I just checked the water profile report of my city (Roeland Park, KS) in anticipation of brewing a Munich Helles. Here are the specifics:
Alkalinity: 60 ppm
Calcium: 73 ppm
Magnesium: 60 ppm
Sodium: 52 ppm
Chloride: 55 ppm
BiCarbonate (HCO3): ??????
According to John Palmer's Mash Residual Alkalinity Worksheet, the water has a residual alkalinity of -27, and I need to get it closer to -74 to achieve the SRM characteristic of the style.
My question is whether gypsum is the best additive to achieve this result given my water's profile.
Also, the chloride to sulfate ratio of my water is rated as very bitter by the worksheet. Does this mean I should use less hops than the recipe calls for or that I should neutralize the bitterness with another sort of additive?
Thank you much!