dandw12786
Well-Known Member
Hey all,
I'm doing my first all grain next weekend, just got my new kettle and finished my mash tun. I've got two recipes I'm choosing from, and probably won't really decide until later this week. Was going for BierMuncher's Litehaus Wheat (I owe both my interest in craft beer and my start in homebrewing to Boulevard Wheat), or EdWort's Haus Pale Ale. I've been looking at my water profile, and trying to figure out if these are going to turn out good or not. I've brewed about 8 extract batches, and most turned out with a similar off flavor, which I'm attributing to our tap water (believe me, I've spent plenty of time in other threads narrowing it down, the last couple have turned out pretty good). I know that my tap water has chloramines in it, so I'm planning on treating with a campden tablet, but other than that, I'm not really sure of the importance of messing with this. I downloaded Palmer's spreadsheet from the How to Brew website, but really not sure how to go about using it. Here are the minerals from my water report that he addresses, all in PPM:
Calcium-45
magnesium - 39
alkalinity as CaCO3 - 53
Sodium - 23
Chloride - 30
Sulfate - 241
Water pH - 8.36
Can I just use this and brew, or should I treat it with something? Is changing the water profile necessary, or is it something that will make my beer go from good to great?
I'm doing my first all grain next weekend, just got my new kettle and finished my mash tun. I've got two recipes I'm choosing from, and probably won't really decide until later this week. Was going for BierMuncher's Litehaus Wheat (I owe both my interest in craft beer and my start in homebrewing to Boulevard Wheat), or EdWort's Haus Pale Ale. I've been looking at my water profile, and trying to figure out if these are going to turn out good or not. I've brewed about 8 extract batches, and most turned out with a similar off flavor, which I'm attributing to our tap water (believe me, I've spent plenty of time in other threads narrowing it down, the last couple have turned out pretty good). I know that my tap water has chloramines in it, so I'm planning on treating with a campden tablet, but other than that, I'm not really sure of the importance of messing with this. I downloaded Palmer's spreadsheet from the How to Brew website, but really not sure how to go about using it. Here are the minerals from my water report that he addresses, all in PPM:
Calcium-45
magnesium - 39
alkalinity as CaCO3 - 53
Sodium - 23
Chloride - 30
Sulfate - 241
Water pH - 8.36
Can I just use this and brew, or should I treat it with something? Is changing the water profile necessary, or is it something that will make my beer go from good to great?