Puddlethumper
Well-Known Member
Anyone have a recommendation for the best water profile for a cream ale? I'm using Beersmith. Thanks!
I keep cream ales/lawnmower beer water pretty soft. I generally shoot for 15-50 Ca, whatever chloride comes with the CaCl to get the Ca, and usually little to no sulfate, unless it's a hoppy/bitter type of recipe.
Sorry if this is a highjack but it is along the same lines.....
I consider myself a knowledgeable brewer in many aspects except one....water. I just don't fully understand it yet but mostly due to not putting the time into reading up on it with books by guys like Palmer. so my question is, how do you guys go about measuring the levels in your water? I have a water report from my local source but do you just guestimate what the salts add or is there a defined way to hit your numbers??
You'll also need a bit of acid, either via acid malt or some to the mash to hit a mash pH of 5.3-5.4.
Sorry if this is a highjack but it is along the same lines.....
I consider myself a knowledgeable brewer in many aspects except one....water. I just don't fully understand it yet but mostly due to not putting the time into reading up on it with books by guys like Palmer. so my question is, how do you guys go about measuring the levels in your water? I have a water report from my local source but do you just guestimate what the salts add or is there a defined way to hit your numbers??
I never, ever, guestimate the salts....
I don't add much at all to my water ...
...may be a good idea for some, depending on their water.
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