20 Jul
2005
20 Jul
'05
5:44 p.m.
I called Inver Grove Heights and was able to obtain the needed values. I have
updated the word document and attached it to this e-mail.
I also used Promash to calc the values for Ca & Mg from the hardness, let me
know if they seem out of line or I did something wrong. Strangely, I
calced the
Alkalinity using promash (input values were Hardness and pH) and the
values were
way off from what was given to me by the city.
Please update your city if you have reliable sources. Then mail back to the
clubs. I will post this on sphbc.org soon.
Thanks for the info guys!
Jeff Halvorson
SPHBC
20 Jul
20 Jul
5:55 p.m.
New subject: [SPHBC] Water make-up in Twin Cities area (Document)
Jeff wrote:
I called Inver Grove Heights and was able to obtain
the needed
values. I have updated the word document and attached it to this
e-mail.
And the text version for those of you who don't have Word (but doesn't
everyone?!):
Homebrewers Guide to Twin Cities Metro Area Water
(Blank values constitute values that are not monitored or were unavailable)
|Hardness |Grain|20 |17 |20-21 | | | |
| |s | | | | | | |
|Hardness as|ppm |310 |293 |290 | | | |
|CaCo3 | | | | | | | |
|Ph |- |7.8 |7.6 |7.7 | | | |
|Alkalinity |ppm |308 |265 |308 | | | |
|Calcium as |ppm | |178 |116* | | | |
|CaCo3 | | | | | | | |
|Chloride | | | | | | | |
|Chlorine |ppm |0.5 - |18 |0.5-0.7 | | | |
| | |1.0 | | | | | |
|Copper |ppb |< 200 |- |< 200 | | | |
|Fluoride |ppm |0.9 - |1 |1 | | | |
| | |1.2 | | | | | |
|Iron |ppm |0 |0.22 |0 | | | |
|Lead |ppb |< 5.0 |< 5.0 |< 5.0 | | | |
|Manganese |ppm |0.03 |0.06 |.01-.02 | | | |
|Magnesium |ppm | | |70.18* | | | |
|(Mg) | | | | | | | |
|Nitrate as |ppm | |<0.4 | | | | |
|N | | | | | | | |
|Sodium |ppm | |15 | | | | |
|Sulfate |ppm |7 |20 |11 | | | |
|(SO4) | | | | | | | |
|Total |ppm |397 |300 |231 | | | |
|Dissolved | | | | | | | |
|Solids | | | | | | | |
|Other Info:| | | |IGH has 6| | | |
| | | | |wells so | | | |
| | | | |values | | | |
| | | | |will vary| | | |
| | | | |slightly.| | | |
| | | | |No | | | |
| | | | |bicarbona| | | |
| | | | |te in | | | |
| | | | |water as | | | |
| | | | |that is | | | |
| | | | |an | | | |
| | | | |indicatio| | | |
| | | | |n if | | | |
| | | | |"lime | | | |
| | | | |softened"| | | |
| | | | |water) | | | |
* Calculated by ProMash based on other values given
--
Chad Walstrom <chewie(a)wookimus.net> http://www.wookimus.net/
assert(expired(knowledge)); /* core dump */
6:28 p.m.
I definitely encourage the exercise of collecting area water analysis
from your local water departments. Most are happy to send you their
data. MHBA has done this before, too bad we don't have the results
published somewhere. Here's what you'll find:
For the purposes of brewing, there are basically two types of water
sources in the area: ground water (Mpls - Mississippi River, StP -
lakes) and well water (the rest of us). The exception is Richfield
which uses a combination (east - river, west - wells, but some places
get both).
For Mpls and StP, the water contains very little carbonate/bi-
carbonate hardness ("temporary hardness") and adequate calcium and
therefore needs little treatment for mashing and brewing. Boiling or
carbon filtering to remove chlorine is about it. One could add
various salts to duplicate famous water profiles (e.g., calcium
sulphate to mimic Burton water), but that is unnecessary to achieve
good mash chemistry in the mash tun.
