Belgian Blonde water

[Der_Alte]

Getting ready to brew an all grain Belgian blonde. Using my tap water cut by 50% distilled, along with 3.8% acid malt in the mash will give me the following using additions of gypsum,Epsom salt and ca-chloride....

Ca 60
Mg 7
Na 10
Sulfate 63
Chloride 67
Bicarbonate 57
Alkalinity 47
Total hardness 180
SO/CO ratio 0.94
RA 0
Mash ph 5.2

I am using brunwater to calculate.


My question. Does this look like an acceptable profile for the style? Is the sulfate level too high in the 60's using a noble hop like saaz? New to water chemistry,I appreciate any feedback. Thanks.

 

[mabrungard]

I take it that the dilution is to reduce the bicarbonate content of the tap water.

I'm not sure that I would increase the calcium to the degree noted, but the modest sulfate and chloride seem reasonable for this style.

 

[Der_Alte]

Thank you.

Yes! You are correct. I dilute the tap water to reduce bicarbonate level. My filtered water report:

Ca 34
Mg 4
Na 26
Sulfate 12
Chloride 27
Bicarbonate 138
Alkalinity 118
Total hardness 102

Would you suggest a lower Ca level somewhere in the 50's ppm be more acceptable?