Hey everyone. I'm trying to make a Grolsch clone for my dad. Here's the recipe:
5 Gallon Batch
2lbs German Munich Light
2lbs Crystal 15L
3lbs German Pilsner
4lbs Extra light LME
1oz Northern Brewer for 60mins
1oz Mountain Hood for 30mins
1oz Czech Saaz for 5mins
1 Whirlfloc tablet for 5mins
2 Smack packs of Wyeast 2042 Danish lager yeast
I don't need help with the recipe, but I DO need help with the water chemistry and additions. I figure that since most of this recipe uses light or Pilsner malt, I should try to achieve a Pilsner style Water profile.
Which, from what I've found, should look like this:
(ppm) Ca:7, SO4: 6, Mg: 2-8, Na: 32, Cl: 5
That's clear enough.
I Plan on using 100% distilled water because my tap water here is really hard.
With that in mind, can someone tell me what the actual additions need to be? As in, how many grams of gypsum, Epsom salt, chalk, baking soda, etc... need to be added and when?
I would really appreciate your help!
Thanks in advance.
5 Gallon Batch
2lbs German Munich Light
2lbs Crystal 15L
3lbs German Pilsner
4lbs Extra light LME
1oz Northern Brewer for 60mins
1oz Mountain Hood for 30mins
1oz Czech Saaz for 5mins
1 Whirlfloc tablet for 5mins
2 Smack packs of Wyeast 2042 Danish lager yeast
I don't need help with the recipe, but I DO need help with the water chemistry and additions. I figure that since most of this recipe uses light or Pilsner malt, I should try to achieve a Pilsner style Water profile.
Which, from what I've found, should look like this:
(ppm) Ca:7, SO4: 6, Mg: 2-8, Na: 32, Cl: 5
That's clear enough.
I Plan on using 100% distilled water because my tap water here is really hard.
With that in mind, can someone tell me what the actual additions need to be? As in, how many grams of gypsum, Epsom salt, chalk, baking soda, etc... need to be added and when?
I would really appreciate your help!
Thanks in advance.