Originally Posted by timtoos
What water profile would you be looking for to brew a pilsner lager?
Would you be aiming for the alkalinity of a pale ale (<20ppm) and make the calcium levels up to 100 ppm with 50/50 calcium chloride and gypsum?
Pilsner is a bit of a special case, if you have water with a high mineral content it would probably be worth using something like Tesco Ashbeck, or RO water if you can get it, with a little touch of calcium chloride, just to bring the calcium up to around 40-50 ppm.
You want a low mineral water profile for a pilsner with as little treatment as possible. Trying to lower the alkalinity with acids isn't ideal because it's such a clean style, and it can come across in the flavour.