Help with water

[SoCalBrewer]

My water is suited for darker style beers and I will be doing a Witbier. The thing is the SRM for this style is 2-4 and my water is good for 13-18 SRM. So can anyone helps with some adjustments. I been playing with Palmer's excel sheet and keeop cinfusing myself Thanks

pH 8.2
Total Dissolved Solids (TDS) Est 188
Electrical Conductivity, mmho/cm 0.31
Cations / Anions, me/L 3.1 / 3.2
ppm
Sodium, Na 28
Potassium, K 4
Calcium, Ca 28
Magnesium, Mg 5
Total Hardness, CaCO3 91
Nitrate, NO3-N 0.6 (SAFE)
Sulfate, SO4-S 9
Chloride, Cl 9
Carbonate, CO3 6
Bicarbonate, HCO3 129
Total Alkalinity, CaCO3 115

 

[BierMuncher]

Don't over analyze water. If it's clear coming out of the tap and tastes good, brew with it.

If you're not comfortable with that, buy filtered water in gallon jugs.

 

[jacksonbrown]

Or buy distilled water and build your desired profile with brewing salts. I just did that with my IPA and am looking forward to seeing how that came out. I also have hard water best for dark ales. Overall, listen to Biermuncher, and don't worry too much about it. It'll still come out good.

 

[BigEd]

My water is suited for darker style beers and I will be doing a Witbier. The thing is the SRM for this style is 2-4 and my water is good for 13-18 SRM. So can anyone helps with some adjustments. I been playing with Palmer's excel sheet and keeop cinfusing myself Thanks

pH 8.2
Total Dissolved Solids (TDS) Est 188
Electrical Conductivity, mmho/cm 0.31
Cations / Anions, me/L 3.1 / 3.2
ppm
Sodium, Na 28
Potassium, K 4
Calcium, Ca 28
Magnesium, Mg 5
Total Hardness, CaCO3 91
Nitrate, NO3-N 0.6 (SAFE)
Sulfate, SO4-S 9
Chloride, Cl 9
Carbonate, CO3 6
Bicarbonate, HCO3 129
Total Alkalinity, CaCO3 115

I don't think you have to be too exacting with a witbier. Your water is moderately high in carbonates, hence it is suited for darker beers. For a light beer such as wit I would cut it with 2 parts distilled, RO or a known very soft water to 1 part of your water. Then I would add back some calcium in the form of calcium chloride to get your Ca # up to about 50.

 

[malkore]

Or buy distilled water and build your desired profile with brewing salts. I just did that with my IPA and am looking forward to seeing how that came out. I also have hard water best for dark ales. Overall, listen to Biermuncher, and don't worry too much about it. It'll still come out good.

Or split your water source: half bottled spring water (or RO water) and the rest tap water.

I have pretty hard, alkaline water here, and I brew plenty of light colored beers like wits and kolsch.

some pH 5.2 might be a good idea though.

 

[Saccharomyces]

The water in Austin Celis used at his brewery, and (512) is now using for their Wit, is 40ppm Bicarb. Your water is similar to mine, I dilute 2:1 RO to tap and my Wit is spot on.

 

[salzar]

I to found the inland empire water, is much better suited for dark beers, then pales. Or atleast every dark beer i made here on it has been great, the pales kinda off.

 

[conpewter]

I've had the same issues so I have been getting into water profiles. Eventually I want to make a recipe for each general group of beers (Pales, ambers, stouts maybe others) and use those. I just did a porter which my water is fine for, next is Orfy's Hobgoblin so I will dilute some... or add phosphoric acid