Clarifying water treatment
Finally going to get involved with the community.
I'm having my first crack at altering my water profile, the beer I'm trying to make is an pale ale (SRM 6.6). The aim is to crank up the sulphate to 150-175ppm but they may be a stretch because I'm starting at 29ppm.
The major problem is the high alkalinity, it's up around 200 CaCO3ppm so the HCO3 (and pH) is rather high for the grains I'm using.
Firstly, is it possible to easily lower CaCO3 concentrations below 50 ppm without confounding things too much? (I don't have a decent supply of distilled water).
Secondly, would it be satisfactory to make an pale ale by just lowering pH with calcium and still have that high level of CaCO3/HCO3?
Cheers for your help
(Sorry for the pun)
Replies to This Discussion
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Permalink Reply by Dog Hare Bear on
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Sorry, I meant "the main problem is the high *carbonates*"
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Permalink Reply by Matt Smith on
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Wherabouts is your water supply? That seems like lots of CaCO3, what is your total Calcium content?
I regularly raise my sulphate to around 180ppm, and my water starts at 14. This generally only takes about 8-10grams of gypsum, this of course also adds Calcium, which could be an issue if your Calcium is already so high.
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Calcium is starting at 76ppm so a bit of breathing room. You don't think I need to reduce the CaCO3? Just up the Ca to bring the bring the pH down?
Thanks for your help.
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The water comes from a limestone catchment hence the high CaCO3
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