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Hinkley Springs

Is Hinkley Springs bottled water Ok to use for brewing? My understanding is that it is purified but minerals have been added to give it a similar taste to spring water. The water I have available from the tap is very hard with a high alkalinity.

Extract or all grain.

Extract, any water is OK.

AG, likely it OK if it has some minerals added back in. Depending on the content, it’s better for some beer over others.

The links below were found in thier FAQ’s and give really no useful data to us, But if it is the consumer product your talking about it shows a TDS of 22 which is basically just above a distilled water and will need adjustment for most beers above a light lager. It could be great for pilsners though depending on actual mineral content. As Nighthawk said extract this water will work excellent. If your an all grain brewer and trying to look into water composition for your beers and have limited water options. Then you would be best served to email them directly and let them know your purpose for their water and explain the large amounts of their water you intend to use annually and speak specifically to what mineral/s, alkalinity etc… you are going to need and this will prompt the agent answering your email to ask a superior for the facts you seek instead of just pushing you off with the FAQ’s I list below. If you receive no support from them or wish an easier path altogether just use distilled and make your own mineral/ acid/ acid malt additions needed for each beer type.

Spring Water: ... report.pdf

Artesian Water: ... Report.pdf

Purified Water: ... Report.pdf

Purified with Minerals Added: ... report.pdf

Fluoridated Spring Water: ... Report.pdf

Fluoridated Artesian Water: ... Report.pdf

Fluoridated Purified with Minerals added: ... _Added.pdf

Distilled Water: ... report.pdf

Contact us page: ... -water.jsf

I was kind of hoping that someone would have some actual experience using Hinkley Springs for brewing water. Even better if someone has the actual numbers to fill in on this water chemistry calculator.

Oh, and to the question; is it for all grain brewing. Yes :stuck_out_tongue:

Use the link to Hinkley that ITs posted above and ask them for the specific info you need. You might also want to check out the bru’nwater spreadsheet for water adjustments - follow the instructions and the results are worth the effort.

+1 on bru n water. The one your trying to use is old school technology. Bru n water is by far the spreadsheet you will want to use from now on and its free. Here is a link to a brief introduction on how to use the suite on a pils when using distilled water, it will give you a general idea of whats happening and then also its mandatory to read Martins instructions tab in the spreadsheet for sure and it will help you make the best beer possible.



[quote=“Nighthawk”]Extract or all grain.

Extract, any water is OK.

AG, likely it OK if it has some minerals added back in. Depending on the content, it’s better for some beer over others.[/quote]

Not any water is OK for extract. Sure, the mash conversion is not a concern. But the alkalinity and ion content of the water can ruin an extract brew too. In the case of extract brewing, low alkalinity water with low or modest ionic content is preferred and will help keep the wort pH in the kettle in the proper range. If the water used in extract brewing has high alkalinity, the kettle pH can be higher than desirable and that can make the hop flavor ‘rough’ and also reduces the crispness of the overall beer flavor.

If the water is full of ions, they may end up flavoring the beer in an unwelcome way. For some ions, it doesn’t take much to screw up beer. By the way, extract users should know that Briess extracts are loaded with sodium. If your tap water already has significant sodium in it, using it with Briess extract could produce less than pleasant flavor. Alexander’s, Munton’s, and Cooper’s extracts are all low in sodium. The city where Briess’ factory is, uses ion-exchange softening and their tap water is loaded with sodium.

+1 RO, distilled or a bottled drinking water is probably safest for extract. This leaves you with whatever ions were in the mash water to begin with.

Great follow up Martin. You make a great point which should definitely be considered when making extract beers. Which is why I generally recommend distilled or RO. The other point you make about Breiss is very interesting about the sodium as I never had a clue about that aspect and it puts a dent on their reliability for use in high quality beers in general. I really want to support local companies as I live in Minnesota but ever since I found out most all LHBS use and order Briess 6 row color malts blindly as it is not really brought to anyones attention unless they were to look as they generally make both a 2 and 6 row for every level of “C” malt they carry. I have since used crystal malts from overseas as I know for a fact they are using 2 row.

That being said I have to think just about every malt syrup NB and Midwest use are generally sourced from Briess. It opens a new can of worms. If a person were to use a distilled water with these syrups what level of PPM what you think they would be left with? Hovering around 50-100ppm?
Or more?

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