Water for Munich Dunkel

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merfizle

Water for Munich Dunkel

Postby merfizle » Mon Nov 09, 2015 4:47 pm

I was planning on using my "Omaha, NE" water profile and make the additions necessary to get the pH, calcium, etc to the levels I wanted. But, brewing buddy asked if I wanted to use RO water for this one. So, should I keep doing what I've been doing or should I try RO water? If I go the RO route what additions should I look at making?

Prost,

Mark
Kit_B
Apprentice Brewer
Posts: 149
Joined: Tue Oct 13, 2015 8:40 pm

Re: Water for Munich Dunkel

Postby Kit_B » Tue Nov 10, 2015 5:14 am

Do you have a water report?
merfizle

Re: Water for Munich Dunkel

Postby merfizle » Tue Nov 10, 2015 8:00 am

I do for Omaha tap water but not for my buddies RO water. I'm inclined to keep using Omaha tap water since I know exactly what's in it and how to get a "Munich" profile. I just wasn't sure if there was a big reason for me to jump on using the RO water.
Kit_B
Apprentice Brewer
Posts: 149
Joined: Tue Oct 13, 2015 8:40 pm

Re: Water for Munich Dunkel

Postby Kit_B » Tue Nov 10, 2015 10:01 am

merfizle

Re: Water for Munich Dunkel

Postby merfizle » Tue Nov 10, 2015 10:04 am

Attached.
Attachments
Platte West Sept 2015.xls
(42 KiB) Downloaded 330 times
Kit_B
Apprentice Brewer
Posts: 149
Joined: Tue Oct 13, 2015 8:40 pm

Re: Water for Munich Dunkel

Postby Kit_B » Tue Nov 10, 2015 10:45 am

That's a lot of sodium & way over the top sulfate.
Also some high alkalinity & hardness that you won't be able to overcome, without serious acid additions.
I'd use RO, in conjunction with Martin Brungard's spreadsheet.
Bryan R
Braumeister
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Re: Water for Munich Dunkel

Postby Bryan R » Tue Nov 10, 2015 11:15 am

Its decently hard as well.

If you don't have access to brunwater, you can always follow the rule of:

Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.

Deviate from the baseline as follows:

For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3%

For beers that use roast malt (Stout, porter): Skip the sauermalz.

For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride

For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.

FYI you would probably be in this area:
For beers that use roast malt (Stout, porter): Skip the sauermalz.




-German Brewing Founder- :tu
merfizle

Re: Water for Munich Dunkel

Postby merfizle » Tue Nov 10, 2015 11:43 am

Thanks guys. Omaha water is ok for darker beers but light beers are tough. For those I've been using soft water. I used to use Brun'water but have been using the tool from brewersfriend lately. Supposedly, it's more accurate.

Mark
merfizle

Re: Water for Munich Dunkel

Postby merfizle » Tue Nov 10, 2015 12:44 pm

Here's the Brun Water spreadsheet I did for the dunkel using 100% RO water. I believe I will need to add pickling lime, chalk or baking soda to get bicarbonates higher?

Mark
Attachments
Copy of Brun Water v1_13us.xls
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Bryan R
Braumeister
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Re: Water for Munich Dunkel

Postby Bryan R » Tue Nov 10, 2015 1:01 pm

I am not able to actually open in on this device, but off the top, you don't want any bicarb in this beer.




-German Brewing Founder- :tu

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