Going to brew a bavarian hefeweizen this week, but I wanted to make sure my water profile looked good for the style. I just moved into a new area and I haven't had a chance to get my water tested yet, so I wanted to get some distilled water and build my own profile. I already have all the salts I need.
I'm planning on adding 0.5 grams of chalk, 2 grams calcium carbonate, and 2 grams of epsom salt to the mash water, (0.9, 3.8, 3.8 to brewpot, respectively), to obtain the following profile.
Residual alkalinity = -29
Best for beers = 3 to 8 SRM (Recipe is 3.4 SRM)
Chloride to sulfate ratio = 1.24 (balanced... a little on the malty side, which is what I want for a hefeweizen)
Does this look alright? Any suggestions?