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Beersmith 3 acid additions4/15/2024 If you don't have that salt just leave it out. Since it works well for dark beers, I would assume that a Munich brewer, who doesn't have his own water supply, would be using it without any treatment to brew these beers. While this is mimics the city water of Munich I don't know how many breweries actually brew with this water. I use this water for dark Bavarian beers like Bock and Doppelbock. In English, there are much more bicarbonate ions in this water than chloride or sulfate. This water capures the essence of the Munich water: high temporary hardness and low permanent harness. I was able to come close but could have come closer with the use of Magnesium carbonate. ![]() To create this water I went to the web page of the water department of the city of Munich and read the current water report. There is a undissolved and dissolved chalk option. ![]() This is the water I tend to used for dark German beers, in paticular for my Schwarzbier. This water, Pilsner malt and 2% acid malt in the grist should yield a mash pH round 5.4. It has no alkalinity and a calcium level of ~60 ppm. This water I have used for German Pilsner and American Pilsner with success.
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