Soft Water

Brewing water, and water profiles

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Techbrau
German Brewing
Posts: 409
Joined: Thu Oct 15, 2015 1:45 pm

Re: Soft Water

Postby Techbrau » Wed May 18, 2016 7:22 am

Ideally sauergut, but technical lactic acid if you don't have sauergut.

Lately I have been running my no-sparge mash at 5.35-5.4 (adjusted with acidulated malt), which falls naturally to below 5.2 by the end of the boil with no acid additions in the boil.
If you always do what you've always done, then you'll always get what you've always gotten.
Bryan R
Braumeister
Posts: 882
Joined: Tue Oct 13, 2015 9:27 pm

Re: Soft Water

Postby Bryan R » Wed May 18, 2016 7:43 am

I am in the same boat, I target 5.4, and no acidification is needed.
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Ancient Abbey
German Brewing
Posts: 1191
Joined: Tue Dec 22, 2015 8:23 pm

Re: Soft Water

Postby Ancient Abbey » Wed May 18, 2016 9:25 am

If you aren't measuring the pH, then you are just wandering in the dark. Despite the "annual average" alkalinity in my water report, I found the amount of sauermalt needed varied seasonally, as well as with the base malt and grist. Check the malt analysis sheet for the congress mash pH; base malts vary quite a bit.

Either the Milwaukee or Extech meter will serve you fine without much fuss and maintenance. At minimum, but the full version of Bru'n Water and start with RO. It'll get you close.
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