EZ_water_calculator_3.0.2.xls

	C	D	E	F	G	H	I	J	K	L	M
1	EZ Water Calculator Spreadsheet 3.0
2	Step 1: Enter Starting Water Profile
3		Calcium	Magnesium	Sodium	Chloride	Sulfate	Bicarbonate (HCO3 ppm)		1
4	A. Profile	(Ca ppm)	(Mg ppm)	(Na ppm)	(Cl ppm)	(SO4 ppm)	Alkalinity (CaCO3 ppm)		1
5	Starting Water Profile:	9	4	15	15	21	21
6	(ppm = mg/L)
7	B. Volume	Mash Water	Sparge Water				If your water report gives Sulfate as Sulfur (SO4-S) such as a Ward Lab's report, multiply by that by 3 to get SO4
8	Volume (gallons):	7.5	7.5
9	% that is Distilled or RO:	0%	0%
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11	Step 2: Enter Grain Info				Distilled water		grain types	dist water pH
12		Select Grain	Weight	Color (°L)	Mash pH	1	- Select Grain -
13		Type	(lb)	(Crystal Malts Only)	(from chart)	2	Base - 2-Row	5.70
14	Crystal Malt: Caramel malts, Cara Munich, Cara Aroma, etc. Roasted/Toasted Malt: Roasted Barley, Black Patent, Carafa, etc. Acidulated Malt: Enter in Step 4a.	2	25.5	0	5.70	3	Base - 6-Row	5.79
15		10	2	60	4.92	4	Base - Maris Otter	5.77
16		5	0.5	0	5.43	5	Base - Munich	5.43
17		1	0	0		6	Base - Pilsner	5.75
18		1	0	0		7	Base - Wheat	6.04
19		1	0	0		8	Base - Vienna	5.56
20		1	0	0		9	Base - Other	5.70
21		1	0	0		10	Crystal Malt	calculated
22		1	0	0		11	Roasted/Toasted Malt	4.71
23		Total Grain Weight (lb):	28			The above values are used to calculate mash pH. They may vary depending on maltser or other factors - for example Rahr 2-Row has been found to be 5.56. Modify if necessary.
24		Mash Thickness:	1.07 qt/lb
25
26
27	Step 3: View Mash pH					Note: When measuring actual mash pH with a meter, keep in mind that it can take up to 15 minutes for mash pH to stabilize.
28		Effective Alkalinity (CaCO3 ppm)	Residual Alkalinity	ESTIMATED Room-Temp Mash pH	Desired Room-Temp Mash pH
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30
31		-94	-173	5.49	5.4 - 5.6	There are varying opinions on the optimum range here. Consider doing your own research and/or experimentation to determine what's best for you.
32										1G	7.5G
33	Step 4a: Adjust Mash pH DOWN (if needed)									0.2	1.5
34		Gypsum	Calc. Chloride	Epsom Salt		Acidulated Malt		Lactic Acid		0.7	5.25
35	add at dough-in or prior.	CaSO4	CaCl2	MgSO4	acid content:	2.0%	acid content:	88%		0.3	2.25
36	Mash Water Additions (grams):	5	5	4	oz:	4	ml:	0		0	0
37	Adjusting Sparge Water? (y/n):	VERDADERO	VERDADERO	VERDADERO		(0.9% of total wt)	Typically 2.0%. Revise if necessary.			0.3	2.25
38	Sparge Water Additions (grams):	5.0	5.0	4.0		Some recommend keeping this under 3%.				0	0
39	add to boil, or to sparge water prior to sparging, or combine with mash salts when treating all water combined prior to brewing.
40	Step 4b: Adjust Mash pH UP (if needed)				Calculations for chalk's true affect on pH are very complex and may require an acid to fully dissolve. This spreadsheet uses half of chalk's full potential based on experimental data w/o acid addition. Results may vary.
41		Slaked Lime	Baking Soda	Chalk
42	add at dough-in or prior.	Ca(OH)2	NaHCO3	CaCO3
43	Mash Water Additions (grams):	0	0	0
44	Adjusting Sparge Water? (y/n):	VERDADERO	VERDADERO	VERDADERO
45	Sparge Water Additions (grams):	0.0	0.0	0.0
46	add to boil, or to sparge water prior to sparging, or combine with mash salts when treating all water combined prior to brewing.
47	Step 5: View Resulting Water Profile
48		Calcium	Magnesium	Sodium	Chloride	Sulfate	Chloride / Sulfate
49		(Ca ppm)	(Mg ppm)	(Na ppm)	(Cl ppm)	(SO4 ppm)	Ratio
50	Mash Water Profile:	97	17	15	100	174	0.57
51	Mash + Sparge Water Profile:	97	17	15	100	174	0.57
52	Palmer's Recommended Ranges:	50 - 150	10 - 30	0 - 150	0 - 250	50 - 350	Below .77, May enhance bitterness
53	There are varying opinions on these ranges. Consider doing your own research and/or experimentation to determine what's best for you.
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56	This spreadsheet is totally free for you to use however you would like. However, should you desire to show your appreciation, please consider making a donation. Thanks for your consideration!
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58		Note: By donating $5 or more you will be notified of any spreadsheet updates by email (unless of course you indicate not to be).
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62	You can also help support EZwater by visiting the following advertiser's website:
63
64	References:
65	Portions of the Alkalinity, RA, and pH calculations are based on information and experiments from:
66	Kai Troester, "The effect of brewing water and grist composition on the pH of the mash" 2009
67	Recommended mineral ranges are from:
68	John Palmer, "How to Brew"
69	Recommended Cl to SO4 ratio ranges are from:
70	John Palmer's RA spreadsheet
71
72	Created by: TH
73	Version 3.0.2
74	Check for Updates
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