I have been studying up on water and have found a few things that I need some clarification of. According to Beersmith and various other places Burton on Trent water profile is this:
Now according to Ray Daniels in Designing Great Beers. Burtons water profile is completely different:
Ray also states that having Bicarbonate levels over 50ppm should be reduced to produce the crisp, clean, bitterness of the style.(English Pale) But according to other sources like BS Burtons bicarbonate level is anywhere from 250 to 300.
Am I missing something? Most of the profiles Ray lists dont seem to come close to what others have listed. I can understand being close but these are way off.
The reason I ask is my local water is close but could use some additional hardness if I go by the BS values. But if I go from Rays values I need to use RO and add.
Davenport IA profile:
Bicarbonate 280 (total alkalinity CaC03 173)
I am a complete NEWB when it comes to water and for that matter AG beer but this one has me stumped. Can anyone clear this one up for me?