What’s Your Profile?

[GuingesRock]

GasMD30 just posted his water profile from St John’s: http://www.brewnosers.org/forums/viewto ... f=3&t=6429" onclick="window.open(this.href);return false;

Calcium 9 ppm
Sulphate 4 ppm
Magnesium 0 ppm
Chloride 22 ppm
Sodium 14 ppm
Alkalinity 18 ppm
Bicarbonate 22 ppm
pH 6.8
Hardness 22 ppm

I thought that was very interesting. Didn't put me to sleep at all GasMD

What’s everyone's water like? Do you like it? Do you modify it?

Perhaps this could be a thread for water feedback and might be a useful resource on water.

Here’s my Wolfville water. For now I’m going back to leaving as is.:

Calcium 48.34
Magnesium 8.24
Sodium 18.72
Chloride 88
Sulphate 12
Alkalinity (CaCO3) 47
Residual Alkalinity 8

[GasMD30]

Was that a comment on my name or the subject matter? Haha

[GuingesRock]

Your name

[spuds]

This is what I could find from 2009 for Charlottetown. No modifications as of yet but if anyone thinks I could or should?
PH-8
calcium-31
mag-18
sod-8
chloride-14
sulphate-7
total alkalinity-124
hardness-152

[mr x]

I believe we have an existing thread here for water profiles.....

I guess it was for HRM, we should open that up to profiles in general.

[GasMD30]

Ya that's why I started this one for St. John's.... I felt left out!

[GuingesRock]

This is what I could find from 2009 for Charlottetown. No modifications as of yet but if anyone thinks I could or should?
PH-8
calcium-31
mag-18
sod-8
chloride-14
sulphate-7
total alkalinity-124
hardness-152

I think it is good as it is, but I’m not an expert and just in the process of learning what not to do. If you wanted to try something you could maybe add 3g gypsum and 3 g calcium chloride for a single batch (see spreadsheet attached). Might give you clearer beer. Your residual alkalinity is high (is that alkalinity as HCO3 or CaCO3?) and your PH will be high as a result which might affect your bitterness of your boil hops. It’s all shaky theory though. I really haven’t got the hang of it. I like this comment in favour of not adding salts:

Nope I believe, at this point, that the water profile adds to the uniqueness of the beer, making it your own.

Even with PH, Palmer says it’s a question of trying your beer at different PH levels and work out by trial and error. There’s no magic PH …it’s a range from 5.2 – 5.6.

[GuingesRock]

I believe we have an existing thread here for water profiles.....

I guess it was for HRM, we should open that up to profiles in general.

Rob, If you wanted to amalgamate the water threads (and I don’t know if you do, but thought you were hinting they should be in one place) here are some of the threads.
http://www.brewnosers.org/forums/viewto ... ter#p88974" onclick="window.open(this.href);return false;
http://www.brewnosers.org/forums/viewto ... ter#p84025" onclick="window.open(this.href);return false;
http://www.brewnosers.org/forums/viewto ... f=3&t=6429" onclick="window.open(this.href);return false;
http://www.brewnosers.org/forums/viewto ... f=3&t=6431" onclick="window.open(this.href);return false;

[gm-]

Saint John, NB. East side water supply (Rothesay, East, North and Uptown)

Calcium content 4-7.5 mg/l

Sulphate content 3 mg/l

Magnesium content 0.5-0.8 mg/l

Chloride content 5-7 mg/l

Sodium content 3.4-4.6 mg/l

Alkalinity 10-20 mg/l (total as CaCO3)

Bicarbonate < 10 mg/l

pH 6.8-7.3

Hardness approx. 12 mg/l

[GuingesRock]

Saint John, NB. East side water supply (Rothesay, East, North and Uptown)

Calcium content 4-7.5 mg/l

Sulphate content 3 mg/l

Magnesium content 0.5-0.8 mg/l

Chloride content 5-7 mg/l

Sodium content 3.4-4.6 mg/l

Alkalinity 10-20 mg/l (total as CaCO3)

Bicarbonate < 10 mg/l

pH 6.8-7.3

Hardness approx. 12 mg/l

Isn't that very close to a pilsen profile? you might have struck gold. My water is a bit similar and I like it. Slightly jealous of yours though.

http://www.howtobrew.com/section3/chapter15-2.html" onclick="window.open(this.href);return false; Pilsen - The very low hardness and alkalinity allow the proper mash pH to be reached with only base malts, achieving the soft rich flavor of fresh bread. The lack of sulfate provides for a mellow hop bitterness that does not overpower the soft maltiness; noble hop aroma is emphasized.