water profile for a munich helles help!

[aussie brewer]

HI, im planning on brewing an augustiner lager bier from this site and not sure on the water profile? i was looking at the bru n water munich profile and not sure how to add so much calcium without all the bicarbonate? im thinking of adding acid malt to get a ph around 5.3? does that sound ok? Cheers

 

[Lefou]

Use soft water with a low hardness and alkalinity level to brew with, light malty or balanced profile with equal levels of sulfate and chloride should work well if you like a bit more dryness or hop level.
Calcium chloride or calcium sulfate will do.

 

[aussie brewer]

Use soft water with a low hardness and alkalinity level to brew with, light malty or balanced profile with equal levels of sulfate and chloride should work well if you like a bit more dryness or hop level.
Calcium chloride or calcium sulfate will do.[/QUO

ok thanks! i was a bit worried about using a really soft water profile as the calcium is also really low with a low alkalinity water

 

[aussie brewer]

does anyone know what pH i should aim for for this beer?

 

[TheMadKing]

For the finished beer? I'd aim for about 4.4-4.6

You want it crisp but not tart

 

[aussie brewer]

For the finished beer? I'd aim for about 4.4-4.6

You want it crisp but not tart

sorry i meant the mash pH

 

[TheMadKing]

sorry i meant the mash pH

Oh I would aim for the lower end of the range, 5.2

That's measured at room temperature and at approximately 15 mins into the mash

 

[mabrungard]

The boiled Munich profile is my go-to for all malty lagers. Ignore the bicarbonate content as a target and acidify to around 5.3 to 5.4. Using the unique Bru’n Water feature of adding all the batch’s minerals to only the mash, helps boost calcium to a temporary higher level. It works very well.

 

[Lefou]

If using acidulated barley malt for mash pH adjustments, use about 3-4% by weight when using soft water.
I've made some mistakes in the past doing lager brews - like adding a few drops of 88% lactic acid along with my acidulated malt addition. Needless to say the acid skewed the mash pH badly in soft water and my wort ended up acidic even before the boil.
I don't use a pH meter so this attention oversight was a hard lesson to learn.

 

[aussie brewer]

Thanks everyone for the awesome advice!