This is a veery scary place down here in "Brew Science." And I never thought I'd darken the door. But I really want to brew a Dortmunder, and I realize that a distinct water profile is super important to this style, so I come to you good mad scientists! I can tell you have I zero idea how to change my water, but I'm a quick learner with some good direction.
According to Designing Great Beers (Page 252, Table 22.8) this is the Dortmund Brewing Water:
Now, I understand this is hard water. I've read a few places online where brewers will add Chalk and Gypsum. I know nothing of these steps. But I can show you my water which I've received from the city of Lodi, CA, and hopefully you kind folks can point me in the right direction.
Total Hardness mg/L as CaCO3 - 128
Total Hardness grains/gal - 7.5
Calcium, mg/L - 28
Sodium, mg/L - 20
Potassium, mg/L - 6.9
Alkalinity (bicarbonate), mg/L - 172
ph in ph units - 7.5
Magnesium, mg/L - 14
Can anyone decipher this and give me a few pointers for brew day? Or some light reading for a non-chemist beer guy who just wants to make (and drink) some dortmunder?
For your efforts -
A few beautiful pictures of Lodi