My first hefeweizen - water suggestions

[SMOKEU]

I've never made a wheat beer before but I thought I'd give it a try. I've made up a recipe:

3KG wheat malt
2KG pilsner malt
0.2KG acid malt

I will be using tap water with a pH of 7.6.

Hops will be something high AA @ 60 mins.

I want to do a very simple mash (no decoction mash!)

I was thinking of doing the ferulic acid rest at 43C (110F) and then going straight to 67C (152F) and holding it there before mash out.

My water is:

Ca 12
Mg 1.5
Na 6.1
SO4 5
Cl 5
HCO3 52
https://ccc.govt.nz/services/water-...y-and-monitoring/water-quality-and-monitoring
I usually make pale ales so I use a fair bit of CaSO4 and a little CaCl, but I want to keep sulphates down for the hefeweizen so I'm thinking I need to rely more on acid malt for my mash pH. Any suggestions?

 

[SMOKEU]

Also for the mash pH, can I do a pH test straight after the 15 minute ferulic acid rest? I usually do a single infusion mash and then do a pH reading about 10 minutes after mash in.

 

[VikeMan]

So, your acid rest is going to reduce the pH of the mash, compared to where it would naturally land with a single infusion. Unfortunately, I don't know of any mash pH models that incorporate the impact of an acid rest. Maybe there is one, but I don't know.

In any case, for a hefe, I would not be building up sulfates, bur would probably add some chlorides, either through via CaCl2 or NaCl.

 

[SMOKEU]

So, your acid rest is going to reduce the pH of the mash, compared to where it would naturally land with a single infusion. Unfortunately, I don't know of any mash pH models that incorporate the impact of an acid rest. Maybe there is one, but I don't know.

In any case, for a hefe, I would not be building up sulfates, bur would probably add some chlorides, either through via CaCl2 or NaCl.

Thanks! I will skip the CaSO4 but will add a little CaCl2.