Anvil Brewing Foundry
™
- V4
©Anvil Brewing Equipment 2019 | www.anvilbrewing.com
6
Grain (lbs)
Strike Water
(gal) 120v
Strike Water
(gal) 240v
Total Water
120v
Total Water
240v
Strike Water
Temp °F
8
5.5
6.0
6.5
7.0
157
9
5.7
6.2
6.7
7.2
158
10
5.8
6.3
6.8
7.3
159
11
5.9
6.4
5.9
7.4
159
12
6.1
6.6
7.1
7.6
159
13
6.2
6.7
7.2
7.7
160
14
6.3
6.8
7.3
7.8
160
15
6.5
7.0
7.5
8.0
161
16
6.6
7.1
7.6
8.1
161
5 Gallon Batch “Sparge” Method
The above chart requires 1 gallon of sparge water
Water chemistry varies depending on the location of the source and what was done to treat the water. The most predictable
way to control the quality of the water, particularly if you are unsure of your local water chemistry, is to start with pure water
(distilled, deionized, or reverse osmosis) and add your own minerals to the water. This ensures that the mash is at the correct
pH so that the grains are more efficiently converted to sugars, and the proper pH avoids extracting astringent flavors from the
husks. For more information on brewing water, and for troubleshooting your water chemistry issues, see John Palmer’s book:
How to Brew.
To get started, you will need some raw ingredients: These can be found at your local homebrew supply store.
1. Gypsum (Calcium Sulfate, CaSO4)
2. Calcium Chloride (CaCl)
3. Baking Soda (Available in the baking isle at a grocery store.)
Next, use the chart on the next page to select the proper water treatment.
Important:
Multiply the unit of measure by how
many gallons you will be mixing at a time. Stir well to ensure the ingredients completely dissolve. There may be some cloudi-
ness initially; this is acceptable. We recommend the Anvil Precision Scale for making these measurements.
Water Chemistry
Special care needs to be taken when purchasing ingredient kits or when milling grain. When ordering an all-grain
ingredient kit, be sure to purchase a normal medium grind and avoid of “BIAB” or “brew in a bag” grind ratings if those
options are available. Brew in a bag mill rating usually means that the grain is nearly pulverized to a powder. With a fine
crush, the mash will stick, a condition in which wort will not flow out of the basket. A normal/medium grind will filter and flow
more efficiently through the mash basket. If your recipe calls for grain that does not have a husk, like wheat, rye, and oats,
about ½ pound of rice hulls per 10 pounds of total grain should be added to the grain before doughing in. The rice hulls will
allow the mash to flow with ease and avoid sticking.
Tip: If you experience a stuck mash consider using a coarser grind or adding rice hulls.
Milling the Grain
The full volume of water required for brewing should be treated with water salts if using distilled or de-ionized water (see
Water Chemistry for more information). Otherwise, carbon-filtered city water (carbon filtering removes chlorine), well water,
or un-chlorinated spring water would be acceptable. If your water source is known to have very hard water, you are not able
to use a carbon filter, or your water is treated with a water softener, it is advisable to follow the water chemistry
techniques outlined in the Water Chemistry section. See also John Palmer’s book:
How To Brew
for more details on brewing
water chemistry.
Water for Brewing
The chart assumes the target temperature is 152°F. Adjust as required for your recipe. After boil, volumes should be 2.75
and 5.5 gallons to compensate for losses during brew day.