When I inquired about the local water, they gave me these values:
Calcium 83 ppm
Magnesium 39 ppm
Sodium 41 ppm
Sulfate 35 ppm
Chloride 81 ppm
CaCO3 364 ppm
I've been trying to wade through Colin Kaminsky and John Palmer's Water: A Comprehensive Guide for Brewers, but it's been such a long time since I took chemistry! I've only gotten halfway through. And I was flipping through Mitch Steele's IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, looking at the recipe for Stone IPA. Their CaCO3 is 100 ppm. (While looking at the recipe for Union Jack, I noticed Firestone Walker was 100 ppb. I wonder if that is a typo?)
Way back when I first brewed Dirktastic, I used 5 gallons of distilled water, and got a really nice grapefruit flavor.
Why not do this with my upcoming OPA? I thought. BeerSmith tells me I need 9 gallons and some change for brewing. I bought six gallons of distilled water to get my CaCO3 down from 364 ppm to closer to the 100 ppm range.
As long as another arctic front doesn't blow through, I will brew tomorrow. I will keep you posted.
posted by Jeff Holt at 08:00