yeqmaster
Well-Known Member
Hey everyone! I plan on brewing a czech style pilsner tomorrow which will be my first lager... I have the fridge all set up and ready to go with a temp control unit. I also figure that this is an appropriate batch to take water quality into effect for the first time. I just got a local quality report for my location, San Luis Obispo, CA. Here it is:
Ca++= 40ppm
Mg++= 35ppm
Na+ = 30ppm
HCO3- = 240ppm
SO4- = 70ppm
Cl- = 25ppm
Hardness= 240ppm
And John Palmer's report on pilsen's water is:
Ca++= 10ppm
Mg++= 3ppm
Na+ = 3ppm
HCO3- = 3ppm
SO4- = 4ppm
Cl- = 4ppm
I was wondering what the general consensus is for what I should do to change my quality to imitate that of pilsen. I will be brewing an all grain batch and will use about 8 gallons total of water. Based on beer tools water chemistry calculator I was just going to use 7 gallons of Deionized water and one gallon of local tap water. What do you think?
Ca++= 40ppm
Mg++= 35ppm
Na+ = 30ppm
HCO3- = 240ppm
SO4- = 70ppm
Cl- = 25ppm
Hardness= 240ppm
And John Palmer's report on pilsen's water is:
Ca++= 10ppm
Mg++= 3ppm
Na+ = 3ppm
HCO3- = 3ppm
SO4- = 4ppm
Cl- = 4ppm
I was wondering what the general consensus is for what I should do to change my quality to imitate that of pilsen. I will be brewing an all grain batch and will use about 8 gallons total of water. Based on beer tools water chemistry calculator I was just going to use 7 gallons of Deionized water and one gallon of local tap water. What do you think?