I just got Brunwater calculator it's gonna take a while to figure it out.
What additions have people used to get RO water right for pils recipe ? 50ltrs water.
I asked for outside help via main man behind bru'n water
Bru'n Water..... For a typical continental pils such as Weyermann at a rate of about 3 L/kg, you would only need about 0.2 ml/L of 88% lactic acid and about 0.08 mg/L of calcium chloride to produce a water adequate for producing a nice pilsner beer. The mash pH target should be around 5.3 to produce a nice crisp beer
https://www.youtube.com/watch?v=WMTA_VmqhbQ
With the brunwater spread sheet + this step by step guide its sorted for other beer types.
Looks a great tool.
Did you know Martin Brungard is a member of the NHC.
He was very interested in the Dublin/Liffey/Guiness water story for his research.
Now to download the tool and start reading!
To date I haven't really bothered with water profiles. Any one starting or just wanting to improve their brews should concentrate on some of the easier stuff:
Hygiene must be the #1 definite priority
Time and Temperature control of all the stages: Mash, Boil, Fermentation and Storage
Also: Quality of ingredients.
& Recipe recording.
When you can brew good beers consistently then by all means start playing with the water profiles.
Exactly what I said in previous post , well the but about ticking all the other boxes.
I didn't know he was involved lucky I asked about posting his reply so.