Water for Munich Dunkel

[merfizle]

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]

Do you have a water report?

[merfizle]

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]

[merfizle]

Attached.

[Kit_B]

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]

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.

[merfizle]

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]

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

[Bryan R]

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