I finally got around to looking at what I need to add to Moncton city water to mimic the burton on trent water profile.
Up to this point I've been adding generic Burton Water Salts to the boil of my pales and IPAs, which according to the calcs below, is off by quite a bit.
So for the current moncton water report, here is what you need to add to your water to hit as close as possible:
Moncton: Burton:
Calcium 4.35 mg/l 294 mg/l
Magnesium 0.41 mg/l 24 mg/l
Sodium 4.57 mg/l 24 mg/l
Sulfate 10.0 mg/l 801 mg/l
Chloride ? 36 mg/l
Bicarbonate ? 0 mg/l
Based on 5GAL water add:
24g Calcium Sulfate (292mg/l calcium, 710mg/l sulfate)
1g Sodium Chloride (21mg/l sodium, 32mg/l chloride)
5g Magnesium Sulfate (24mg/l magnesium, 90mg/l sulfate)
Total combined with Moncton profile:
Calcium - 296 mg/l
Magnesium - 24.4 mg/l
Sodium - 25 mg/l
Sulfate - 810 mg/l
Chloride - ~32mg/l
Bicarbonate - ??
Gathered the concentrations of the above minerals from "designing great beers" by Ray Daniels page 67.
[attachment=0:1gtb1k7s]water salts 2.JPG[/attachment:1gtb1k7s]
