The one I did yesterday was approximately (assuming all 0 values coming out of the RO):
Ca: 50ppm
Mg: 5ppm
Na: 5ppm
Cl: 75ppm
SO4: 50ppm
HCO3: <10ppm (none added to RO).
I used CaCl, Epsom, Gypsum, and a tiny amount of table salt to get into this range. I mashed at 1.5 qt/lb and had to add 2ml 88% lactic acid to hit a measured PH of 5.4 @ 90F. Keep in mind, this was for an 11 gallon batch.
From what I remember, the first time I brewed it, I didn't add any SO4 (I didn't take good enough notes that time, because my computer was down). I just added enough CaCl to get to 50ppm Ca and left it alone after that. This time, I was going for a slightly drier beer (closer to Bitburger) so I bumped up the SO4 a touch.
Yes I do step mash the Floor Malted Bo Pils, although I have heard that it is unnecessary. It is less modified than some other pilsner malts, but by malting standards it is still considered fully modified. My mash schedule for this beer has been:
- 10 - 15 min protein rest somewhere between 125 and 138
- ramp to ~147F for 30 to 40 min
- ramp to ~160F for 20 to 30 min
- ramp to mashout
I mash with continuous recirculation using a HERMS system.
Here's a pic from the first time I brewed this beer. This is the 2278 yeast with no finings at all after approx. 4 weeks of lagering:
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