Kolsch water profile question

[pennahighlandbrew]

Hi all!

I’m brewing my first kolsch this weekend and I was hoping you could give me some guidance on building a suitable water profile. My tap water doesn’t do well with pale beers, so I’ll be building it up from RO water.

The recipe is simple: just 9 lbs of German Pilsner malt. I’m planning to mash at a rate of 1.375 qt/lb, so it’ll be about three gallons mashing, then enough to sparge to reach a pre-boil volume of about 6-6.5 gallons.

I appreciate any help you can give me. I’ve been using EZ Water since I’m still relatively new at this.

Thanks in advance!

 

[Silver_Is_Money]

2 grams of calcium chloride in your 3 gallons of RO mash water is likely all you will need. That plus about 4 mL of 88% lactic acid, or 5 oz. of acid malt.