The beers were cold crashed, fined with gelatin, transferred to kegs, then placed in my cool keezer where they were force carbonated. It seems odd that a 0.7☏/0.4☌ difference in mash temperature would produce such disparity and I personally suspect something else was at play, likely the variable of focus, but I can’t be certain. Left: standard mash 1.010 FG | Right: thin mash 1.012 FG Indeed, brewers are manipulating mash thickness for myriad reasons, but does it actually have a noticeable effect on the beers we’re producing? From BIAB and no sparge brewers performing full volume mashes with ratios as high as 2 qts/lb to batch and fly sparge brewers mashing at 1 qt/lb in an attempt to squeeze as much grist into their tuns as possible, the range is vast and yet people are making good beer. Liquor-to-grist ratio is a fairly commonly discussed issue among brewers, with claims the thickness of a mash is directly correlated to wort quality. However, a growing number of anecdotal reports from brewers seem to suggest liquor-to-grist ratio may not as critical an element as we’ve been led to believe. Thickening the mash to 1 qt/lb and making two passes with sparge water helped me get through the brew day, though I wondered how this change from my normal process might impact the beer. That is, up until I tried making a 10 gallon batch of a high OG beer using a 48 quart converted cooler MLT- there was no way all that grain and water was going to fit in the tun. Why? It was the example provided in my favored strike water calculator, and it never presented a problem. I’ve always mashed with a liquor-to-grist ratio of 1.25 quarts per pound of grain.
Mosaic Of Change IPA by House Of Pendragon. Results from this calculator will be approximate. In more humid climates, the salts will absorb water from the air, so pad 10% or so. A teaspoon looks like this in a normal spoon:. 
A teaspoon is best measured with a baking set of measuring spoons:. New and improved Mash Chemistry and Brewing Water Calculator. The pH calculation was removed from this calculator. Use canning salt, kosher salt, pickling salt, or pure salt - just make sure it is not iodized.Īvoid regular table salt because it is iodized! Yeast will not handle iodine well so avoid 'table salt' or 'iodized salt'. If your source water is high for a given category, the easiest thing to do is dilute with distilled water to cut down the mineral levels, then add salts to rebalance. Alkalinity (in ppm as CaCO3) = HCO3- x 50 / 61. If your water report specifies alkalinity or hardness as CaCO 3, multiply that number by 1.22 to get the HCO 3 - value. This calculator uses Bicarbonate (HCO 3 -) as the measure of alkalinity. If the calculator reports a harmful level, this means it is definitely harmful to the flavor of the beer, and quite possibly harmful to human health!. A low or high ion concentration is not necessarily a bad thing, such as the case of Pilsen water, where the target is practically diluted water, or the case of Burton on Trent where the sulfates are elevated. Above recommended brewing range, but not harmful. Within recommended generalized brewing range. Water Chemistry - Ion Levels (ppm or mg/L) The water chemistry article at this site is a handy guide to understanding more about the ions.ĭilute with distilled water to lower source ion concentrations. Check the flavor ion profiles below for appropriate levels and adjust brewing salts if necessary. Watch for harmful levels as reported on line 9. Add brewing salts as needed so the difference on line 8 reports all green values (within 20ppm). Find and enter your source water's mineral levels on line 4, tune target levels as desired (line 5). The idea is to get the input water for the batch to match the same conditions as the target profile (eg, as if you were using water from the river Trent). If you plan to have extra water left behind in your HLT, count that as well. Water volume is all the water going into the mash, including losses and boil off. Enter your batch data in the first box. 
Mash Chemistry and Brewing Water Calculator. NOTE: Our new and improved water calculator more accurately predicts mash pH and handles advanced features like acid and slaked lime additions: This calculator is good for basic water adjustments and targeting a flavor profile only.
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