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cactusgarrett 05-27-2009 05:01 PM

Wheat Beer Water Profile
 
I may be nit-picking here, but water profiles are something i like to take the time to get right for each batch.

For a traditional German hefe, what do those in the know suggest for a target water profile? Something middle of the road? Something matching a specific German city?

cactusgarrett 05-28-2009 04:17 AM

Anyone? Wild-ass-guesses appreciated, too, as i'm still spitballin' here.

z987k 05-28-2009 08:19 AM

maybe something along the lines ofMunich's water profile:
In ppm
Ca: 75
Mg: 20
Na: 10
SO4: 10
HCO3: 200
Cl: 2
Total Hardness: 270

Piotr 05-28-2009 08:53 AM

Quote:

Originally Posted by z987k (Post 1349204)
maybe something along the lines ofMunich's water profile:
In ppm
Ca: 75
Mg: 20
Na: 10
SO4: 10
HCO3: 200
Cl: 2
Total Hardness: 270

It is a light beer, I would use soft water. Somehing like the above, but less bicarbonates <50 ppm and Cl more than SO4

944play 05-28-2009 12:13 PM

+1. In my recent hefeweizen, I used (approx):
Ca: 33
Mg: 6
Na: 7
SO4: 15
HCO3: 59
Cl: 47

A little light on the Ca, but I'm guessing that Wyeast Nutrient adds some.


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