Brewing the 3 crops creme ale I found here. I usually add my salts to my tap water and also use spring water. This is a light beer with a 90 min mash and boil and should finish crisp. The spring water has the following numbers as per label. Ca 63, Mg 18, Na 11, K 1, SO4 45, Cl 13, HCO3 180, NO3 0.4
I usually use spring water with small additions for mash and tap water with lactic acid for sparging for various beers and have been playing with the numbers for some time and know a program would help with this.
How does this spring water seem for this creme ale? Would you still add/subtract any additions? I can use all spring water for the mash as this grain bill is low and can use tap or spring for sparge water. Never used this spring water before so hence asking questions now.
Thanks
I usually use spring water with small additions for mash and tap water with lactic acid for sparging for various beers and have been playing with the numbers for some time and know a program would help with this.
How does this spring water seem for this creme ale? Would you still add/subtract any additions? I can use all spring water for the mash as this grain bill is low and can use tap or spring for sparge water. Never used this spring water before so hence asking questions now.
Thanks