cooper

Recipes 

Here is some stuff that should help out..

Here is an excellent sticky on matching your water to the style you're brewing.

http://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

Basically as follows:

Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.

Deviate from the baseline as follows:

Hefeweizen: For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3% (you can make great Hefe with soft water too).

Porter: For beers that use roast malt (Stout, porter): Skip the sauermalz.

Light Ale: For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride

IPA: For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.

Pilsner or soft water styles: 1/2 tsp calcium chloride, 3% sauermalz

American Pale Ale: 1 tsp calcium chloride, 1 tsp gypsum, 2% sauermalz

British Pale Ale: 2 tsp calcium chloride, 1 tsp gypsum, 2% sauermalz

Hoppy/Strong British Ale: 4 tsp calcium chloride, 2 tsp gypsum, 2% sauermalz

Porter or Stout: 1 tsp calcium chloride (no sauermalz)

Cascadian Dark Ale (hoppy): 1 tsp calcium chloride, 1 tsp gypsum (no sauermalz)

kpot2004

Recipes 

Thanks a lot that's a big help.