I am getting ready to brew my first lager, a clone of Warsteiner. After researching their site, the only take away for me is that they talk about using naturally soft water. My water is quite hard and so I plan to use DI or RO, but I am struggling to figure out what a close water profile for this beer should be. I see that Warstein is relatively near Dortmund, but it seems (to me) that profile also has harder water. I am not sure I am looking at this correctly and am wondering if anyone can help with a reasonable target.
Thanks in advance!
Thanks in advance!