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Water Adjustment

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    Water is arguably the most critical and least understood of the foundation elements in brewing beer.

    Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding flavor contributions, and the treatment and chemistry of brewing water.

    Authors John Palmer and Colin Kaminski lead a discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included.

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    These brewing salts are also called Burton Water Salts, used to duplicate the famous Burton-on-Trent brewing water, known for its' pale ales. 

    Adding 1 teaspoon per gallon increases the hardness of the water by 889 ppm. They contain calcium sulfate, potassium chloride and magnesium sulfate. Breakdown on the water hardness: 135ppm Ca++, 388ppm SO4--, 19ppm Mg++, 183ppm K+ and 165ppm Cl-.

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    Also called "Vicron" or "Chalk". This is the acid reducer of last resort. Too much gives an off chalky flavour.

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    Calcium chloride is used to adjust your brewing water profile.

    1 tsp of calcium chloride per gallon adjusts water hardness by 297ppm Ca2+ and 531Cl-.

    It is also used in cheesemaking. For more information on using calcium chloride for cheesemaking, see the attached document.

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    Gypsum (Calcium Sulphate)

    Use 1 teaspoon per gallon to increase hardness of water by 246ppm Ca++ and 588ppmSO4--. 

    Added prior to boil.

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    88% strength

    Used for adjusting mash PH.

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    Magnesium Sulfate is also known as epsom salt.

    1 tsp. of Epsom Salt (MgSO4) in 5 gallons of water will increase concentration of (Mg++)ion 52ppm [(SO4--]ion. 207ppm

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    Never worry about pH again! One tablespoon of 5.2 per 5 gallon batch and your water is instantly adjusted to the perfect pH of 5.2, no matter what your starting pH was.

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    Using phosphoric acid 10% in our mash or sparge water will lower the pH level. Phosphoric acid 10% is very concentrated and does not require a lot to lower the pH water. Water chemistry is very different from city to city. This is why there is no real mixing ratio for phosphoric acid 10%.

    Recommended usage:

    • The recommended usage is to use one drop at a time, mix, verify your ph using pH meter or pH strip and repeat until you get the required pH level.

    Recommended pH level: 

    • Mash water: Between a pH of 5.2 to 5.4
    • Sparge water: pH of 6
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    FermCap® S is a unique emulsion of an extremely effective surface active agent Dimethylpolysiloxane which prevents foam formation by reducing surface tension.

    The 4 kg size is available by request - please call for pricing.

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