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?
Anyone? Wild-ass-guesses appreciated, too, as i'm still spitballin' here.
maybe something along the lines ofMunich's water profile:
Total Hardness: 270
+1. In my recent hefeweizen, I used (approx):
A little light on the Ca, but I'm guessing that Wyeast Nutrient adds some.
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