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NB Bavarian Helles AG Kit

You’re right. Mine’s worse. Na of 252 and total alkalinity of 390. At least it tastes good as water. But it makes crappy beer.

Ooohhhfff, that’s in the ridiculous column for sure. I can see RO working quite well in your future!!!

Ok, looking at the numbers here is what I got. This will also show you when acid malt or acids start to become a real necessity to finding a harmonious mash PH. If you were to use the water as/is you would hover around a room temp PH of 6-6.2 which is 5.7-5.9 at reaction temp which is far too high. Another thing that becomes reality is the use/disuse of Phosphoric acid 10%, I recommend many use it when they are working with low alkalinity water. In the cases of harder water you will find that lactic acid 88%, acid malt or phosphoric acid 88% are more efficient to do the job. These numbers also setup your minerals for a SO4/CL ratio of 1.0 (malty-balanced)

Also as you can see you are just pushing up on 8SRM with this brew and you have to use quite a bit of acids/acid malts to reduce your alkalinity as you dont have alot of dark malts in play here yet.
So it will work well for you to still dilute up to 50% until you push past 10 SRM+
Shown below in the #2 example your HCO3 and Alk are cut in half making the situation very easy when adding an alkalinity reducing tool such as acid or acid malt. Because you have very little manipulation taking place as apposed to the heavy hand approach needed with the higher Alk. In reference to the above again this will become less of a problem with your base water if you make any beers over 10+ SRM.

#1 Using 63ppm Na and no dilution.
A) 7.7g w/3.1g Gypsum & 43ml Phosphoric acid 10% = 5.6 (room temp PH)
B) " " & 7ml Lactic acid 88% = 5.6 " "
C) " " & 1.0# Acid malt = 5.6 " "
[color=#00BF00]#2 Using 63ppm Na and 50% dilution with distilled/ RO.
A) 7.7g w/ 1.5g Gypsum & 22ml Phosphoric acid 10% = 5.6 (room temp PH)
B) " " & 4ml Lactic acid 88%= 5.6 " "
C) " " & 0.50# Acid Malt = 5.6 " "[/color]
#3 Using 25ppm Na and no dilution.
A) 7.7g w/ 3.1g Gypsum & 43ml Phosphoric acid 10% = 5.6 (room temp PH)
B) " " & 7ml Lactic acid 88% = 5.6 " "
C) " " & 1.0# Acid malt = 5.6 " "

Here are the numbers to correspond to the above columns.
I will need to shorthand this stuff or else it will get crazy looking.
Numbers will be listed as such Ca, Mg, Na, SO4, CL, HCO3, ALk also all reflect a SO4/CL of 1.0
A) 96, 21, 63, 74, 71, 85, 71
B) 96, 21, 63, 74, 71, 82, 68
C) 96, 21, 63, 74, 71, 255, 211
A) 48, 11, 32, 37, 36, 41, 34
B) 48, 11, 32, 37, 36, 28, 24
C) 48, 11, 32, 37, 36, 128,106[/color]
A) 96, 21, 25, 74, 71, 85, 71
B) 96, 21, 25, 74, 71, 82, 68
C) 96, 21, 25, 74, 71, 255, 211

So lets find out where your sodium/iron is at for sure and then these numbers also give you an idea of possible easy addition/dilution factors at play here.

The water is a municipal supply and I double checked the numbers and unless Ward Labs made an error, they are correct. I read your post but it was so far over my head my mind said “I give up”.
Sadly, I will be moving to an acreage soon that is on well water so I will have to re-test water anyway. I expect they will be quite similar, though. Ward did not test for iron but you can’t detect any iron taste.

Very good,

Just assume 63 is correct unless Martin happens into this thread. He could explain why it would be that high/out of balance. I would say go ahead and follow the #2/C example above as you will only need to dilute 50% and add 1.5 grams gypsum and a half pound of acid malt and you will be primo.

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