Water for a Belgian

[Matt12398]

I'm brewing a Belgian at the weekend and I'm wondering what I should be doing with my water. Do I just aim for something like the Antwerp profile or something else? I know that these profiles are readily available but the breweries in these regions don't necessarily use the local water without any treatment themselves.

Any feedback is more than welcome.

[TC2642]

From the Belgian how to brew book that I have, the author says that very water is ideal. Not having it direct to hand I can't give you the full reasoning behind this but I have treated my water accordingly and made very good Belgian type beers from it.

[Belter]

Very water!

[TC2642]

Very water!

Sorry, meant to say soft to very soft water.

[Belter]

Very water!

Sorry, meant to say soft to very soft water.

[mabrungard]

Here is a bit of information on an Antwerp profile. If you are intending to brew a paler beer, this might be applicable. The main thing to note is that the sodium, sulfate, and chloride are all at quite moderate concentrations. You can alter the calcium and bicarbonate levels as needed to produce an acceptable mash pH. The profile below is taken from Bru'n Water. There are many other Belgian profiles in that program, so if you have an idea where the beer you are intending to mimic, is from, you might apply any of those profiles instead.


Ca Mg Na SO4 Cl HCO3
Antwerpen/Anvers (boiled) 39 7 16 48 30 80

[Matt12398]

Thanks Martin. I should have said the Belgian style to be more specific. It's a very pale beer. Sounds like the Antwerp profile might be ok.