I'm going to brew a lager tomorrow and wondered if anyone would have any advice about the best water treatment approach.
My water profile is:
Total Alkalinity 135 mg/l CaCO3
Calcium 62.5
Magnesium unknown
Sodium 8.6
Carbonate 80.94
Sulphate 20.2
Chloride 20.5
I was thinking of just using CRS to bring the TA down to about 20 mg/l and then just putting a teaspoon of gypsum in the mash and another in the boil. Knowing that I can't get close to Pilsen water, is this the best approach, or is there anything else I should consider doing?
Water for Lager
-
adm
Re: Water for Lager
I forgot to say "Thanks Chris"!
In the end, I took the TA down to about 15mg/l with CRS and then bunged a teaspoon and a half of gypsum into the mash and the boil (bit more than a teaspoon as it was a 42L batch vs my usual 23L)
pH ended up smack on and it's fermenting away nicely now. The pre-fermentation wort tasted wonderful and I'm waiting for a post fermentation taste.....
In the end, I took the TA down to about 15mg/l with CRS and then bunged a teaspoon and a half of gypsum into the mash and the boil (bit more than a teaspoon as it was a 42L batch vs my usual 23L)
pH ended up smack on and it's fermenting away nicely now. The pre-fermentation wort tasted wonderful and I'm waiting for a post fermentation taste.....