Hello, I'm a long time all-grain brewer, but I've never done water treatment before. I'm planning on brewing a Kolsch, and will be treating my water for the first time. I've read up a lot about water in the past few weeks (Bru'n Water Knowledge Page, The Water Book, How to Brew 4th Edition and
GTA Brews intro to water, this thread) but of course no amount of reading will ease my nerves going into that first brew. So I'm hoping someone can take a look at my calculations and offer their thoughts.
This is for a 10 gallon batch (also my first time at this volume)
I'm in Toronto, so the most recent info on tap water that I have is this:
https://www.gtabrews.ca/toronto-water-profile/
Calcium (Ca) = 36.8 ppm
Magnesium (Mg) = 9.24 ppm
Sodium (Na) = 13.0 ppm
Sulphate (SO4) = 25.2 ppm
Chloride (Cl) = 25.9 ppm
Alkalinity = 86.7 ppm
pH range: 7.36 pH to 7.78 pH, with an average of 7.58 pH
My grain bill (based on a lot of what I read above) for 10.25 gallons is:
17 lbs pilsner (92.6%)
12 oz Wheat (4.1%)
9.6 oz acid malt (3.3%)
Est. OG 1.050
Using Bru'n Water I have the following for water treatment to achieve the Yellow Full profile:
Dilute 50% with RO water. Add 1.8g Gypsum, 2.5g Calcium Chloride for mash. 1.4g Gypsum, 2g Calcium Chloride for sparge with 3.2ml lactic acid for the sparge.
Bru'n Water tells me that this will result in:
Calcium (Ca) = 65 ppm
Magnesium (Mg) = 5 ppm
Sodium (Na) = 11 ppm
Sulphate (SO4) = 47 ppm
Chloride (Cl) = 71 ppm
Alkalinity = 36ppm
Mash pH = 5.32
Any comments, criticisms, reassurances will be much appreciated.