For the rest of us (and that goes for the greater upper midwest, not
just the Twin Cities), water hardness is a function of how deep your
well is, since pure water travels up through limestone, where it
picks up calcium and carbonate. As I recall (admittedly not all that
well), temporary hardness of 250-400 ppm is not uncommon in the twin
cities. That may seem like a big range, but for our purposes
treatment and the resulting water is the same. Boiling and then
cooling the water causes the calcium to bond with carbonate/bi-
carbonate and precipitate out as chalk. Decant the water off the
chalk and you will have water with no calcium and about 50 ppm
carbonate. That's little enough carbonate that you don't need to
worry about the buffering effect in the mash tun. Simple add back
enough calcium (in the form of calcium sulfate or calcium chloride)
and the water fine for brewing most styles of beer.
-----------------------------------------------------
Mike Valentiner, Minneapolis, MN
9:44 p.m.
New subject: [mnbrewers] Re: Water make-up in Twin Cities area (Document)
Let's gather this data and make a (clickable) map of the area on the web
site...
----- Original Message -----
From: "Mike" <mpv(a)yuck.net>
To: <sphbc(a)sphbc.org>; <mnbrewers(a)yahoogroups.com>; "Minnesota
homeBrewers
Association" <mba(a)thebarn.com>
Sent: Wednesday, July 20, 2005 6:28 PM
Subject: [mnbrewers] Re: Water make-up in Twin Cities area (Document)
I definitely encourage the exercise of collecting area
water analysis
from your local water departments. Most are happy to send you their
data. MHBA has done this before, too bad we don't have the results
published somewhere. Here's what you'll find:
For the purposes of brewing, there are basically two types of water
sources in the area: ground water (Mpls - Mississippi River, StP -
lakes) and well water (the rest of us). The exception is Richfield
which uses a combination (east - river, west - wells, but some places
get both).
For Mpls and StP, the water contains very little carbonate/bi-
carbonate hardness ("temporary hardness") and adequate calcium and
therefore needs little treatment for mashing and brewing. Boiling or
carbon filtering to remove chlorine is about it. One could add
various salts to duplicate famous water profiles (e.g., calcium
sulphate to mimic Burton water), but that is unnecessary to achieve
good mash chemistry in the mash tun.
For the rest of us (and that goes for the greater upper midwest, not
just the Twin Cities), water hardness is a function of how deep your
well is, since pure water travels up through limestone, where it
picks up calcium and carbonate. As I recall (admittedly not all that
well), temporary hardness of 250-400 ppm is not uncommon in the twin
cities. That may seem like a big range, but for our purposes
treatment and the resulting water is the same. Boiling and then
cooling the water causes the calcium to bond with carbonate/bi-
carbonate and precipitate out as chalk. Decant the water off the
chalk and you will have water with no calcium and about 50 ppm
carbonate. That's little enough carbonate that you don't need to
worry about the buffering effect in the mash tun. Simple add back
enough calcium (in the form of calcium sulfate or calcium chloride)
and the water fine for brewing most styles of beer.
-----------------------------------------------------
Mike Valentiner, Minneapolis, MN
Yahoo! Groups Links
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http://groups.yahoo.com/group/mnbrewers/
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<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
24 Jul
24 Jul
6:51 p.m.
Bloomington is one of the few water facilities in the state that softens the
water(combination of deep well and old mississippi) prior to delivery. In
case you want that kind of thing.
Mike Moranz
-----Original Message-----
From: mba-bounce(a)thebarn.com [mailto:mba-bounce@thebarn.com]On Behalf Of
Mike
Sent: Wednesday, July 20, 2005 6:28 PM
To: sphbc(a)sphbc.org; mnbrewers(a)yahoogroups.com; Minnesota homeBrewers
Association
Subject: Re: Water make-up in Twin Cities area (Document)
I definitely encourage the exercise of collecting area water analysis
from your local water departments. Most are happy to send you their
data. MHBA has done this before, too bad we don't have the results
published somewhere. Here's what you'll find:
For the purposes of brewing, there are basically two types of water
sources in the area: ground water (Mpls - Mississippi River, StP -
lakes) and well water (the rest of us). The exception is Richfield
which uses a combination (east - river, west - wells, but some places
get both).
