Water profile adjustment help for witbier
I'm planning on brewing a Blanche du Bruges clone this weekend and need some help with water chemistry. I had a water report done from ward labs and here are the results.... What adjustments, if any should I make?
pH : 7.4
Calcium : 59
Magnesium : 24
Sodium : 26
Chloride : 93
Sulfate(SO4-S) : 7
Bicarbonate (HCO3) : 122
Alkalinity (CaCO3) : 100.
I used the EZ Water Calculator spreadsheet and the one John Palmer's How to Brew site and they are both telling me different adjustments. Please help.:drunk:
If you did 2/3 distilled and 1/3 your tap water, added back some calcium (to get up to 40-50ppm), and then added about 2-3% acid malt, you'd probably be golden.
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