I'm brewing an Oktoberfest next week, and have fairly soft water so planning on using 100% distilled and adjusting the water up to the proper chemical levels per the EZ_water_calculator.
The recipe calls for:
5 lbs of Pils malt
5 lbs of Munich
1 lb of Munich Dark
0.5 lbs of Caramunich 46 SRM
and I am adding one ounce of Chocolate malt to up the color a little.
Mash and mash out calls for 6.61 gallons. Sparge is 2.53 gallons.
Right now my salt additions are:
Calcium Chloride 7 grams mash, 2.7 sparge
Epson Salt 4 and 1.5
Baking Soda 2 and 0
This gives me final numbers of:
PH 5.52
Effective Alkalinity 48
Residential Alkalinity -16
Calcium 76
Magnesium 15
Sodium 16
Chloride 135
Sulfate 62
Chloride to Sulfate Ratio: 2.17
Long story short, does that look like good numbers for brewing an Oktoberfest?
Listened to the Brewing Network show on the style and they recommended no gypsum, calcium level between 50-100 and low sulfate. They also said the water should be medium carbonate between 150-300, how do you determine that?
Any help would be greatly appreciated!
The recipe calls for:
5 lbs of Pils malt
5 lbs of Munich
1 lb of Munich Dark
0.5 lbs of Caramunich 46 SRM
and I am adding one ounce of Chocolate malt to up the color a little.
Mash and mash out calls for 6.61 gallons. Sparge is 2.53 gallons.
Right now my salt additions are:
Calcium Chloride 7 grams mash, 2.7 sparge
Epson Salt 4 and 1.5
Baking Soda 2 and 0
This gives me final numbers of:
PH 5.52
Effective Alkalinity 48
Residential Alkalinity -16
Calcium 76
Magnesium 15
Sodium 16
Chloride 135
Sulfate 62
Chloride to Sulfate Ratio: 2.17
Long story short, does that look like good numbers for brewing an Oktoberfest?
Listened to the Brewing Network show on the style and they recommended no gypsum, calcium level between 50-100 and low sulfate. They also said the water should be medium carbonate between 150-300, how do you determine that?
Any help would be greatly appreciated!