#### whitegoose

##### Well-Known Member

My local water profile is as follows:

Alkalinity as CaCO3: 84-104

Calcium: 25-35

Magnesium: 6.5-8.9

Sulphate: 16-30

Using John Palmer's guide I figure I need to add about 168ppm of Calcium to get my mash pH right for a pilsner.

I'm doing a small 12L test batch (like I said, I haven't enjoyed the last few pilsners I've brewed), and I'm brewing BIAB with a 2 hour boil, so my mash volume will be 25.8L (or 6.82 gallons)

Again, using Palmer's methodology I figure my additions of Calcium Sulphate will be as follows:

Calcium per gram per gallon = 61.5ppm increase

Sulphate per gram per gallon = 147.4ppm increase

I want an increase of 168ppm.

168/61.5 = 2.73 grams per gallon

6.82 gallon mash volume * 2.73 grams per gallon = 18.62 grams will give me approximate desired pH

BUT

Adding 18.62g will put my Sulphate levels too high...

(18.62 * 147.4ppm increase) / 6.82 gallons = 402ppm

402ppm + 25ppm (approx) already in the water = 427ppm sulphates in my mash - that;s too high right? Palmer says up to 150ppm in normal beers or up to 350ppm in very bitter beers.

I did similar calculations for using CaCl2 to lower the pH, but I end up with a total Cloride content of about 430ppm! Which is definitely too high.

SO

I tried different combinations of both CaSO4 and CaCl2, but I can't find any cobination that gives me Sulphate and Chloride in the normal brewing ranges, while getting my mash pH down.

Can anybody help me at all?? Do I just need to bite the bullet and reduce my salt additions, to hopefully improve my mash pH whithout getting it "perfect"? Or are some of my calculations wrong? Or is there another way!!

Any help appreciated!