Which profile should I use.....

[storytyme]

Hello everyone. I am going to brew a Kolsch with RO water. 95% Pilsner malt and 5% Vienna. I have researched and researched water profiles and have finally come up with two options. Please let me know what you would go with.

OPTION 1:
Calcium 51
Magnesium 5
Sodium 8
Sulfate 51
Chloride 72

OPTION 2:
Calcium 50
Magnesium 5
Sodium 8
Sulfate 36
Chloride 80

Thoughts? Is there a 3rd option that is better? Thanks in advance.

 

[sixhotdogneck]

You'll most likely not notice a difference between the two.

 

[cloudybrewer]

You can't even pretend to tell the difference between the two. As to whether or not they are good for a kolsch, someone else will have to say.

 

[Silver_Is_Money]

Drop the magnesium and the sulfate if you prefer a bit more malty (less dry) Kolsch. The "Water Primer" would suggest that all you really need to add to your RO water is sufficient CaCl2 to hit ~50 ppm Ca++.

 

[mabrungard]

As mentioned, it would be unlikely that anyone could differentiate the effect of either of those waters in the beer. They are functionally the same. Don't worry about the effect of either the sulfate or magnesium as both are reasonably low. However, having that minor sulfate level is welcome in a kolsch in order to help dry the beer's finish. The lack of sulfate does not make beer maltier, it just lingers longer on your palate. The bittering level, yeast, and attenuation largely determine how malty a beer is.

 

[storytyme]

Thank you everyone. Much appreciated.

 

[ajdelange]

Drop the magnesium and the sulfate if you prefer a bit more malty (less dry) Kolsch. The "Water Primer" would suggest that all you really need to add to your RO water is sufficient CaCl2 to hit ~50 ppm Ca++.

The accompanying chloride is equally important. Always made good Kölsch for me.