I'm brewing a Kolsch and want to adjust my local water profile to suit the traditional style. I've never used Bru'n Water (or any other water adjustment software) and, in any event, cannot find the right target profile in the programs. Looking for some help.
Here's what I'm working with:
-5 gallon biab batch
-Simple grain bill with 10lbs of Pilsner, and 8oz of Crystal 15L
-Salts: Calcium Chloride, Calcium Sulfate, Epsom salt, canning salt, baking soda, lactic acid.
-I can add up to 3 gallons of Distilled Water if needed
Home Water Profile
I'll have to learn how use the software at some point but don't have the time at the moment.
Suggestions on:
1) what salts I should add
2) how much, and
3) what my target mash ph should be
would be much appreciated.
Here's what I'm working with:
-5 gallon biab batch
-Simple grain bill with 10lbs of Pilsner, and 8oz of Crystal 15L
-Salts: Calcium Chloride, Calcium Sulfate, Epsom salt, canning salt, baking soda, lactic acid.
-I can add up to 3 gallons of Distilled Water if needed
Home Water Profile
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | Alkalinity | pH |
6 | 2 | 9 | 5 | 6 | 24 (CaCO3) | 9.33 |
I'll have to learn how use the software at some point but don't have the time at the moment.
Suggestions on:
1) what salts I should add
2) how much, and
3) what my target mash ph should be
would be much appreciated.