ESB Water Profile

[rodwha]

Does an ESB require a more soft water as most lighter beers do?

I have very hard water and use 2 gal of RO water to help soften it when I do my partial mashes for lighter beers, and I'm wondering if it's actually enough in a 6 gal batch. I'm considering using 3 gals instead.

 

[rodwha]

Reading about the water where Fuller's is made states how their water is hard as a rock! In fact my hard water is nowhere near as hard as theirs.

I'm guessing I shouldn't use any RO water then? I do like that it reduces the fluoride though.

I thought I had read that soft water was ideal for lighter beers, and harder water for darker beers?

 

[Strongarm]

Isnt ESB quite dark?

 

[Dads_Ale]

Fullers now use mains water rather than from their own well

 

[rodwha]

I wouldn't call ~12 SRMs (6-18 for style) very dark. And it is considered a pale ale. At best maybe an amber, but not dark I wouldn't think. To my thinking dark would start in the 20's with a brown ale.

 

[Strongarm]

True. Think I'm showing off my lager driving heritage.