Pils water profile.

[Beerbuddha]

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.

[Beerbuddha]

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

[Beerbuddha]

https://www.youtube.com/watch?v=WMTA_VmqhbQ

With the brunwater spread sheet + this step by step guide its sorted for other beer types.

[Will_D]

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.

[Beerbuddha]

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.