bessieflames
Well-Known Member
So I am just now learning a little bit about water profiles and water treatment and I have a question about Calcium in a Czech Pilsner. I live in Portland which has extremely soft water. It is basically the same profile as the water in Pilzen. I have been reading that Calcium is necessary for everything from protein coagulation to yeast health, and I am wondering if I need to add calcium chloride. I am going to adjust the mash pH with lactic acid, so I don't need the calcium chloride for pH adjustment. Ray Daniels says to use soft water and acids to adjust the pH. How important is the Calcium considering the fact that I would be adding Chloride in the process? I have read also that calcium is more important with today's malts than it was back when they first started brewing pilsners in Bohemia. I was thinking about adding just a little bit of calcium chloride and epsom salts to give a little bit of Calcium without giving too much Chloride or sulfate and having the sulfate ratio at 2.63 which favors maltiness. I am doing a double infusion mash. Opinions?
Portland Water:
Ca 1.8
Mg 0.7
Na 3.6
Cl 2.4
SO4 0.0
CaCO3 12
Adjusted Water (with MgSO4 and CaCl2)
Ca 23
Mg 4
Na 4
Cl 41
SO4 15
CaCO3 12
Portland Water:
Ca 1.8
Mg 0.7
Na 3.6
Cl 2.4
SO4 0.0
CaCO3 12
Adjusted Water (with MgSO4 and CaCl2)
Ca 23
Mg 4
Na 4
Cl 41
SO4 15
CaCO3 12