Brew Bama
Master Brewer
Instead of the user having to manually add the figures, I suggest the software do the addition of Total Dissolved Solids and ‘TDS’ be displayed in the water tab ‘Final Water Profile and Analysis’.
In How to Brew (pg 362), John Palmer describes the total dissolved solids (TDS) brewers care about as Ca+Mg+Na+Cl+SO+HCO.
He gives examples of a Czech Pils, German Pils, and Dortmunder Export as a similar recipe (~1.050 OG, Pils malt, noble hops, lager yeast) except for the minerality of the water used to brew them. Pilsen water is soft (low TDS), Munich water mid level TDS, Dortmund is minerally (high TDS). He says TDS < 100 will be watery and TDS > 800 will be minerally and that generally, you want to be more towards the middle. He also says that Cl+SO should be below 500 (pg 361).
Adding Cl + SO is easily done by looking at them. But adding 6 figures accurately is much more difficult by just looking at them.
In How to Brew (pg 362), John Palmer describes the total dissolved solids (TDS) brewers care about as Ca+Mg+Na+Cl+SO+HCO.
He gives examples of a Czech Pils, German Pils, and Dortmunder Export as a similar recipe (~1.050 OG, Pils malt, noble hops, lager yeast) except for the minerality of the water used to brew them. Pilsen water is soft (low TDS), Munich water mid level TDS, Dortmund is minerally (high TDS). He says TDS < 100 will be watery and TDS > 800 will be minerally and that generally, you want to be more towards the middle. He also says that Cl+SO should be below 500 (pg 361).
Adding Cl + SO is easily done by looking at them. But adding 6 figures accurately is much more difficult by just looking at them.