Wheat Water Profile

[tracyk]

Wanting to brew this Sunday and am looking for a wheat water profile. The recipe that I am using is as follows:

4.5 lbs 2 Row
4.5 lbs White Wheat
8.0 oz Carapils
8.0 oz Munich Light
8.0 oz CaraVienna

I am wanting to use Texas Spring Water which has the analysis of, but could always go with R/O if that would simplify things

Ca- 3.0 ppm
Mg- 1.0
Na- 5.0
Cl- 2.0
HC03- 10.0
pH- 5.7

I am using Bru'n Water; should I go with a Yellow Balanced or maybe a Yellow Full. I would like a little sweetness on this. What do you brewers reccomend? I am still trying to wrap my head around all this water additive stuff. It seems that every time I do a search for a certain profile; they are all over the place with water additions. Any help would be great!

 

[ajdelange]

Opinions vary, of course, as wheat's are brewed all over Germany with a wide variety of waters. I've always felt that the water isn't a feature of the wheat beer as there is so much else going on and as it was originally brewed with Isar water which I assume they decarbonated. Thus I'd say get the chloride up a bit to support the malt and body a bit (but not too much - there's plenty of body in a wheat beer from the wheat) and go with the spring water or RO.

 

[mabrungard]

With the water profile of the Texas Spring water, you can use that as a starting point. The Yellow profiles in Bru'n Water are modestly mineralized and can be suited for an American Wheat beer. If you are brewing a Hefeweizen or similar style, I suggest you review the low chloride and sulfate levels that are typical in the Munich profile. Munich water is typical of most of Southern Bavaria.

 

[tracyk]

Thanks guys for the info!