Rpavlis versus WLL water recipes - Page 2

Water analysis, treatment, and mineral recipes for optimum taste and equipment health.
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#11: Post by homeburrero »

MSS wrote:So.....If you are using the Rpavlis recipe of adding 1.9 grams of potassium bicarbonate to 5 gallons of water, what measurement of epsom salt measured in grams would you add for 5 gallons? Thanks in advance
The WLL SCA recipe, snipped from their video is:

And if you do the math you'll find that it produces a GH:KH of 70:42 in mg/L CaCO3 equivalents. All hardness would be magnesium, with no calcium, so limescale should not be an issue. Note that the old SCAA ideal did specify 68 mg/L of calcium hardness. This water would have about 67 mg/L of sulfate ion - - quite a bit more than you would expect in a natural water of similar hardness.

If you want to use potassium bicarbonate rather than baking soda (sodium bicarbonate), and plan to just add your powder directly to 5 gallons of purified water you would want to use 3.3 grams of Epsom salt and 1.6 grams of potassium bicarbonate. It will take some swirling and waiting for all that Epsom to dissolve.

The Rpavlis recipe has zero hardness and zero sulfate. The full strength recipe has an alkalinity (KH) of 50 mg/L (as CaCO3) and the half strength, which some prefer for some roasts and brew methods, has an alkalinity of 25 mg/L.
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#12: Post by MSS »

thank you Pat. You are most generous with your time. You have helped me more than once!