Hi. I mainly make pale beers and have used extract and partial mash. I would any help that can be provided. My main question is that with beersmith I can get the resid alk ok with this water. Is that all I really need to worry about? Of course I have been through palmers book and it appears as if I can brew most pale lagers through additions. Here is the analysis. Ph9. Na9. Ca31. Mg8. Total hardness caco3 111. So4-s 17. Cl 23. Co3 9. Hco3 47. Caco3 54. Thanks a ton. Just don't wanna screw a 15 gallon batch.
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10