So I have realized my lighter beer styles (although rare) always suck and have some weird off flavor that is very upfront. Mainly my Cream (Common) Ales and and American Wheat I tried. Pretty sure it is my water, since I have pretty hard water (no wonder my darker beers are great).
The Pilsen water profile is pretty close to Reverse Osmosis water. Would using RO without adding anything work for lighter beers like Cream Ale and American Wheat (with noticeable hop flavor, but low bitterness)? The Wheat is going to be about half Pilsner malt and half White Wheat malt. Or what should I add? I don't know what ideal levels for those styles would be. I definitely don't want the beers to be bland due to lack of minerals.
Thanks for any help.
My water, what is available online:
Hardness levels of water leaving our water
treatment plants range from 110 (hard) to 326 parts per
million (very hard)
Sodium - 19 ppm.
pH - 7.2
Alkalinity - 84 mg/L
The Pilsen water profile is pretty close to Reverse Osmosis water. Would using RO without adding anything work for lighter beers like Cream Ale and American Wheat (with noticeable hop flavor, but low bitterness)? The Wheat is going to be about half Pilsner malt and half White Wheat malt. Or what should I add? I don't know what ideal levels for those styles would be. I definitely don't want the beers to be bland due to lack of minerals.
Thanks for any help.
My water, what is available online:
Hardness levels of water leaving our water
treatment plants range from 110 (hard) to 326 parts per
million (very hard)
Sodium - 19 ppm.
pH - 7.2
Alkalinity - 84 mg/L