Originally Posted by nathanmunn
How did this Pilsner turn out? I want to do one and I have been afraid that if I went with Palmer's numbers the yeast would not Flocculate.
You need to add Ca+. Yes, those are traditional Pilsen water numbers but it's way too low in Ca+ to mash modern malts with basic techniques. The historical Czech pils were mashed with four step decoctions with an acid rest to keep the pH down and extended low temperature rests to help convert the under-modified malt. Simple answer is to keep the CO3 and SO4 levels way down and use a calcium chloride addition to get your Ca+ number up to 50-75ppm.