Water

[hulkavitch]

Brewing my first AG batch next week and I am trying to tie up the final detail.

I am going to do a Cream ale. I typically use water from the dispenser at the grocery store (RO, triple filter). From what I understand RO takes out greater than 90% of bicarb, sodium, calcium, mag, chloride ect.

My question is for a cream ale what water profile should I shoot for? What should I add to my water to achieve it?

Thanks

 

[BigEd]

Add Calcium Chloride to get your Ca+ ppm up to 50-75 and brew away.

 

[hulkavitch]

Is calcium the only thing that matters?

 

[Brew-boy]

Chapter 15 How to brew

 

[BigEd]

Is calcium the only thing that matters?

There is a wealth of brewing water information here at the HBT Brew Science section in the form of sticky posts and regular threads. Do yourself (and your beer) a favor and take advantage of it. Brew-boy's suggestion of Palmer's "How to Brew" is an excellent one.

Short answer: Calcium Chloride is all you need in this situation IMO.