For Mpls and StP, the water contains very little carbonate/bi-
carbonate hardness ("temporary hardness") and adequate calcium and
therefore needs little treatment for mashing and brewing. Boiling or
carbon filtering to remove chlorine is about it. One could add
various salts to duplicate famous water profiles (e.g., calcium
sulphate to mimic Burton water), but that is unnecessary to achieve
good mash chemistry in the mash tun.
For the rest of us (and that goes for the greater upper midwest, not
just the Twin Cities), water hardness is a function of how deep your
well is, since pure water travels up through limestone, where it
picks up calcium and carbonate. As I recall (admittedly not all that
well), temporary hardness of 250-400 ppm is not uncommon in the twin
cities. That may seem like a big range, but for our purposes
treatment and the resulting water is the same. Boiling and then
cooling the water causes the calcium to bond with carbonate/bi-
carbonate and precipitate out as chalk. Decant the water off the
chalk and you will have water with no calcium and about 50 ppm
carbonate. That's little enough carbonate that you don't need to
worry about the buffering effect in the mash tun. Simple add back
enough calcium (in the form of calcium sulfate or calcium chloride)
and the water fine for brewing most styles of beer.
-----------------------------------------------------
Mike Valentiner, Minneapolis, MN
21 Aug
21 Aug
6:19 p.m.
New subject: Fwd: Water make-up in Twin Cities area (Document)
How about someone start a MHBA brewing FAQ to collect answers to
these perennial questions.
From: Mike <mpv(a)yuck.net>
Date: July 20, 2005 6:28:13 PM CDT
To: sphbc(a)sphbc.org, mnbrewers(a)yahoogroups.com, Minnesota
homeBrewers Association <mba(a)thebarn.com>
Subject: Re: Water make-up in Twin Cities area (Document)
I definitely encourage the exercise of collecting area water
analysis from your local water departments. Most are happy to send
you their data. MHBA has done this before, too bad we don't have
the results published somewhere. Here's what you'll find:
For the purposes of brewing, there are basically two types of water
sources in the area: ground water (Mpls - Mississippi River, StP -
lakes) and well water (the rest of us). The exception is Richfield
which uses a combination (east - river, west - wells, but some
places get both).
For Mpls and StP, the water contains very little carbonate/bi-
carbonate hardness ("temporary hardness") and adequate calcium and
therefore needs little treatment for mashing and brewing. Boiling
or carbon filtering to remove chlorine is about it. One could add
various salts to duplicate famous water profiles (e.g., calcium
sulphate to mimic Burton water), but that is unnecessary to achieve
good mash chemistry in the mash tun.
For the rest of us (and that goes for the greater upper midwest,
not just the Twin Cities), water hardness is a function of how deep
your well is, since pure water travels up through limestone, where
it picks up calcium and carbonate. As I recall (admittedly not all
that well), temporary hardness of 250-400 ppm is not uncommon in
the twin cities. That may seem like a big range, but for our
purposes treatment and the resulting water is the same. Boiling
and then cooling the water causes the calcium to bond with
carbonate/bi-carbonate and precipitate out as chalk. Decant the
water off the chalk and you will have water with no calcium and
about 50 ppm carbonate. That's little enough carbonate that you
don't need to worry about the buffering effect in the mash tun.
Simple add back enough calcium (in the form of calcium sulfate or
calcium chloride) and the water fine for brewing most styles of beer.
-----------------------------------------------------
Mike Valentiner, Minneapolis, MN
7047
days inactive
7444
days old
5 comments
5 participants
participants (5)
-
Chad Walstrom -
jeff＠truthbrew.com -
Jim Herrick -
Mike -
Mike Moranz