agentbud
Well-Known Member
Anyone have a good target water profile to shoot for when brewing a bavarian hefeweizen?
Calcium:
Sodium:
Magnesium:
Chloride:
Sulfate:
Thanks, Mike
Calcium:
Sodium:
Magnesium:
Chloride:
Sulfate:
Thanks, Mike
When I look at the Boiled Munich profile in Bru'n Water, I do not see a Ph listed. How do I determine the starting Ph for this water?The boiled Munich profile in Bru’n Water is typical of the water quality across southern Bavaria and it is what many German brewers use for Weizen brewing.
Calcium (ppm) | Magnesium (ppm) | Sodium (ppm) | Chloride (ppm) | Sulfate (ppm) | Alkalinity (ppm) |
51.0 | 6.0 | 17.0 | 45.0 | 12.0 | 91.0 |
That tap water should work for Hefe brewing, but you will need to neutralize that alkalinity in order to produce a desirable result. Don't worry about adding any other salts to the water.
Otherwise proceed as-is?
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