Cream ale water profile

JBrady · May 9, 2011

Hey guys I'm doing a cream ale for my next brew and I was wanting to gather some water profile feedback for this beer. I am thinking of going something along the lines of a pilsen profile (nearly distilled) but with some extra gypsum punch to make the beer seem a little crisper. What do yall think about how one should setup water for a cream ale? THanks for any info.

Yooper · May 9, 2011

I'd forget the gypsum, and use a bit of cacl2 if needed to get the calcium up s bit.

JBrady · May 9, 2011

Yooper said:
I'd forget the gypsum, and use a bit of cacl2 if needed to get the calcium up s bit.

wouldn't the chloride make the beer seem thicker bodied making it less like the ale version of bmc? thanks for any info.

mabrungard · May 10, 2011

Chlorides won't vary the perception of body. They allow the malt perception to come through more clearly.

The main criteria for a cream ale is that the alkalinity be relatively low so that the mash pH drops into the ideal range of 5.3 to 5.5.

Cream ale water profile

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Cream ale water profile

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