Finally click on the Save Additions to Target to save the water additions to the target profile.
Next click on the Match Target Profile button to determine the ideal water additions. For example you might target a London water profile for a English bitters style. The simple way to use it is to open the tool, select your local water profile (or bottled water profile) by clicking on the Base Profile button and then select your target profile using the Target Profile button on the on the target line. The tool is pretty powerful letting you blend water profiles and also determine water additions, and I probably can’t cover it completely here. In these cases you can use the water profile tool (under Tools->Water Profile) to create custom water profiles. Sometimes your base water may not be ideal for all beers. Adjusting a Water Profile with the Water Tool Low sulfate/chloride will result in a maltier beer perception while a high ratio will give the beer a more bitter perception. The sulfate/chloride ratio is an entirely different water analysis that affects the perceived bitterness of the beer as detailed in this article. Dark colored malts are more acidic which will offset the residual alkalinity of the water to achieve a mash pH in the proper 5.2-5.6 range. The color range (derived from John Palmer’s book) is an indication of the proper color range to use with this water profile assuming no further acid additions. In a nutshell, for higher RA values you will generally see higher mash pH values requiring either the use of darker (acidic) malts or acid additions to achieve the proper mash pH. It gives you an indication of how much buffering capability your water has which will drive your pH higher as detailed in the RA article here. More important for brewers is the Residual Alkalinity (RA) number. It will show alkalinity and how hard your water is. To the right of the ions is the water analysis block. If you mouse over the colored balls they will show the proper range.
Good values will be blue and poor values in yellow (borderline) or red (out of range). First, the small colored balls next to the water ions gives you a visual indicator of whether these ions are in the “good” range for brewing. Basic Water AnalysisīeerSmith 2.3 and higher includes water analysis tools for a water profile. Give the new profile a recognizable name and save it. Once you have these values, all you need to do is go to Ingredients->Water and click on the Add button to enter your readings. These measures are typically listed in ppm or mg/l which are equivalent. Often you will find Alkalinity (as CaCO3) listed instead of Bicarbonate, and you can convert it to bicarbonate (in ppm) using the formula bicarb = alkalinity * 61/50. The critical measurements include water pH, and the six major water ions: Sodium (Na), Chloride (Cl), Sulfate (SO4), Magnesium (Mg), Calcium (Ca) and Bicarbonate (HCO3). There are a variety of ways to find your local water profile including using a water test kit, a water profile from your local water supplier, and even using bottled water as a base if your local water is not suitable. Creating a Water Profileīefore you can use the mash pH estimation and adjustment tools you need to have a water profile that matches your brewing water. For extract brewers I make the case here that you are better off starting your extract beer with neutral brewing water. Note: The new tools primarily apply to all grain and partial mash brewers where controlling your mash pH is important. I’ve written many posts on why the proper mash pH in the 5.2-5.6 range is important for brewing your best beer, and V2.3 of BeerSmith makes it easier than ever!
Follow of the most anticipated new features in BeerSmith 2.3 is the new water analysis and mash pH tools available.
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