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The Brewing Forum • View topic - Porter water profile. Terry Foster.

Porter water profile. Terry Foster.

While Beer is 90-97% water, it is a very tricky subject.

Porter water profile. Terry Foster.

Postby Lanky94 » Wed Jan 17, 2018 01:44

Evening all.

I have just received a copy of Terry Foster's book..........Porter.

I have only skim read it so far, but noticed the stated ideal water profile. Terry suggest the following:

Calcium 30 to 60 ppm ( seems low to me)
Mg 10 to 20
Na 60 to 120
Bicarbonate 100 to 150
Chloride 40 to 90
Sulfate 50 to 100
TDS (I think this is total dissolved solids) 300 to 450.

I would like to brew a porter soon. Thoughts on this profile are welcomed.
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Re: Porter water profile. Terry Foster.

Postby Aleman » Wed Jan 17, 2018 22:17

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Re: Porter water profile. Terry Foster.

Postby Eric » Wed Jan 17, 2018 22:57

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Re: Porter water profile. Terry Foster.

Postby Jeltz » Thu Jan 18, 2018 00:12

which begs the question, what would you go for instead?

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Re: Porter water profile. Terry Foster.

Postby Aleman » Thu Jan 18, 2018 11:20

Alkalinity at no more than 125
Calcium up at 180,
Balanced sulphate to chloride ratio, aiming for around 100 sulphate as a minimum, so around the same level of chloride as well.
Ignore magnesium and sodium
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Re: Porter water profile. Terry Foster.

Postby PeeBee » Thu Jan 18, 2018 13:20

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Re: Porter water profile. Terry Foster.

Postby Aleman » Thu Jan 18, 2018 14:36

I just don't understand why you can't get more than 80ppm Calcium! Simply adding 0.275g of calcium sulphate and 0.315 calcium chloride per litre will increase calcium by 150ppm, sulphate by 153 and chloride by 151.

I know you have a spreadsheet and you are going to use it no matter what I say, but sticking rigidly to what it suggests, and indeed using it in an arse about fashion without actually understanding what it is you are doing or trying to achieve, is frankly pointless. Actually giving advice based on what you do, when it is actually so much simpler in reality is just going to lead to people thing water adjustment is complex.
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Re: Porter water profile. Terry Foster.

Postby PeeBee » Thu Jan 18, 2018 15:14


Last edited by PeeBee on Thu Jan 18, 2018 16:31, edited 1 time in total.
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Re: Porter water profile. Terry Foster.

Postby Aleman » Thu Jan 18, 2018 15:41

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Re: Porter water profile. Terry Foster.

Postby Aleman » Thu Jan 18, 2018 15:47

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Re: Porter water profile. Terry Foster.

Postby PeeBee » Thu Jan 18, 2018 16:30


Last edited by PeeBee on Thu Jan 18, 2018 17:18, edited 1 time in total.
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Re: Porter water profile. Terry Foster.

Postby Jeltz » Thu Jan 18, 2018 16:54

FWIW when I brew my porter I do about 35% RO and 65% tap water, and treat with half a campden tablet. I also add about a half tea spoon of gypsum to the grist. My water profile is always reasonable close to that published by Bristol Water

The resulting beer is a crowd pleaser.

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Re: Porter water profile. Terry Foster.

Postby Eric » Thu Jan 18, 2018 17:53

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Re: Porter water profile. Terry Foster.

Postby PeeBee » Thu Jan 18, 2018 18:00

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Re: Porter water profile. Terry Foster.

Postby london_lhr » Thu Jan 18, 2018 20:44

A good read regarding treating water with slaked lime.......

http://braukaiser.com/wiki/index.php?ti ... laked_lime
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Re: Porter water profile. Terry Foster.

Postby Dennis King » Thu Jan 18, 2018 21:19

To the best of my knowledge Bru'n water preaches American thinking on English beers and tend to be a long way off what commercial English brewers really use. I would trust the word of Aleman and Eric over Bru'n water any day.
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Re: Porter water profile. Terry Foster.

Postby PeeBee » Thu Jan 18, 2018 21:28

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Re: Porter water profile. Terry Foster.

Postby PeeBee » Thu Jan 18, 2018 21:56

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Re: Porter water profile. Terry Foster.

Postby Eric » Fri Jan 19, 2018 00:29

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Re: Porter water profile. Terry Foster.

Postby Kev888 » Fri Jan 19, 2018 00:40


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Re: Porter water profile. Terry Foster.

Postby orlando » Fri Jan 19, 2018 13:10

The two biggest leaps forward in my brewing have come about through temperature control and water treatment. Being a fan of British Beer I have followed the recommendations for them. But not before being seduced by US sites and Brun' Water particularly. It was giving up using the latter that meant that I could finally benefit from the difference British levels of alkalinity and British levels of salts could provide. The biggest eye opener being Calcium levels. The point made earlier about "tastes" is pertinent, if you grow up drinking bland lager styles with practically bugger all in them, you probably do "over react" when faced with the "true" flavour. What I can't understand, and frankly never will, is if you want to brew a beer the way a particular Country, moreover brewery, does then why would you compromise on any of the ways in which they achieve it? :roll:

I am "The Little Red Brooster"

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Re: Porter water profile. Terry Foster.

Postby PeeBee » Fri Jan 19, 2018 14:39

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Re: Porter water profile. Terry Foster.

Postby Joe1002 » Fri Jan 19, 2018 15:01


A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
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Re: Porter water profile. Terry Foster.

Postby PeeBee » Fri Jan 19, 2018 15:14

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Re: Porter water profile. Terry Foster.

Postby Jeltz » Fri Jan 19, 2018 15:29


Regards Nic
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