Water Help for Wheat

[Morkin]

Making a Gose. But want my water to be perfect for a Wheat Beer before I add my own changes. Would this be a proper water profile? Is this too much gypsum and cl? Thanks.


Starting Water (ppm):
Ca: 58.3
Mg: 38.4
Na: 3.29
Cl: 4
SO4: 12.4
HCO3: 303

Mash / Sparge Vol (gal): 4 / 5
RO or distilled %: 100% / 25%

Total Grain (lb): 10.0

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 2.5
CaCl2: 2 / 2.5
MgSO4: 0 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 2
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 66 / 90
Mg: 0 / 16
Na: 0 / 1
Cl: 64 / 65
SO4: 74 / 79
Cl to SO4 Ratio: 0.86 / 0.83

Alkalinity (CaCO3): -155
RA: -202
Estimated pH: 5.68
(room temp)

 

[Bensiff]

pH is too high IMO, I'd be shooting for sub 5.4

 

[Morkin]

I agree. I just mashed in and hit at around 5.5 with extra lactic acid. Since it's a gose, I don't mind it being a little more sour.