Water chemistry - first batch with adjustments.

After much deliberating and thought, and with a nudge from the judges at the State Championships I have decided it is time to get serious with my water chemistry.

The water here in Young is fairly soft and works very well for a nice balanced beer, which is fine for a nice malt focused Golden or Amber Ale, Porters and Stouts but does not allow for hoppy beers to shine.

As the judges noted and has been noticeable to me, my Pale Ales, IPA's and Lagers have been lacking in hop 'oomph', they just don't stand out and such these beers have lacked a little in the way of bitterness, not IBU's but actual, perceivable, bitey on the tongue, bitterness.

I have added some Sodium Chloride and Sulphate to brews in the past but it was random and without any real purpose, now I have taken the time to get my head around the calculators and what the additions will bring and am ready to get at it.

So I have purchased a selection of chemicals; Calcium Chloride, Calcium Sulphate(gypsum), Calcium Carbonate(chalk) and Magnesium Sulphate(epsom salt).

So tomorrow I will be brewing a small batch of my Xmas Pale Ale with some chemical added to give a more pronounced hop effect. The brew will be the same as it is each year, and with a few bottles sitting around from last year I will be able to compare the two brews to see what difference there is.

It is only a 12 litre batch and such the additions are quite small, a total of 7 grams all up of Gypsum, Calcium Chloride and Magnesium. I have measured out the water today, allowing it to de-chlorinate and added the chemicals ready to go.

There is also some evidence that water chemistry can help to improve efficiency in the mash, that will be more obvious tomorrow.

I will post tasting notes and impressions when this brew is done and botttled.