Mid-State Brew Crew

Worm's Way TN

Well, after the Palmer talk I decided to give mineral additions a try. I now understand why some recipes had to be tweaked 2, 3, sometimes 4 times before they came out right. I'm making a Belgian Dubbel today and have added some chalk, calcium carbonate, and baking soda to my mash water in the hopes of getting a malty, delicious brew that is more true to style than what I have come up with in the past. He has a spreadsheet on howtobrew.com where you can figure out your mineral additions based on your water. I'll keep you guys posted on the results.
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Geoff

Worm's Way TN · Posted: Tue Oct 20, 2009 11:46 am Post subject:

I took a reading with a digital ATC ph meter and my mash was at 5.3. Right in range!
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Geoff

Matt W · Posted: Tue Oct 20, 2009 3:19 pm Post subject:

Nerd!

Did u already have the ph meter?
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For mad scientists who keep brains in jars, here's a tip: why not add
a slice of lemon to each jar, for freshness?
~ Deep Thoughts By Jack Handey

Worm's Way TN · Posted: Tue Oct 20, 2009 4:26 pm Post subject:

Ya, we have like 20 of them up here at Worm's Way!
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Geoff

agb · Friar Joined: 12 Nov 2006 Posts: 92 Location: Murfreesboro

I mailed a Murfreesboro water sample to Ward Labs today, hopefully I'll be doing what you are soon. I think Mike is going to try and get Palmer's PowerPoint that we can use as a reference. Most of it is on his website.
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Allan, The Wannabee Brewer

rich · Grailholder Joined: 07 Nov 2006 Posts: 616

ProMash has a nice water profile calculator. Whereas the the default database is kinda limited in international profiles, it does allow you to input your local profile and calculate the additions of the six basics water chemicals for brewing to meet the target profile.

Unfortunatley I have a different water filter than the one I used when I sent my sample to Ward Labs.

The six chemicals: gypsum (CaSO4), Epsom Salts (MgSO4), Canning Salt (iodine free table salt: NaCl), Baking soda (NaHCO3), Calcium Chloride (CaCl2) and Chalk (CaCO3).

I dabble in water tweaking a little bit, but for the most part my water is the signature flavor of my beer (laziness may be a factor).
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"What you got back home, little sister, to play your fuzzy warbles on? I bet you got little save pitiful portable picnic players. Come with uncle and hear all proper. Hear angel trumpets and devil trombones. You are invited." -Alex de Large

Worm's Way TN · Posted: Wed Oct 21, 2009 11:40 am Post subject:

You can download the power point spreadsheet off of the how to brew website at the bottom of the RA page.
http://www.howtobrew.com/section3/chapter15-3.html
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Geoff

Worm's Way TN · Posted: Fri Dec 04, 2009 1:53 pm Post subject:

I am really liking the results of my water additions. My favorite pale ale recipe is better than ever and my mash always hits 5.2 ph. My dubbel turned out pretty damn close to what the Belgians are making. I have made 6 dubbels in the past 2 years and this is by far the closest I have ever come to nailing the style. I can't wait to make some of my dark beer recipes now that I am utilizing Palmer's spreadsheet!
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Geoff

agb · Friar Joined: 12 Nov 2006 Posts: 92 Location: Murfreesboro

I want to learn. Let's make this a topic at our January meeting. Can you give a demonstration then?
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Allan, The Wannabee Brewer

Matt W · Posted: Sat Dec 05, 2009 9:38 am Post subject:

Yeah, I want to learn more and revisit what Palmer was saying at the Club Crawl.
_________________
For mad scientists who keep brains in jars, here's a tip: why not add
a slice of lemon to each jar, for freshness?
~ Deep Thoughts By Jack Handey

Worm's Way TN · Posted: Sat Dec 05, 2009 5:29 pm Post subject:

Sure, I could give a demonstration. I still feel like a novice, but am at least comfortable using the spreadsheet. The hardest part is figuring out what water profile to shoot for based on style. Traditionally, breweries around the world would use local water, but I imagine most of them are using water adjustments at this point. Water reports don't let you know what minerals a brewery adds or takes out of their water.
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Geoff