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Old 13-01-2017, 07:49 PM   #51
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Hi SS,

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?

Cheers


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Old 13-01-2017, 08:40 PM   #52
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What impact on the ph will it have on adding lactic acid,or is it something that will rectify itself during the mash.Or is it added to the hlt
Lactic acid (and CRS) lower the mash ph by neutralizing alkalinity. It is added to the water before you heat it to strike/sparge temperature.

If you were to brew a pale ale without any treatment you'd probably have a mash ph around 5.9-6.0 whereas the desired ph is somewhere near 5.3.


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Old 13-01-2017, 09:01 PM   #53
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Hi SS,

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?

Cheers
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.
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Old 14-01-2017, 08:25 AM   #54
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Thanks SS.

Since my water is basically RO it should be ok. I have 15ppm for calcium and HCO3 is 6.6. pH is 5.2.

The water is from a spring and tested to make sure its safe and its fine. Although the pH is very low.

What additions would you recommend?
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Old 14-01-2017, 08:46 AM   #55
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Thanks SS.

Since my water is basically RO it should be ok. I have 15ppm for calcium and HCO3 is 6.6. pH is 5.2.

The water is from a spring and tested to make sure its safe and its fine. Although the pH is very low.

What additions would you recommend?
Tbh I'd probably go ahead and use that water as it is, maybe a very small amount of gypsum or calcium chloride but try to keep the calcium relatively low.
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Old 14-01-2017, 09:38 AM   #56
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I've read the OP about thirty times now and I think it just about sinking in! I added all the wizardry potions to my malt miller order and I shall suggest a trip to the garden centre later so I can nip into the gold fish shop.
Great post Steve, no doubt I shall be bugging you about my results soonish..
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Old 14-01-2017, 10:22 AM   #57
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I've read the OP about thirty times now and I think it just about sinking in! I added all the wizardry potions to my malt miller order and I shall suggest a trip to the garden centre later so I can nip into the gold fish shop.
Great post Steve, no doubt I shall be bugging you about my results soonish..
PLEASE NOTE GOLD FISH IN THE MASH DOES NOT LOWER THE MASH PH
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Old 15-01-2017, 07:55 PM   #58
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PLEASE NOTE GOLD FISH IN THE MASH DOES NOT LOWER THE MASH PH
No, but it does provide a lovely golden hue to your beer.
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Old Today, 09:40 PM   #59
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@strange-steve I've just done my water tests which was a job in its self for a D grader in science like me!
I have a alkalinity of 240 ppm and a wacking great 410 ppm of calcium.
I'm planning a Belgium strong ale(amber?) this week.
So would I be going in at CRS 1.1ml per litre. And my mega teeth building calcium nothing??
Thanks


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