I've had my water tested by Ward Labs, and for the last couple of brews have adjusted based on using Bru'n Water. I have a pH meter and my readings pretty much nail what the program suggest they should be based on my additions.
Now that I'm comfortable with the pH part, I'd like to start paying more attention to levels of Calcium, Chloride and Sulphate (ect) levels to enhance the characteristics of the particular style of the brew.
For instance, next up is a Wit, 60% Pilsen 40% wheat, 1.045 OG, 15-ish IBU.
Is there a reliable resource for finding out these types of profiles based on style?
I'm looking for something other than the water profile for whatever area the style came from (or maybe that's the best way...I'm asking).
Now that I'm comfortable with the pH part, I'd like to start paying more attention to levels of Calcium, Chloride and Sulphate (ect) levels to enhance the characteristics of the particular style of the brew.
For instance, next up is a Wit, 60% Pilsen 40% wheat, 1.045 OG, 15-ish IBU.
Is there a reliable resource for finding out these types of profiles based on style?
I'm looking for something other than the water profile for whatever area the style came from (or maybe that's the best way...I'm asking).