Water Profile for Hefeweizen

[jabraben]

I've seen Martin Brungard's recommendation of the Munich (boiled) water profile in his spreadsheet and aim to follow it but I'm wondering about the sulfate and chloride numbers in my tap water.
Munich (boiled)
Calcium: 12
Sodium: 14
Magnesium: 16
Chloride: 8
Sulfate: 18

Municipal water
Calcium: 16
Sodium: 16
Magnesium: 18
Chloride:13
Sulfate: 39


The only thing in my water that differs much is the sulfate and I'm wondering if I should increase the chloride so the balance between the two is not 3:1, a balance typically recommended for hoppy beers. Should I adjust that ratio for this beer to a more balanced ratio (1:1) or chloride leaning ratio (1:2) or is the level of both currently so low that the effect of their ratio not really very operative?

 

[dmtaylor]

It matters not. Your water is virtually identical. There is no one on this planet who can discern a taste difference between 18 ppm sulfate vs. 39 ppm sulfate. You're in the weeds. If your water had 390 ppm sulfate, then there would be a slight effect. But still there are many who wouldn't taste a difference.

 

[jabraben]

Thanks! I thought I might be in the weeds. Much appreciated.

 

[mabrungard]

You have very nice water for brewing. Is that NYC water?

As mentioned, don't worry about 10 or 20 ppm difference for almost any ionic content. You wouldn't taste the difference.