The decarbonated "boiled" Munich water profile presented in Bru'n Water does work very well for any beer style from Southern Bavaria. As mentioned, do ignore the bicarb content and don't treat it as a target. The water needs whatever bicarb is necessary to produce a room-temp mash pH of 5.4. I would boost the Ca and Cl to the 20 and 30 ppm levels, respectively.
Ca:12
Mg:17
Na: 4
SO4: 18
Cl: 8
HCO3: 100Statistics: Posted by mabrungard — Sat Apr 30, 2016 2:59 pm
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