Hey all-
We treat all our brew water to reduce that crazy amount of alkalinity we have here in New Ulm. We all know the importance alkalinity plays in achieving a good pH in the mash. I was asked by one of my brewers if there is a rule of thumb for sparge water, similar to the 50 ppm for mash water. I thought of course there must be, but have come up empty in my search thru numerous brewing books and papers.
Can anyone point me to some technical information on this? Opinions are also welcome, but I'd really love to be able to pass along some reading material to my team.
The question really boils down to- is there a maximum number for alkalinity of the sparge water? Of course we don't want the pH of the runnings to get above 6, but is that the only concern? Could I, for instance, have sparge water with an alkalinity of 150 ppm, and not be concerned as long as I obey the pH of 6?
Thanks in advance,
------------------------------
David Berg
August Schell Brewing Co
New Ulm MN
(507) 354-5528
------------------------------