Liqour profiles

Please find a number of water tprofiles below.

However… I’ve given up on that type of detail when it comes to water treatment, partly because I don’t think that I or anyone else can really taste the difference, and partly because I believe in the simplicity preached by the highly sympathetic Tasty McDole who only uses two water profiles, one for pale and hoppy beers and one for darker and maltier beers. And finally, the municipal water in Stockholm (Norsborg water plant) is so good for brewing that it really doesn’t need much treatment (Ca 20, Mg 3,6, Na 10, SO4 37, Cl 13, HCO3 50).

Today I do two things with my water.

1  If I brew a hop forward beer I use my Teaspoon Water Profile (below) which is the result of simply adding about a teaspoon (4 g) of Gypsum to 10 liters of Stockholm (Horsborg water plant) water. If I brew a dark beer I usually don’t do anything.

2  After mash in I check the pH of the mash to assure that I’m in the 5,2-5,6 range. With a pale beer (treated according to above) I usually need to lower it from around 6 by adding Lactol. I got me a digital pH meter last year but it requires too much TLC so I’ve gone back to pH sticks.

img_2927

Troxhammar Teaspoon Water for pale and hoppy beers:
Ca 118
Mg 3,8
Na 25
SO4 160
Cl 12
HCO3 53

————————–

California Pale Ale:
Ca 250
Mg 18
Na 25
SO4 300
Cl 55
HCO3 45

Burton on Trent (historic) fr Burton-IPA och pale ale:
Ca 270
Mg 41
Na 113
SO4 720
Cl 85
HCO3 270

London för engelsk ale:
Ca 52
Mg 16
Na 99
SO4 77
Cl 60
HCO3 156

Mosher’s Ideal för amerikansk västkust-ale:
Ca 110
Mg 18
Na 17
SO4 350
Cl 50
HCO3 0

Dublin for porter, stout och Christmas seasonal:
Ca 115
Mg 4
Na 12
SO4 55
Cl 19
HCO3 200

London for mild, brown, porter
Ca 52
Mg 16
Na 99
SO4 77
Cl 60
HCO3 156

San Francisco ca 1935 for California Common:
Ca 36
Mg 25
Na 17
SO4 20
Cl 26
HCO3 80

(to be re-written in English)

Jag preparerar 19-20 liter vatten innan bryggning (för 10-11-liters batch). Tillsatserna beräknas med BeerSmiths vattenprofilverktyg:

beersmithinstruktion

Där matar jag in min egen vattenprofil som Base Profile (1), 19 liter som volymbas (2), aktuell vattenprofil* som Target Profile (3), trycker på Calculate Best Additions (4), och läser av tillsatserna (5) som jag sen häller i mina 19 liter mäsk- och lakvatten.

Alternativt så läser jag inte av tillsatserna utan trycker på Save Additions to Target, stoppar in den nya profilen i receptet (precis som man lägger till malt, humle och jäst) varefter BeerSmith snällt radar upp de tillsatser som behövs.

*Det enklaste är att skapa profilerna i BeerSmith innan.

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