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Old 07-11-2013, 10:47 PM   #1
Oct 2012
Posts: 64
Liked 2 Times on 2 Posts

My local water report reads as follows:

Ca: 72
Mg: 24.5
Na: 10.0
S04: 46
Cl: 5
HC03: 317.2 I got this from John Palmer's calculation in How to Brew.

Alkalinity listed as CaC03 on report: 260

I've been using RO water with salt additions to fine tune my water profiles for my last 5-6 beers. Am I wasting my time? Can I use the water I already have for certain styles or should I be cutting the water with RO water?

I try to brew lots of different styles of beer but I'm most interested in brewing dark lagers such as Doppelbocks and Munich Dunkels in the near future.

Thanks for any help.

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Old 07-12-2013, 12:48 AM   #2
mabrungard's Avatar
Feb 2011
Carmel, IN
Posts: 4,306
Liked 680 Times on 527 Posts

That water has some similarity to Munich water. Very high temporary hardness. Boiling the water and allowing it to settle and decant would result in a water that still had a significant amount of alkalinity and it would still be OK for the darker styles Munich is famous for. If lighter colored styles are desired, acid rest, acid addition, or acid malt will be needed to knock the alkalinity down far enough.
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

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