Piotr

Recipes 

I wonder if high level of bicarbotates promotes maltiness or not?

I brew on my tap water, which is pretty tasty; moderately hard whit quite a lot of bicarbonates.
I usually don't do any water treatement, only pre-boil for light beers to get rid of some bicarbonates.

Now I'm going to brew a doppelbock. Best examples of this beer come from Munich, water there is rich in bicarbonates, so I think I will go without preboiling. What do you think?

pjj2ba

Recipes 

I have good luck with rich malty German beers with my high carbonate water. I treat my water for most other styles

__________________
On Tap: Ger Pils, Pale Ale, Bitters, Session IPA
Kegged and Aging/Lagering: Imperial Alt, Belgian dark strong, Orange Kitty Zoom (std. Amer. Lager) Czech Pilsner II, CAP, Kolsch, Rye lager, CZ pils, Lite lager, Alt
Secondary:
Primary:CZ pils, OKZ
Brewing soon:,IPA
Recently kicked : ( : Porter, Saison, Belg. IPA
Pilsner Urquell Master Homebrewer (NYC 2011)
P U crowns winners in its inaugural master HB competition

cactusgarrett

Recipes 

Provided your grainbill and mash schedule allows for maltiness, you could try an Edinburgh water profile.

__________________
~~ Malted barley wants to become beer. ~~

Grinder12000

Recipes 

High PH water is best for dark beers because the darker grain will lower PH to the correct (or closer to) PH. Light beers will have more problems with high PH water and might come out tasting flat and lifeless.

I'm not sure how much of the bicarbonates will come out with boiling.

__________________
Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

homebrewer_99

Recipes 

Palmer's "How To Brew" has a section on water treatment...I'm certain I typed this same thing earlier today...

__________________
HB Bill