appreciate the water profile. I was specifically thinking about how to adopt the water primer. I generally use brew father or brewers friend to calculate with much success so far. I really wanted to try and simplify my water chemistry mostly because chemistry is an area I am not strong in so it’s always a huge guess and trusting the software.
My thoughts exactly. I thought I had pretty good base water, but now I'm envious. I don't even know if the R.O. water I get from my portable system is that good.^This is excellent water, in the sense that it's almost a blank slate to build from.
Wow, that's a dream!I just got my water report from Wards so obviously I'll be doing tons of reading on here to figure this out myself but thought I'd post it to see any opinions on how jacked up (or good?) it is in the meantime.
pH 7.2
Total Dissolved Solids (TDS) Est, ppm 84
Electrical Conductivity, mmho/cm 0.14
Cations / Anions, me/L 1.3 / 1.2
ppm
Sodium, Na 18
Potassium, K 3
Calcium, Ca 5.5
Magnesium, Mg 2
Total Hardness, CaCO3 23
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 9
Chloride, Cl 9
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 20
Total Alkalinity, CaCO3 17
Total Phosphorus, P 0.38
Total Iron, Fe 0.01
"<" - Not Detected / Below Detection Limit
Thanks
Wondering if that is why you guys are saying the water is so good or maybe the filtering doesn't affect the minerals?
Whirlpool WHKF-GD05
Does anyone have a good pH meter recommendation (i.e. fairly inexpensive but accurate)?
One caveat about the cheap meters, if you check and optionally calibrate them before every use, they are functionally accurate.
That's true of my digital electronic refractometer as well. The only physical difference between the two products appears to be the color of the external case and the logo.
A little off-topic, but maybe someone can answer. My work area for brewing and wine making has incandescent lighting (8' ceiling, 100W bulbs), but the work area where I usually take refractometer readings has a suspended fluorescent fixture. I've noticed a slight variation between readings registered under the two light sources. This seems odd since I'd have thought that the refractive indices would only (at least predominently) dependent on the media they were passing through, rather than the light source being refracted.If we look at the manuals, the Hanna's says "two drops" and the Milwaukee's says "2-3 drops". Response time: Hanna: 1,5 seconds. Milwaukee: 2 seconds.
I think this is marketing tweaking in order to artificially differentiate two identical products. Accuracy is 0,2 Brix for both (they state 0,2 % but that's obviously wrong, they certainly mean 0,2 Brix, which is a percentage. Although I have to see it would have been more honest to say 0,2 Brix).
For what I know, manual refractometers are calibrated for "daylight" (supposing such a thing exist, I imagine a certain high-quality light source with a very broad spectrum) and whenever they are used in a different light source they might give an imprecise result.
this is probably in reference to the light's "temperature" in Kelvin.
Very important in digital photography and can see examples if you search 'LED light temperature'
Hefeweizen: Baseline
Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.
Deviate from the baseline as follows:
Hefeweizen: For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3% (you can make great Hefe with soft water too).
Porter: For beers that use roast malt (Stout, porter): Skip the sauermalz.
Light Ale: For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride
IPA: For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.
If you follow just the baseline without any of the deviations you won't make a 'dumper'. That's the whole idea behind the primer. Should get you a decent beer whatever the style.
I'm brewing Jamil's Dunkelweizen from Brewing Classic Styles, since it utilizes some roasted malts do I follow the roast malt profile or the soft water profile? Brewing with 100% R/O if that matters.. Apologies if this has already been answered, I did try to find a similar post.
What kind of water are you starting with? Do you use any brewing software?I'm brewing Jamil's Dunkelweizen from Brewing Classic Styles, since it utilizes some roasted malts do I follow the roast malt profile or the soft water profile? Apologies if this has already been answered, I did try to find a similar post.
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