Looking into water and how to correct it.....I'll be honest I get drained with the sciencey part of brewing. Here's my Ballymena water profile and what I'd like to get it to (based on pale ale profile). I normal use about 35l water throughout mash and sparge. Can someone help with what to add and the amounts required?
Ca+2: 47 - need to adjust to 140
Mg+2: 47 - need to adjust to 18
Na+: 20 - need to adjust to 25
Cl-: 25 - need to adjust to 55
SO4-2: 62 - need to adjust to 300
HCO3-: 153 - need to adjust to 110
Thanks
Life is easier when the computers do all the thinking for us!
See: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=ML8RXX7
I don't have all the information about your beer, but to get the water profile roughly in the area you want, you would add the following to the whole 35 litres:
15g of gypsum
1g of table salt
1g of calcium chloride
4ml of lactic acid
I don't know of any way of lowering the magnesium levels other than using some RO water.
Wow! Thank you
Another option is to get a RO filter and start from zero with your water.
I wouldn't worry about your magnesium, to be honest. It's pretty harmless. It's below the 50ppm threshold and will fluctuate anyway.
Your alkalinity: 110 is a little high for my liking. For pale bitters (just pale malt & adj.) I aim for 40ppm, up to 80 for ones with crystal etc in it.