46 replies to this topic

[Brauer]

plus some acid I'm guessing!  I will certainly have to dig into my acid malt to get my pH into range.

I wouldn't be surprised if they use some acid. They may preboil the water to remove carbonate and the recipe may contain some Munich Malt, which is going to help pH. 

[positiveContact]

I wouldn't be surprised if they use some acid. They may preboil the water to remove carbonate and the recipe may contain some Munich Malt, which is going to help pH. 

 

does precipitating stuff out with a preboil remove/reduce everything?  (calcium included)

[Brauer]

does precipitating stuff out with a preboil remove/reduce everything?  (calcium included)

Of the things we care about, primarily Calcium and Carbonate, forming Calcium Carbonate, but perhaps some Magnesium, which shouldn't matter. Sodium, Sulfate and Chloride should stay in solution. I believe that you should lose about 2.5 ppm Carbonate for every ppm Ca, down to maybe about 20-30 ppm Carbonate.

[positiveContact]

are you saying if you started about 30 ppm carbonate boiling wouldn't get you any lower than 20-30 ppm carbonate?  maybe I'm reading what you said wrong.

[Brauer]

are you saying if you started about 30 ppm carbonate boiling wouldn't get you any lower than 20-30 ppm carbonate?  maybe I'm reading what you said wrong.

I believe that you are reading me correctly.

[positiveContact]

I believe that you are reading me correctly.

 

I've never really looked into the pre-boil thing.  Mostly just interesting info I can hand off to others if they have hard water.

[Brauer]

It's a useful tool for brewers with high temporary hardness, like a lot of Germany. I suppose it could be considered to have an added benefit of removing some Calcium from those very hard waters.