At the end of February, we talked about devising some experimentation around water chemistry. In order to do so we needed to take a look and get our local water tested by Ward Labs. We’ve done just that and now we can start making some decisions and insights into what and how we will change our standard practices in the brewing process.
We expected to get a report that told us our water was relatively soft, which it is. It has low calcium and low magnesium level. What came back as a surprise to us was that we are actually fairly high in sodium and chloride. The levels are at a point where we may need to dial them back a bit through dilution or otherwise attempt to balance it with an equally high amount of sulfates (and subsequently calcium). But that’s another video! Sorry kids.
Take a quick look at our report card’s numbers and judge for yourself. Then cruise on to the video and see what we think of our water predicament.
From Ward Labs in Kearney, Nebraska!
Sodium: 134 ppm
Calcium: 34 ppm
Magnesium: 5 ppm
Sulfate: 6 ppm
Chloride: 250 ppm
Bicarbonate (HCO3): 72 ppm
Total Hardness (CaC03): 106 ppm
Total Alkalinity (CaC03): 59 ppm
Enjoy the video. BREW ON!
Looking at some sources out there, here are the typical ranges for minerals in water that is ideal for brewing beer.
Sodium: Beer brewing range is 0 to 150 ppm
Calcium: Beer brewing range is 50 to 150 ppm
Magnesium: Beer brewing range is 10 to 30 ppm
Sulfate: Beer brewing range for hoppy beer is 150 to 350 ppm
Chloride: Beer brewing range is 0 to 250 ppm
What do you think? Have you worked with your water chemistry before? What tips would you give someone or someones that received a report like the one above? We’ll update you when we have tried out some attempts at altering our water for brewing.
Check out our first water chemistry experiment involving brewing an IPA.
Herb Meowing
Download the free Bru’n Water spreadsheet (.xls)
https://sites.google.com/site/brunwater/
Freeware but donations accepted.
It’s well the worth the cost on one AG batch.
Input your lab numbers.
Add your minerals and you be amazed at the difference it makes.
Looks intimidating at first but…just like going from extract to AG…it’s well worth the effort.
brewella deville
I don’t have a solid background in chemistry, but I read and reread Palmer’s chapter on water adjustments until it started to make sense to me. After downloading both the Palmer and the EZ Water spreadsheets, I settled on EZ Water. It had a straightforward, simpler (for me) design that made it a breeze to use. I just try to keep my numbers in the green and it has made a huge difference in the quality of my brews. My only regret is that I didn’t spend the month before moving to BIAB doing my research on water chemistry and getting my water tested. Those half a dozen brews I made without adjusting my water could have been so much better.
John
Hi Herb and brewella,
Thanks for the responses. Mike has a few thoughts about the chapter in How To Brew. Besides that, I think using these spreadsheets will be helpful. I look forward to the Water Chemistry book due out in November.
Mark
How long did it take your results to come back from the lab? I think I might follow suit with my own tap samples.
John
The turnaround once they get your sample is pretty quick. Shipping time is the greatness factor in how long it takes to get results. If you are willing to pay for overnight shipping, you could probably get your results back in 48-72 hours. Ours took about a week because we paid for whatever was cheapest.