Andromedus
Member
Hello! I'm brewing my first all grain batch this Sunday, really hoping for some advice on my water profile. My source water is:
Ca: 13
Mg: 7
SO4: 27
Na: 0
Cl: 21
HCO3: 25
I've read everything I can find on a preferred profile for a Germen Hefe (think Franziskaner, or even Live Oak Hefe in Austin) and I'm hitting a lot of conflicting info. After combining everything I've read, I've come up with my guess at an ideal profile:
Ca: 70
Mg: 18
SO4: 27 (or as low as possible??)
Na: 0 (since sulfate is above 0)
Cl: 21 (really in the dark on this one, any thoughts?)
HCO3: 120
I'm brewing with the all grain kit here: http://www.austinhomebrew.com/product_info.php?products_id=10433
5 lb White Wheat Grain, 4 lb 12 Oz German Pilsner Malt, 8 Oz Cara Pils Malt, 1 oz US Tettnang Hops (2/3 bittering at 60 mins left, 1/3 flavor at 15 mins left)
I'll be brewing two identical 5 gallon batches, one with WLP300 the other with 3068 (that's the only difference the batches will have).
I'm looking for any specific advice on the target water profile, based on experience with successfeul hefe brews if able. I will figure out the necessary additives/dilutions to reach whatever the ideal chemistry is. Minimal guessing/conjecture please since it conficts so darn much.
Ca: 13
Mg: 7
SO4: 27
Na: 0
Cl: 21
HCO3: 25
I've read everything I can find on a preferred profile for a Germen Hefe (think Franziskaner, or even Live Oak Hefe in Austin) and I'm hitting a lot of conflicting info. After combining everything I've read, I've come up with my guess at an ideal profile:
Ca: 70
Mg: 18
SO4: 27 (or as low as possible??)
Na: 0 (since sulfate is above 0)
Cl: 21 (really in the dark on this one, any thoughts?)
HCO3: 120
I'm brewing with the all grain kit here: http://www.austinhomebrew.com/product_info.php?products_id=10433
5 lb White Wheat Grain, 4 lb 12 Oz German Pilsner Malt, 8 Oz Cara Pils Malt, 1 oz US Tettnang Hops (2/3 bittering at 60 mins left, 1/3 flavor at 15 mins left)
I'll be brewing two identical 5 gallon batches, one with WLP300 the other with 3068 (that's the only difference the batches will have).
I'm looking for any specific advice on the target water profile, based on experience with successfeul hefe brews if able. I will figure out the necessary additives/dilutions to reach whatever the ideal chemistry is. Minimal guessing/conjecture please since it conficts so darn much.