Water profile help for first pilsner

[stadtbrau]

I have just recently started messing with my Ph and salt additions and think that now is a great time to try my first pilsner.

Here is my water profile.
Ca 36.7
Mg 4.3
Na 30.2
Cl 21.5
SO4 49.5
HCO3 95

This water has served me well for a long time, It is well suited for the types of beer I generally brew... IPA's, Pale ales, porters, and dunkelweis, Brown ales.... you get the idea.

Question.... Is this water suited to any pilsners? I think it too alkaline for bohemian, czech style pils but what about german pils? I mean my water is softer and less alkaline than the profile for munich that promash gives me.

Question 2... About munich water... Is their water more suited for dunkel, Marzen styles of beer? Do their breweries use different water when brewing pils?

Question 3... I can come up with multiple ways to get my PH down correctly...Use my water and sauermalz, Dilute my water and use sauermalz, dilute my water and use CaCl to bring up Ca and use some sauermalz, or just use my water with some CaCl and some Sauermalz.... I just want to do this the ideal way so as to not waste 6 weeks of my time. Not sure what the best procedure would be to get me the best example of whatever pilsner I decide to take a shot at.

Thanks in advance... I hope everyone got threw that.... I know it was long winded.

 

[SpanishCastleAle]

Read the water primer sticky in the Science forum. You can also use TH's spreadsheet to help predict your mash pH. It might not predict perfectly but it will generally get in the ballpark.

If it were me I'd probably cut the water with distilled/RO either 2:1 or 3:1 RO:tap, add a tsp of CaCl per 5 gal, and use sauermalz (probably in the 2% range but try the spreadsheet, it has a block for sauermalz (in ounces, very important lol)).

 

[stadtbrau]

I have read the primer on brewing water, Ive read Fix's book on brewing science. I also use the brewing water spreadsheets... My questions are more about specific types of pilsner and the water in munich and what sort of pilsner everyone thinks that I could possibly pull off with my water or some sort of dilution of my water....

 

[SpanishCastleAle]

I have read the primer on brewing water, Ive read Fix's book on brewing science. I also use the brewing water spreadsheets... My questions are more about specific types of pilsner and the water in munich and what sort of pilsner everyone thinks that I could possibly pull off with my water or some sort of dilution of my water....

The primer covers 'Munich water' and why brewers should be careful using published water profiles. It also says that in order to get proper mash pH for a light colored beer, you'll need acid of some sort so you won't get there just using your water, diluted or not.

AJ has mentioned in other threads that for most light Euro lagers typically soft water is called for, Dortmunder is one exception. He has also said that he feels sulphate and noble hops are not a good mix so I'd stay away from Gypsum.

 

[stadtbrau]

I understand that Im going to need some acid... What Im really curious about is if I can still brew a great german pils with this water (and acid) or if I need to dilute it a bunch with distilled. My sulfate is at 49.5 which is right at the bottom end of Palmers range for desired level so hopefully it will be low enough that it wont be a bad mix with noble hops... Ive never seen that by the way, good to know. Also its not terribly hard water... to hard for czech pils, but I understand that... the question has to do with german pils, munich helles or something like that.

 

[SpanishCastleAle]

IIRC AJ still recommends soft waters for German Pils/Helles (he mentions Helles specifically in the primer). If you don't dilute you'll just have to use more acid but it's doable.

I'm always a bit cautious with sauermalz because I don't want any sour notes so I try to stay below 2.5% which means I dilute a lot. For these pale euro lagers I use 100% RO (maybe 1 gal spring water), CaCl, and ~2.5% sauermalz.

You didn't mention how you're measuring pH but in any case it may take a few of these brews to really dial it in. I always have lactic acid on-hand for quick adjustments after dough-in if required. I have chalk too but I never need it.

 

[stadtbrau]

Im using a PH meter... I also have lactic acid on hand... Ill probably cut the water in half with RO and then add back some CaCL and use acid. I want to cut the water in order to get the bicarbonate down below 50, then bring back the Ca. Not sure how much Ca to bring back... Palmer recommends 50ppm as the bottom of the desired range... I guess Ill just have to brew it and see what happens...