- Calcium (Ca)
- Magnesium (Mg)
- Sodium (Na)
- Carbonate (CO3)
- Sulphate (SO4)
- Chloride (Cl)
- Total Hardness: Calcium Carbonate (CaCO3): 17.4 mg/l
- Magnesium (Mg): Not monitored
- Sodium (Na): 3.9 mg/l
- Sulphate (SO04): 11.4 mg/l
- Chrloride (CI): 7.9 mg/l
Short form: Ca 7, Mg ?, Na 4, SO4 11, CI 8, HCO3 21, CaCO3 17.5
- Gypsum (Calcium Sulfate): Increase Sulphates. Lowers PH.
- Epsom Salt (Magnesium Sulfate): Like Gypsum, but less PH reduction
- Chalk (Calcium Carbonate): Raises pH. Use for making dark beers in areas of soft water
- Dihydrate (Calcium Chloride): Lowers pH
- IPA: Add 5g Gypsum during mash
http://www.jimsbeerkit.co.uk/water/water.html
- Total Calcium Sulphate (CaSO4*2) (Gypsum): 9.29 grams
- Total Calcium Chloride (CaCl2*2) (Dihydrate): 4.84 grams
- Total Magnesium Sulphate (MgSO4*7) (Epsom salts): 3.04 grams
- Total Sodium Chloride (NaCl) (common salt): 1.33 grams
- Total Calcium Carbonate (CaCO3) (as chalk): 0.15 grams
Alternative: http://www.brewersfriend.com/water-chemistry/
John Palmer says: http://www.howtobrew.com/section3/chapter15-4.html
BYO says: http://byo.com/stories/item/1478-the-elements-of-brewing-water
Beersmith says: http://beersmith.com/blog/2008/10/05/beer-ph-hard-water-treatment-for-brewing/
Very sciency article: http://morebeer.com/articles/treating_homebrew_water
Treating to get IPA water: http://beerandwinejournal.com/two-water-guides/ (50 ppm calcium, 25 ppm chloride and 80 ppm sulfate (for a chloride to sulfate ratio of 1:3.2).)
awesome.