Hover over the field for more info if you need some clarifications.įill these out according to how you’re brewing. Right side, three blue squares for Mash Water volume, Sparge Water volume, and Total Batch Volume. Let’s start with some easy fields to fill out. There’s a lot going on on this page so this section might be a little longer. So here’s where we get to the bulk of what we’re trying to accomplish. There are some other options you can check depending on your batch, what color setting your using, etc. They usually have spec sheets available that help you out.ĭon’t forget to name the beer at the top on this page. If you’re unsure about the color of the malt you’re using, or what grain type it is, go to the website of the maltser and find that grain. Enter the names, choose if it’s a base, crystal, roast, or acid malt, add the quantities, make sure the color (L) is correct, then you should see the totals add up to match your recipes. I don’t sparge since I typically am always doing a full volume mash these days. If you see anything on this page that stands out to your specific set up, be sure to change it to make sure it matches what you’re using. Don’t use hot water for this test or brewing since it’s been sitting in your water heater and could be different from straight out of the cold tap. You send in your COLD water sample, they test it, and email you the results. Takes a few weeks, but that’s what I did. Ward Labs W-501 test is the one you want. If you can’t get a report that has this info, you can send your tap water in for testing. First contact your local water department and see if they offer a report. These are located at the top of the input page.ĭon’t know what’s in your water? There are a few ways to find out. The important values you are going to want are Calcium, Magnesium, Sodium, Bicarbonate, Carbonate, Suflate, Chloride. Use this page to input the water source you’re using. You’ll need to know what you’re working with before we can get started as I mentioned above. Okay – let’s get started, enough with the pleasantries. Good value for a good piece of equipment. BUT, the meter has its uses elsewhere in the brewery for kettle souring, post boil adjustment, post fermentation adjustment, and more I haven’t mentioned. I stopped measuring mash pH because in my experience, Bru’n Water does a great job at getting me dang near spot on. But I will be honest, and mention it later in the post. Lactic or Phosphoric acid to reduce your pH.Īnd something to raise your pH if you’re using lots of roasty things… I use pickling lime but there are other options.Ī pH Meter. Gypsum, Calcium Chloride, Epsom Salt, Canning Salt to adjust the contents of your water. RO water is great too – starts from a blank slate – but you need to get it all purchased before brew day. Tap water can work if you have a report analyzing it. Water you plan to use: You should know ahead of time if you’re going to use your tap water, reverse osmosis water, a mix of both. Red Cells: A drop down of some sort you’ll need to choose from a menu. Yellow Cells: Calculations are shown here, usually affected by the inputs you enter in the blue cells. These values usually go into a formula somewhere and calculate something. The supporter version includes lots more details and the ability to save up to 100 recipes in the data manager tab too.īut also, he created this incredible tool for us homebrewers to use, he deserves a little bit of compensation for it – at least in my opinion.īefore we get into the step by step, keep these following notes in mind to help you navigate the spreadsheet:īlue Cells: Where you enter values. He gives his basic spreadsheet for free, but allows you to donate any amount over $10 and he will send you the supporter version. If you do decide to use Bru’n Water, please consider donating at least $10 to Martin Brungard for a few reasons. That’s where this post comes in to play, hopefully. It’s not, but it does take a little time to learn where to go in Bru’n Water. My goal is to help anyone who thinks that water chemistry might be out of their league. Simply put, adjusting my water for my brewing brought my beers from being just okay to good, to consistently in the good to great range. Things this post IS: An easy to follow step by step picture guide of how to get yourself comfortable using Bru’n Water, and hopefully a good next step in making your beers better.Īlright so if you’re like me before I started adjusting my water for brewing, you probably downloaded the free version of Bru’n Water, quickly poked around, and promptly closed the spreadsheet thinking that today wasn’t a great day to educate yourself about…water. A guarantee that you will become a master brewer by reading this. A full breakdown of everything Bru’n Water has to offer. Things this post IS NOT: In depth explanations of water chemistry itself.
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