I have just started to adjust my water. And I have read about brewing city water profiles and also what water additives favor certain styles.
Here is where I was confused.
Having a CL:SO4 ratio greater than 1 should lead to a Maltier or Sweeter tasting beer. (http://books.google.com/books?id=TI...page&q=chloride to sulfate ratio beer&f=false)
I just brewed a couple Scottish beers (60 Schilling and Wee Heavy). Knowing the flavor profiles I would want a water profile that is soft but has a high CL:SO4 Ratio. Well, the city profile does not show that.
City Ca Mg Bicarbonate SO4-2 Na+1 Cl-1 Beer Style
Edinburgh 100 18 160 105 20 45 Scottish Ale
http://howtobrew.com/section3/chapter15-2.html
I know that I should not try to replicate an exact city profile, but it is strange to me that none of the city profiles on Palmer's web page show a higher CL:SO4 ratio than 1.
Here is where I was confused.
Having a CL:SO4 ratio greater than 1 should lead to a Maltier or Sweeter tasting beer. (http://books.google.com/books?id=TI...page&q=chloride to sulfate ratio beer&f=false)
I just brewed a couple Scottish beers (60 Schilling and Wee Heavy). Knowing the flavor profiles I would want a water profile that is soft but has a high CL:SO4 Ratio. Well, the city profile does not show that.
City Ca Mg Bicarbonate SO4-2 Na+1 Cl-1 Beer Style
Edinburgh 100 18 160 105 20 45 Scottish Ale
http://howtobrew.com/section3/chapter15-2.html
I know that I should not try to replicate an exact city profile, but it is strange to me that none of the city profiles on Palmer's web page show a higher CL:SO4 ratio than 1.