HCO3 = CaCO3? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . The lab measures and reports alkalinity as CaCO3 They do not report CaCO3 This is bad enough The spreadsheet authors are cognizant of the fact that there is in fact very little carbonate in a typical sample as most of it has been converted to bicarbonate and so thought it would simplify things (reduce confusion) if they dealt with alkalinity as bicarbonate
Residual Alkalinity vs. HCO3 levels - Homebrew Talk Many sources will match the bicarbonates in brewing water with the appropriate style of beer that can be brewed with that water So in the case of a pale ale, you would want bicarbonate levels lower than 50 ppm or in the case of a stout, much higher, perhaps 200ppm I've listened to waterganza
Bicarbonate from Total Alkalinity - Homebrew Talk This says HCO3 is 60 96% of the mass of CaCO3 The titration test for these is the same, using Sulfuric Acid Using a test value from the annual report of 189 3 ppm(mg L) Total Alkalinity #8230; 189 3 X 0 6096 = 115 40 mg L (ppm) as Bicarbonate ion (HCO3) in City Water "
Adding baking soda to the kettle to achieve HCO3 target? Since there really isn't a beer style HCO3 ppm target, the purpose of baking soda, or any source of HCO3, is solely to raise a low mash PH to the ideal mash PH - typically only needed for dark styles; The amount of baking soda added to the mash should be based on what is required to hit the target mash PH
Total Alkalinity, CaCO3 as a function of Bicarbonate, HCO3 My most recent Lab Wards report shows my Total Alkalinity, CaCO3 as 89, my Bicarbonate, HCO3 as 97 and my pH as 8 1 I had read that for pH under 8 3 Total Alkalinity, CaCO3 = 50 61 * Bicarbonate, HCO3 That does not hold true for my numbers My report also lists Carbonate, CO3 as 6 Does
Reducing HCO3 | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . HCO3 - 127 SO4 2- 38 Na + 37 Cl - 51 pH 8 1 (their measurement) pH 7 (my presumably much less accurate measurement at the faucet) I only brew saisons, and an all wheat saison at that Previously I just bought an 80 20 mix of dH2O and spring water and called it good Efficiency was marginal at best despite LONG step mashes
Very high bicarbonate in water, what to do? - Homebrew Talk Hi all, I just got a water analysis from the town council and entered the numbers into my software It turns out that the HCO3 level is 397ppm As I understand, that reduces the drop of PH while mashing what else I've learner's is that a can 1 Dilute the water with distilled water (but won't that reduce the good stuff like Mg etc too?) 2
brewing with very hard water - reducing bicarbonate HCO3- has a 'rounded' molecular weight of 61 and a valence of -1 CaCO3 has a 'rounded' molecular weight of 100, and its cation and anion components have valences of +2 and -2 respectively Normal Weight = Molecular weight (absolute value of Valence) Normal Weight of CaCO3 = 100 2 = 50 Normal Weight of HCO3- = 61 1 = 61 61 50 = 1 22
Quick and Dirty: Historical Guinness hardness?, my water 291 HCO3 239 . . . HCO3: 291 0 SO4: 25 0 Cl: 92 0 Alkalinity as CaCO3: 239 For the mash, I was thinking of doing nothing but adding in some gypsum to get SO4 and Cl at rough equity For the sparge, I was thinking of doing 50:50 my water and RO, then just using lactic 88% to get the pH down to 5 7
Double NEIPA recipe advice - Homebrew Talk The weird thing is the software isn't showing any big amounts of wrong values (except the HCO3): The pH with my water treatment and malts is 5 59, I could add 4 1ml of lactic acid (concentration 80%) this will lower the pH to 5 30