ABVIBUSRM
Well-Known Member
I am finally starting to expand my involvment in the brewing process and im getting into water chemistry..The styles i mostly brew PA, stouts, ipas all turn out well without to much thought into the water so i always kinda dismissed water (stupid of me) we all know water is very important ingredient it makes up around 90% of beer ..anyway now its one of my main focuses and im gonna study until i grasp brewing water chemistry..its a pretty confusing aspect of brewing..so i found a water calculator on brewers friend and messed around with it to try and get the feel.. For example i put pilsner as my target water profile
and i was shocked to see pilsners are brewed with pretty much distilled water..i was planning on using distilled or RO for now on and build it up with brewing salts
So for my source water i left it blank and started adding salts to get me in the pilsen water range..i was pretty suprised that all it took to get the target ions was .5g of baking soda, 1g calcium chloride and 1g of epsom salt to get to target pilsner water (10G)..so once you get the water ions right next step is PH correct? if someone can validate that im on the right track or not even close i would apprieciate it..thats whats great about this hobby..you never stop learning..i feel like a noob again
and i was shocked to see pilsners are brewed with pretty much distilled water..i was planning on using distilled or RO for now on and build it up with brewing salts
So for my source water i left it blank and started adding salts to get me in the pilsen water range..i was pretty suprised that all it took to get the target ions was .5g of baking soda, 1g calcium chloride and 1g of epsom salt to get to target pilsner water (10G)..so once you get the water ions right next step is PH correct? if someone can validate that im on the right track or not even close i would apprieciate it..thats whats great about this hobby..you never stop learning..i feel like a noob again