Protos
Die Schwarzbier Polizei
I'm learning my water Chemistry, and since Autumn I've brewed many recipes with different water profiles - to learn the differencies when the beers are ready (none is ready yet, they're all lagering till Spring).
One of recipes for a sweet and chewy Belgian Blonde suggests high levels of Calcium, Sodium and Chloride (up to 100 ppm for each). I want to try that High-Sodium profile but what confuses me a bit is the presence of 60 ppm of Sulphate in my tap water. I read that in the presence of Sulphate high levels of Sodium should be avoided or I risk to get a harsh beer.
I have no idea (yet) how Mineral combinations affect the brew, so I turn to the collective wisdom of the board:
- will the combination of 100 Ca, 100 Cl, 100 Na and 60 ppm SO produce any harshness?
- or am I safer to build the same water profile from Deionized Water, excluding Sulphate altogether?
- what do you think is the safe ratio for Sodium to Sulphate?
One of recipes for a sweet and chewy Belgian Blonde suggests high levels of Calcium, Sodium and Chloride (up to 100 ppm for each). I want to try that High-Sodium profile but what confuses me a bit is the presence of 60 ppm of Sulphate in my tap water. I read that in the presence of Sulphate high levels of Sodium should be avoided or I risk to get a harsh beer.
I have no idea (yet) how Mineral combinations affect the brew, so I turn to the collective wisdom of the board:
- will the combination of 100 Ca, 100 Cl, 100 Na and 60 ppm SO produce any harshness?
- or am I safer to build the same water profile from Deionized Water, excluding Sulphate altogether?
- what do you think is the safe ratio for Sodium to Sulphate?