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Old 05-10-2011, 01:46 AM   #1
JBrady
 
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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.
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Old 05-10-2011, 02:53 AM   #3
JBrady
 
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Quote:
Originally Posted by Yooper View Post
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.
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Old 05-10-2011, 03:28 PM   #4
mabrungard
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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.
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