Water for a Munich Helles

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Alastair70

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Winter‘s here and it’s time to get a lager on the go. Planning a Helles but struggling to get my head round water profiles. I’m going to brew John Palmers recipe from How to Brew.
He recommends
Mg 10, Ca 50-100, Cl 50-100 and SO4 0-50
I’m starting with
Mg 6, Ca 42, Cl 20 and SO4 54

First thought was to add 0.15g/L calcium chloride to bring the Ca and Cl up to the desired levels and CRS to drop alkalinity to 20ppm (it usually comes out between 70 and 90 when I assay it on brew days) and live with the lower Magnesium.

Other sources recommend a more balanced Cl to SO4 ratio, and actual Munich water is Cl 8mg/L and SO4 18mg/L apparently.

I’m looking for crisp malt flavours balanced with the hop notes (I’m using German tradition and Saaz) and a dry finish which would have led me to think a more balanced Cl:SO4 profile would be appropriate.

Has anyone any ideas on what would work best?
 

emerson909

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Your water looks pretty good for helles, I would just add acid to get to 5.3 pH, see what that batch tastes like and adjust from there
 

Alastair70

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Your water looks pretty good for helles, I would just add acid to get to 5.3 pH, see what that batch tastes like and adjust from there
Thanks for that. I’m just a bit worried about the bitterness level. I lean towards a Cl:SO4 on the right side of 1.5 for starters with fairly minimal additions only being required. And see how that turns out.
 
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