Brewing Jamil's Schwarzbier soon and I am unsure about what water profile to use. I am using TH's spreadsheet, which has been invaluable in the past, but I don't know what to do here.
I basically use RO water and add salts until I get the correct profile. I am using the recipe in Brewing Classic Styles that makes the beer more like a Kostritzer, so only a pound of Munich will be used, which means that over 80% of the grain bill is Pilsner malt. I am assuming I will be using the Pilsen profile, but the problem I'm running into is that the residual alkalinity number is wayyy too low. The SRM is 23 so I will need to increase the RA somehow.
Which brings me to another problem, the Pilsen profile has mineral levels so low, TH's spreadsheet says they are too low even for the bare minimum. For example, the overall recommended range for calcium is at least 50 for all styles, but the Pilsen profile says it should be 10.
So, basically, I cannot think of a possible way to get the RA number up without dramatically increasing the mineral content, which needs to stay low for the style.
Is there another profile I should use instead of Pilsen? Keep in mind, this is the more Pilsner'ish recipe. I want this to be a nice clean beer with as little roasted character as possible... just like Kostritzer.
Thanks
I basically use RO water and add salts until I get the correct profile. I am using the recipe in Brewing Classic Styles that makes the beer more like a Kostritzer, so only a pound of Munich will be used, which means that over 80% of the grain bill is Pilsner malt. I am assuming I will be using the Pilsen profile, but the problem I'm running into is that the residual alkalinity number is wayyy too low. The SRM is 23 so I will need to increase the RA somehow.
Which brings me to another problem, the Pilsen profile has mineral levels so low, TH's spreadsheet says they are too low even for the bare minimum. For example, the overall recommended range for calcium is at least 50 for all styles, but the Pilsen profile says it should be 10.
So, basically, I cannot think of a possible way to get the RA number up without dramatically increasing the mineral content, which needs to stay low for the style.
Is there another profile I should use instead of Pilsen? Keep in mind, this is the more Pilsner'ish recipe. I want this to be a nice clean beer with as little roasted character as possible... just like Kostritzer.
Thanks