Searched around and didn't mind much for an ideal water profile, but I think a good Octoberfest water profile is what I need. From what I've gathered it should be fairly soft, rich, and malty.
I've had good results using the bru'n water spreadsheet on my last few brews, and feel like it's taken my ipa's and stouts to a new level.
Names of city's water profiles don't mean a whole lot to me, and I'm thinking of using bru'n water's "Amber Malty" profile ...
I BIAB and will add all the water to the mash tun (brew kettle). Planning to start with 8 gallons distilled and add 1.6 gal tap.
My tap in cambridge MA is:
planning to add 1.9g CaSo4, 1.9g MgSO4, 3.3g CaCl2, .8g CaCO3 to the dilution to achieve:
my recipe for the rauchbier is:
11.5 lbs weyerman beech smoked malt (9L)
.5 lb caramunich III (60L)
.5 lb munich (10L)
.125 lb melanoidin (30L)
.125 lb black patent (500L)
60m .5oz magnum 14.9% AA
wyeast bohemian lager
Estimated PH is 5.4 – how does this water plan sound?