Nelson Water Profile?

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Permalink Reply by Matthew Vincent on April 7, 2015 at 8:39pm

Attached is the New Plymouth Water Treatment Plant 'Analysis Report'.

I've highlighted the numbers I use in yellow. (Can't guarantee they're correct - would be happy to be corrected if I'm wrong)

Attachments:

• 1025896-SP-1.pdf, 176 KB

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Permalink Reply by William Fitzgerald on April 19, 2015 at 1:13pm

It looks like your water is reasonably soft.

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Permalink Reply by William Fitzgerald on April 18, 2015 at 4:21pm

I don't live in Nelson but if you are on town supply, I assume your water will be chlorinated. I live in Dunedin, and have to deal with heavily chlorinated water. I can't easily go to Speights as I don't have my own car.

The thing is, it is actually quite easy to neutralise free chlorine and chloramines in your brewing water. Add 1/8 teaspoon of sodium ascorbate - the salt of Vitamin C - to your mash water and sparge water. You can find the powder on some supplement sites (and presumably at pharmacies). Just make sure that the powder you are buying has no additives that could flavour your brew.

For the nerds on here, here is the reaction:

C₅H₅O₅CH₂ONa + HOCl → C₅H₃O₅CH₂OH + NaCl + H₂O

Sodium ascorbate + Hypochlorous acid (active chlorine) → Dehydroascorbic acid + Sodium chloride + water

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Permalink Reply by Matt Downer on April 19, 2015 at 12:03pm

Hi there actually check out the report i posted in the thread. No chlorine which is nice.

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Permalink Reply by chemist on April 27, 2015 at 2:24pm

Hey guys,

Just my 2 cents on Nelson water, which I presume is similar to most NZ water supplies.

Low Calcium and magnesium, which means soft water, but a reasonable amount of Alkalinity (buffering- acting to increase mash and beer pH).

The idea is that this leads to duller light beers, and soapy/harsh ales.

My actual experience trying to reduce mash/beer pH has been this:

Reducing with Lactic acid 80%. I use around 5 to 6ml in 40l brewing liquor to give 5.5 pH. I use mainly Gladfields pilsner malt and I still don't tend to reach a target pH of 5.2 in the mash, and low 4's for finished beer. By adding 1 to 2 teaspoons of Calcium Chloride/sulphate to the mash I can get it to work.

My big problem with this method (mainly brewing light low abv beers) is that the lactic has a pronounced flavor, even my friends can pick it out. Acid malt seems to be less offensive but less effective, and I can still taste it.

Reducing with Phosphoric Acid 80%. I use 2-3 ml in 40l to reduce pH to around 5.5. Again, not quite enough to get 5.2mash and low 4s beer. This seems a better way to go but I can still taste a sharpness in the final beer.

Ive also tried decarbonating by adding calcium carb and boiling. Still not enough to get to the ideal mash ph, (and a right royal PITA) but the amount of acid additions needed is lower.

Now I know a great local micro brewer who adds next to nothing and doesn't even measure pH, so my latest attempt I gave up on all additions and am waiting to see what the final beer tastes like. It is a light lager with ~10% dextrose. Mash pH was 5.8 and preboil was 6! Cold break was poor, but believe it or not close to the end of ferment and its at pH 4.0!!! Go figure.

I'd be interested in others thoughts (if you could be bothered reading to the end of the post- I get a bit carried away at times) but I cant help thinking water numbers and mash pH is a much bigger deal for commercial scale breweries who are concerned about malt efficiencies, equipment longevity, clarity/filtering and hop utilization. 

Whaddaya reckon?

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Permalink Reply by Matt Downer on April 27, 2015 at 2:33pm

Hey that's interesting. Cool that you've spent the time to research and attempt the various ways of rudeuction in PH. Great informative outcomes. I just  don't do anything to calm down the PH but then again I have yet to measure my mashes - hope to as soon as I get myself some test sptrips to get at least a ball park figure. I'll go from there I think...

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Permalink Reply by integersmirk on April 11, 2017 at 7:11pm

Hopefully this will help anyone else struggling with this:

http://supplies.leagueofbrewers.com/brewing-with-nelson-richmond-wa...

Cheers

Mike

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Permalink Reply by chemist on April 11, 2017 at 8:11pm

Fantastic work!
In my brief experience I've always found mashing with Gladfield's malt requires a bigger effort to reduce pH. Don't know why tho!
Tim

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