Saint_Vitus
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- Joined
- Nov 13, 2016
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I'm working on making a Kolsch and would like to get some advice on a proper water profile.
This is my tap water profile:
Ca: 20
Mg: 13
Na: 21
SO4: 9
Cl: 64
HCO3: 60
Ph: 8.2
I'm using Bru'n Water software to make my adjustments. I see there is a Cologne profile but I also see Martin talk about using Yellow Balanced or Yellow Malty. The current version of Bru'n Water does not have Yellow Malty as an option. My mild type-A-ness is driving me nuts trying to hit all the levels just right to match the Bru'n water profiles.
I've seen advice to have low to no Chloride and Sulfate, although I saw somewhere Martin suggested Sulfate around 20-30. What is considered "low" for Cl and SO4 and what is a good target for a Kolsch? I've also seen advice to use absolutely no Gypsum but I can't hit 40Ca without it and if I try to add Pickling Lime it sets off the warning about using acid and alkaline additions at the same time (plus I thought I read someplace to minimize alkaline for a Kolsch). Are Ca, Cl, and SO4 the main targets to hit?
It's my first Kolsch so it's making me more nitpicky, especially considering the lagering commitment. I'd like to hit it as on point as possible but w/o getting into the weeds for the unnecessary stuff.
Any advice is appreciated.
This is my tap water profile:
Ca: 20
Mg: 13
Na: 21
SO4: 9
Cl: 64
HCO3: 60
Ph: 8.2
I'm using Bru'n Water software to make my adjustments. I see there is a Cologne profile but I also see Martin talk about using Yellow Balanced or Yellow Malty. The current version of Bru'n Water does not have Yellow Malty as an option. My mild type-A-ness is driving me nuts trying to hit all the levels just right to match the Bru'n water profiles.
I've seen advice to have low to no Chloride and Sulfate, although I saw somewhere Martin suggested Sulfate around 20-30. What is considered "low" for Cl and SO4 and what is a good target for a Kolsch? I've also seen advice to use absolutely no Gypsum but I can't hit 40Ca without it and if I try to add Pickling Lime it sets off the warning about using acid and alkaline additions at the same time (plus I thought I read someplace to minimize alkaline for a Kolsch). Are Ca, Cl, and SO4 the main targets to hit?
It's my first Kolsch so it's making me more nitpicky, especially considering the lagering commitment. I'd like to hit it as on point as possible but w/o getting into the weeds for the unnecessary stuff.
Any advice is appreciated.