hist-brewing: Re: hist-brewing-digest water chimistry

[Jeff Renner]

Ken Schwartz has written a primer on water chemistry at
http://home.elp.rr.com/brewbeer/water/wcprimer.html

His recommendation for London Water (per US gallon, 3.78 l, of distilled
water):

English Ale -- A London well-water profile.  3.7 grams Epsom salt, 2.9
grams baking soda, 2 grams chalk (add to mash), 2 grams canning salt, 0.3
gram gypsum. Ca=46, SO4=85, Mg=19, Na=83, Cl=64, CO3=173, Hardness=195,
Alkalinity=197.

You could add the chalk directly to the water rather than the mash and then
bubble CO2 through it to dissolve it.  This mimics nature, where CO2
saturated rainwater percolates through limestone.

Jeff

-=-=-=-=-
Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 



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