jbock220
Well-Known Member
So I'd planned to do my first German Pilsner. I based much of it on a BYO American Pilsner article. Part of which said..."For 15 gallons (58 L) of distilled water or water purified by reverse osmosis (RO), adding 3.0–4.5 teaspoons of calcium chloride or gypsum will get you in the target range." It also said..."For a 5-gallon (19-L) batch, about 1/4–1/2 tsp of calcium chloride or gypsum during the boil is sufficient." I'd planned to do a 10 gal batch, meaning 2tsp at mash and 1tsp at boil. No problem...
So I go to my local water store to get my water on brew-day and see their chart saying "Purified RO water pH 4.0.", trusting the BYO article I don't think much of it (my memory is terrible and it doesn't register that I may be lowering my pH). I go ahead and stick to the plan and brew... Now, the wort tastes good, but the water felt very soft on the palate. I think, I better look into this more. And today I read this from Brewsmith... "Three salt: Gypsum (CaSO4), Epsom Salt (MgSO4) and Calcium Chloride (CaCl) can be added to lower your pH." I realize my water should finish at 5.2ish. I wouldn't want to lower my pH from 4.0, I'd want to raise it. Something isn't jiving.
Which leads to my next question...Can I adjust my water after the beer is ready to drink to find the balance/crispiness I am looking for? (I DO NOT want a Czech Pils)
Recipe: 10 gallon batch
11# pilsner malt
1# wheat malt
1# vienna
(4)oz. Hallertau - 25 min.
(1)oz. Tettnanger - 1 min.
90 min. boil
Single Infusion Mash 152d
OG was 4pts low at 1.044 (target 1.048)
Mash went a little long and had some trouble sparging, also my grain was milled a week and a half before brewday (don't get me started on my LHBS).
Split into (2) 5gl WLP830/Wyeast 2007 (1gal starters each)
Any help is appreciated.
Thanks
So I go to my local water store to get my water on brew-day and see their chart saying "Purified RO water pH 4.0.", trusting the BYO article I don't think much of it (my memory is terrible and it doesn't register that I may be lowering my pH). I go ahead and stick to the plan and brew... Now, the wort tastes good, but the water felt very soft on the palate. I think, I better look into this more. And today I read this from Brewsmith... "Three salt: Gypsum (CaSO4), Epsom Salt (MgSO4) and Calcium Chloride (CaCl) can be added to lower your pH." I realize my water should finish at 5.2ish. I wouldn't want to lower my pH from 4.0, I'd want to raise it. Something isn't jiving.
Which leads to my next question...Can I adjust my water after the beer is ready to drink to find the balance/crispiness I am looking for? (I DO NOT want a Czech Pils)
Recipe: 10 gallon batch
11# pilsner malt
1# wheat malt
1# vienna
(4)oz. Hallertau - 25 min.
(1)oz. Tettnanger - 1 min.
90 min. boil
Single Infusion Mash 152d
OG was 4pts low at 1.044 (target 1.048)
Mash went a little long and had some trouble sparging, also my grain was milled a week and a half before brewday (don't get me started on my LHBS).
Split into (2) 5gl WLP830/Wyeast 2007 (1gal starters each)
Any help is appreciated.
Thanks