I use distilled water for every beer I brew (mostly light-colored beers). I will use some combination of gypsum, CaCl, and acid malt to dial in the (estimated) mash pH.
I have had decent success with this, but I want to start venturing into other water profiles to see the differences in the finished product. I made a Helles last year that I enjoyed, using a soft water profile. Just gypsum and CaCl were added. Now, I want to brew a Helles again, and this time add a little bicarbonate to the water, since water in Munich has traditionally been a little hard.
I don't want to go overboard, so I was thinking about using this profile (ppm):
Calcium - 65
Sodium - 7
Sulfate - 37
Chloride - 51
Bicarbonate - 85
Judging by some online calculators, I will need ~5oz of acid malt to keep the mash pH in range.
What are your thoughts on using pickling lime to add bicarbonate? What changes could I expect to see in the finished product, and do you think it is worth the extra effort (finding pickling lime, adding more acid malt)?
Interested to hear any feedback!
I have had decent success with this, but I want to start venturing into other water profiles to see the differences in the finished product. I made a Helles last year that I enjoyed, using a soft water profile. Just gypsum and CaCl were added. Now, I want to brew a Helles again, and this time add a little bicarbonate to the water, since water in Munich has traditionally been a little hard.
I don't want to go overboard, so I was thinking about using this profile (ppm):
Calcium - 65
Sodium - 7
Sulfate - 37
Chloride - 51
Bicarbonate - 85
Judging by some online calculators, I will need ~5oz of acid malt to keep the mash pH in range.
What are your thoughts on using pickling lime to add bicarbonate? What changes could I expect to see in the finished product, and do you think it is worth the extra effort (finding pickling lime, adding more acid malt)?
Interested to hear any feedback!