JBrady
Well-Known Member
I'll be brewing a patersbier soon and was wondering if I should shoot for a Brussels, Belgium water profile, or if I should just use the EZ water spreadsheet and target the RA and sulfate/chloride ratio for the SRM and bitterness? I build my profiles from distilled water, so I can get my numbers pretty much where ever I need them, I'm just not sure what kind of water is going to make a more authentic patersbier. thanks for any info.