I'm getting the recipe set up for an Honey Wheat beer. Here's what I've got so far:
Batch Size: 6.5 gallons
O.G.: 1.054
Est. F.G.: 1.010
Boil Time: 60 min
SRM: 5.1
IBU's: 19.7
49.4% (Pale Malt (2Row) 7#
42.3% Wheat Malt 6#
5.3% Honey Malt .75#
3% Sauermalz .43#
Nugget Whole (11%AA) FWH : .50 oz
Centennial Whole (8.8%AA) 10 min.: .50 oz
Cascade Whole (4.5%AA) 0 min.: .50 oz
Looking at the Water Profiler in Promash, my water is very close to the Pilsner profile, except that HCO3 in my water is, according to the Bru'n water adjusting calculator for HCO3 ppm, 33.8 ppm where the guidline for Pilsner is 9.0. Even though my water is still soft at 33.8, wondering if I would be better off addressing this. If I dilute with distilled then my calcium and mag. will be pretty low, I suppose I could then supplement with calcium chloride per the primer?
Looking for some input, thanks!
Batch Size: 6.5 gallons
O.G.: 1.054
Est. F.G.: 1.010
Boil Time: 60 min
SRM: 5.1
IBU's: 19.7
49.4% (Pale Malt (2Row) 7#
42.3% Wheat Malt 6#
5.3% Honey Malt .75#
3% Sauermalz .43#
Nugget Whole (11%AA) FWH : .50 oz
Centennial Whole (8.8%AA) 10 min.: .50 oz
Cascade Whole (4.5%AA) 0 min.: .50 oz
Looking at the Water Profiler in Promash, my water is very close to the Pilsner profile, except that HCO3 in my water is, according to the Bru'n water adjusting calculator for HCO3 ppm, 33.8 ppm where the guidline for Pilsner is 9.0. Even though my water is still soft at 33.8, wondering if I would be better off addressing this. If I dilute with distilled then my calcium and mag. will be pretty low, I suppose I could then supplement with calcium chloride per the primer?
Looking for some input, thanks!