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Old 06-25-2013, 02:44 PM   #11
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I'm not telling you not to worry about your water chemistry. You should.

What I would tell you, though, that for a Hefeweizen, the water chemistry is quite inconsequential and you'd be safer to err more on the side of "distilled" water than not.

The water here (South Germany) is SUPER soft since it mostly comes from the Alps and not the ground.

In addition to that, Hefeweizen's dominant flavors are all yeast driven (minimal malt, no hop, no sharpness) and if you "overseason" your water it will show up.

Like with everything German, moderation is key...

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Old 06-25-2013, 02:49 PM   #12
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Originally Posted by Yooper View Post
Not bad, but I'd dilute that water with some RO water to reduced the S04. Ignore the Cl to S04 ratio.

Keep the ca at 50 ppm or thereabouts, target a mash pH of 5.3-5.5 (room temperature) and don't add epsom salts.
Thanks for the tips, I think I am going to go with the profile below based on your recommendation. Now my last question is regarding pH, with this water adjustment I am at a pH of 5.56 Room Temp when adding 8oz of acid malt (3.1% of total grain bill), will this be acceptable or can I add more acid malt to bring this down even more. i am trying to avoid having a acidic taste if possible.

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 1 / 0
CaCl2: 2 / 2.698064987
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 8

Mash Water / Total water (ppm):
Ca: 37 / 46
Mg: 0 / 4
Na: 0 / 3
Cl: 47 / 52
SO4: 27 / 29
Cl to SO4 Ratio: 1.73 / 1.76
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Old 06-25-2013, 02:53 PM   #13
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A mash pH of 5.5 is good, and acid malt of 3% or so of the grainbill should be below the taste threshold.

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Old 06-25-2013, 02:55 PM   #14
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Thanks everyone, I am going with my latest adjustments I posted for this brew. I really appreciate the guidance.

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Old 06-25-2013, 03:12 PM   #15
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Thanks for the tips, I think I am going to go with the profile below based on your recommendation. ...

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 1 / 0
CaCl2: 2 / 2.698064987
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 8

Mash Water / Total water (ppm):
Ca: 37 / 46
Mg: 0 / 4
Na: 0 / 3
Cl: 47 / 52
SO4: 27 / 29
Cl to SO4 Ratio: 1.73 / 1.76
So it looks like you're going to use RO water then add CaSO4 and CaCl? This strikes me as a bit strange considering your tap water will get you Ca 25, Cl 9, SO4 31, which is pretty darn good, and some might argue better. But yes a couple gallons of RO could be useful to get the CaCO3 down, although 79 isn't so bad. You must already have an RO system or else it seems like a lot of hassle.
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Old 06-25-2013, 03:50 PM   #16
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So it looks like you're going to use RO water then add CaSO4 and CaCl? This strikes me as a bit strange considering your tap water will get you Ca 25, Cl 9, SO4 31, which is pretty darn good, and some might argue better. But yes a couple gallons of RO could be useful to get the CaCO3 down, although 79 isn't so bad. You must already have an RO system or else it seems like a lot of hassle.
I get what you are saying, why should I even bother with RO water if my water isn't that bad to start? I guess my concern was to get the pH down but when I change things to have 0% RO water, the pH only goes up to 5.61 from 5.56, which isn't that large of a jump.

I think I will try this batch with straight tap water and only add some CaCl2 in order to get my Calcium levels up to the levels listed below. I was trying to get my sulfates down lower but it sounds like it is not high enough to worry about.

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 3.5 / 0
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 8

Mash Water / Total water (ppm):
Ca: 72 / 45
Mg: 8 / 8
Na: 5 / 5
Cl: 90 / 44
SO4: 31 / 31
Cl to SO4 Ratio: 2.90 / 1.40
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