Lime softening is not the only alkalinity and hardness treatment available to those old brewers. Boiling and decanting the water off its sediments will substantally reduce the hardness and alkalinity of water with high temporary hardness. Even Kolbach's Paper on Residual Alkalinity (which AJ helped translate) mentions this. Munich water has very high temporary hardness and thus is the reason they can brew both dark and light colored beers.
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