seabeemech1970
Well-Known Member
I'm planning on doing a roggenbier and I want to replicate the water of Regensburg Germany where the style is traditionally brewed. Does anyone have a water report from there?
need water report can anyone help plz
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Yes, the good burghers of the city have it at: http://www.rewag.de/innen.php?id=38
Noteworthy is the high nitrate concentration at 28 mg/L which is well below their MCL of 50 but which would be considered unsafe here in the US where the MCL is 10.
The alkalinity isn't listed but we can estimate it as being around 200 ppm as CaCO3.
So now you know what the water is like in Regesnburg all you need to find out is how the brewers of Rogenbier in that town process the water and you are set. IOW what the water of Regensburg is like is really immaterial as water with this level of alkalinity would need to be decarbonated and it's pretty hard - probably hard enough that the beer would taste minerally. Now if that mineral character happens to be part of the profile of Roggenbier then you would want to leave it and deal with the alkalinity with acid which, given Bierstuergesetz, would have to be from sauermalz or sauergut in Regensburg but you could use anything you could get your hands on. You would really need to research how the beer is made before making decisions like this. Until you do that I think your best plan would be to brew it with moderately soft water such as the nominal RO plus 2-5 grams calcium chloride recommended in the Primer here as a starting point for most beers.
Noteworthy is the high nitrate concentration at 28 mg/L which is well below their MCL of 50 but which would be considered unsafe here in the US where the MCL is 10.
The alkalinity isn't listed but we can estimate it as being around 200 ppm as CaCO3.
So now you know what the water is like in Regesnburg all you need to find out is how the brewers of Rogenbier in that town process the water and you are set. IOW what the water of Regensburg is like is really immaterial as water with this level of alkalinity would need to be decarbonated and it's pretty hard - probably hard enough that the beer would taste minerally. Now if that mineral character happens to be part of the profile of Roggenbier then you would want to leave it and deal with the alkalinity with acid which, given Bierstuergesetz, would have to be from sauermalz or sauergut in Regensburg but you could use anything you could get your hands on. You would really need to research how the beer is made before making decisions like this. Until you do that I think your best plan would be to brew it with moderately soft water such as the nominal RO plus 2-5 grams calcium chloride recommended in the Primer here as a starting point for most beers.
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seabeemech1970
Well-Known Member
Thanks for pointing me in the right direction. ou might be interested to know that after digging abit deeper and researching a couple of the breweries in Regensburg, one brewery stated that their CaCO3 was 18dH (German hardness units). which then after finding a convertor
http://www.cactus2000.de/uk/unit/masswas.shtml
this conversion turns out to be 321.26 ppm.
I really appreciate the help
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seabeemech1970
Well-Known Member
Just received this from the city of Regensburg water department.
The drinking water of Regensburg consists averagely of:
- Calcium (90 mg/L)
- Sodium (13 mg/L)
- pH (7,4)
- Bicarbonate (272 mg/L)
- Magnesium (19 mg/L)
- Sulfate (34 mg/L)
- Chloride (38 mg/L)
- Total hardness (3,04 mmol/l CaCO3)
The drinking water of Regensburg consists averagely of:
- Calcium (90 mg/L)
- Sodium (13 mg/L)
- pH (7,4)
- Bicarbonate (272 mg/L)
- Magnesium (19 mg/L)
- Sulfate (34 mg/L)
- Chloride (38 mg/L)
- Total hardness (3,04 mmol/l CaCO3)
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