So, defining a 'true' Burton water profile is impossible. I've included a balanced Burton water profile in Bru'n Water that was estimated based on the relative concentrations of ions observed from that aquifer, but clearly those concentrations could be higher or lower.
At over ppm sulfate, the provided profile is not as extreme as that groundwater gets, but its pretty mineralized. I would personally be reluctant to brew with that Burton profile and would go with the Pale Ale profile that is also included in Bru'n Water as a first try for brewing a good hoppy beer ppm sulfate.
A less mineralized water profile is also going to produce a good beer, but it might not have the 'pop' a brewer is looking for. Its all dependent on the brewer's taste and skill.
Personally, I'm with AJ in believing that a 'less is more' mantra is more likely to produce a good beer. Use water profiles with caution. Kit B Brewmaster Posts: To address only a portion of your question I wouldn't recommend using DI water.
Use RO water and toss 2 tsp calcium sulfate into the mash. Close enough. Quote from: gordonstrong on April 01, , pm. Quote from: stlaleman on April 02, , pm. Quote from: beersk on April 02, , am. Quote from: tschmidlin on April 02, , pm. With negative RA you will obtain a pH a few tenths below this which is fine.
Again, theoretically, no but you might choose to add acid the Brits use a product called CRS which is a blend of hydrochloric and sulfuric acids to pull pH even lower down to say 5.
I was aware of the sulfate effect on hop perception, so I left that part out of my initial post. Am I correct in assuming that that is the only way that sulfate participates i. When performing RA calculations, you take the entire Ca and Mg numbers and stick them in. According to Palmer, the calcium reacts with phytin to release protons. I'm pretty sure this is the same thing you said earlier about precipitating apatite.
Regardless of exactly what the source is, are we therefore assuming that this phosphate source is always in excess, and the pH-lowering potential of the grain is dependent only on hardness neglecting for the moment either adjuncts such as sauermalz or the effect of alkalinity?
Thanks so much! It is beginning to make sense I think. You must log in or register to reply here. Similar threads T. Burton Salts. Replies 7 Views 5K. Jul 24, ajdelange. Burton upon Trent water. Kaiser Feb 8, Replies 19 Views 4K. Feb 9, Hermit. Adjusting Poland Springs to Burton. Replies 4 Views 4K. May 26, bartyen Replies 4 Views Apr 10, huckbof. London or Burton water profile? StunnedMonkey Jan 28, Replies 4 Views 8K.
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