For HCO3- at 63 mg/L you would stop sparging CO2 at pH 10 (unreasonably high) and the alkalinity would change to 112.5. There is no CO3- and HCO3- is at 127 mg/L which is, I expect, what was meant by CO3. You'd have to sparge CO2 through the water to get it to and if you did that until it was all dissolved and the pH reached 8.3 the water would contain 52.3 mg/L calcium, 10.5 mg/L magnesium, 64.9 mg/L sulfate, 9.7 mg chloride and 6.3 mg/L sodium and have an alkalinity of 108.3 and total hardness of 173.5. If you put those quantities of salts into 5 gal of water (which is what I assume they are intended to represent) the chalk wouldn't dissolve. It's interesting to look at the profile attributed to me in the last post. The 54 are, thus, IMO, more valuable as sources for finding out what classical Burton water might have been like than for the recipes. Burton like or Dusselforf like parameters. With the greater power of computers today it is possible to define your own profiles which are realizeable and have, e.g. Warning: many of these profiles, garnered from old magazine articles, textbooks and word of mouth, represent waters which are not physically realizeable and when that is the case it is impossible to get a good approximation. These were done years ago based on profiles posted to HBD and collected from elswhere. I have a collection of 54 profiles and recipes (what salts to add to distilled water to create the profile) at at "Water Recipes". 2.5 grams Epsom salt, 2 grams chalk, 2.5 grams canning salt, 2.5 grams gypsum. Model: Mosher's "Ideal Mild Ale / Dark Lager". 1 gram Epsom salt, 3.5 grams chalk, 0.5 grams canning salt. Medium Lager - Malty, amber lagers like Oktoberfest. 1 gram Epsom Salt, 0.5 grams baking soda, 1 gram chalk, 0.5 grams canning salt. Light Lager - Very small amounts of ions just enough to acidify the mash. 2 grams Epsom salt, 2 grams chalk, 0.3 gram canning salt, 0.8 gram gypsum. 1 gram baking soda, 1 gram canning salt, 3.5 grams Epsom salt, 9 grams gypsum. Low alkalinity helps ensure proper mash pH. Enough sulphate to bring out the hops without overdoing it. ![]() The following info is from the only good info I've found: Quickie Water Chemistry Primer by Ken Schwartzīurton Pale Ale - A toned-down, "idealized" profile.
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