Can I make a German Pils with this water?

[JohnK93]

I'm only a year into water adjustments and have made mostly IPAs and English beers this past year, but I'm planning on brewing a German Pils and would like to know if I can use my well water or if I'll need to either dilute or use all distilled and build up. My water chemistry is as follows:
Ca: 68
Mg: 14
Na: 7
SO4S: 30
Cl: 66
Bicarbonate: 142
Alkalinity 116

Without diluting, I'm not sure I can get there from here. Diluting with 50% distilled, and adding some gypsum can get me to:
Ca: 59
Mg: 7
Na: 4
SO4S: 74
Cl: 33
Bicarbonate: 71

which is pretty close to the Jever (boiled) profile, just a little short on sodium.

Can anyone offer any suggestions on whether my water is suitable for a pils, whether i need to dilute or use all distilled, and whether the Jever profile is what I should be targeting?

Thanks everyone,
John

 

[JimRausch]

My well water is similar to yours and I do what you are planning when doing a pilsner- dilute 50% with DH20 or RO and add a bit of gypsum.
By the way, I'm originally from Danbury. Have lived in Maine now for 35 years.

 

[Lefou]

The second water profile looks very good.
Hardness is under 100 and the Cl:SO4 level favors hops slightly. I'd brew a Pils with that .... but would add just enough calcium to reach 80 or so.

 

[Silver_Is_Money]

I would initially try using your well water straight up, and adding 2/3 Oz. of acidulated malt per pound of grist. This presumes that the grist will be mainly European sourced Pilsner malt. In addition, acidify sparge water to about pH 5.4 - 5.5.

 

[JohnK93]

Thanks, everyone, for your comments.

By the way, I'm originally from Danbury. Have lived in Maine now for 35 years.

Small world! My wife would move to Maine in a heartbeat!

I would initially try using your well water straight up, and adding 2/3 Oz. of acidulated malt per pound of grist. This presumes that the grist will be mainly European sourced Pilsner malt. In addition, acidify sparge water to about pH 5.4 - 5.5.

I don't have the grain bill yet, but it'll probably be 95% German Pilsner.