firebird400
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I got tons of distilled water.
I plan on doing a Bohemian Pilsner but what else could I make that would benefit from the low mineral content?
For the Bo Pils I plan on building Plsen water and could do so for just about every style.
My local water is high in Cloride (87.5 ppm) so diluting it with distilled water is almost always a good idea, that is why I got loads of it.
How would an IPA end up with Plsen water? Bland and without hoppiness or just smooth yet bitter? I am still getting my head around the effects of minerals in brewing water.
I am using Brun Water calculations and I find that IPA´s I make with Burton upon Trent water come out much more hoppy then the once I used to make with the Pale Ale water profile. And in fact I feel that I only first started making proper IPA´s when I started to make Burton water for it. Up to then I was just making bitter pale ales.
Sulfate to Cloride ratio in Burton water is about 17.4:1 What if I would make water at that ratio using my local water with 87.5 ppm Cloride?
That would come out as 1525 ppm Sulfate.
I bet that with loads of hops it would be amazing and certainly at the opposite end of the Bohemian Pils I starter this thread on.
I plan on doing a Bohemian Pilsner but what else could I make that would benefit from the low mineral content?
For the Bo Pils I plan on building Plsen water and could do so for just about every style.
My local water is high in Cloride (87.5 ppm) so diluting it with distilled water is almost always a good idea, that is why I got loads of it.
How would an IPA end up with Plsen water? Bland and without hoppiness or just smooth yet bitter? I am still getting my head around the effects of minerals in brewing water.
I am using Brun Water calculations and I find that IPA´s I make with Burton upon Trent water come out much more hoppy then the once I used to make with the Pale Ale water profile. And in fact I feel that I only first started making proper IPA´s when I started to make Burton water for it. Up to then I was just making bitter pale ales.
Sulfate to Cloride ratio in Burton water is about 17.4:1 What if I would make water at that ratio using my local water with 87.5 ppm Cloride?
That would come out as 1525 ppm Sulfate.
I bet that with loads of hops it would be amazing and certainly at the opposite end of the Bohemian Pils I starter this thread on.