Water for Munich Dunkel
Moderator: Brandon
Water for Munich Dunkel
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
Prost,
Mark
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Re: Water for Munich Dunkel
Do you have a water report?
Re: Water for Munich Dunkel
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.
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Re: Water for Munich Dunkel
merfizle wrote: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.
Might you be able to post the report, so we could make an educated decision?
Anything we would say without that information would just be a wild guess.
I know my Maple Grove, MN water is not even in the ballpark of being used for a Munich profile.
So, I use RO.
But, I know nothing about Omaha.
Re: Water for Munich Dunkel
Attached.
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- Platte West Sept 2015.xls
- (42 KiB) Downloaded 63 times
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- Apprentice Brewer
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Re: Water for Munich Dunkel
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.
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.
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- Braumeister
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Re: Water for Munich Dunkel
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.
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.
Re: Water for Munich Dunkel
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
Mark
Re: Water for Munich Dunkel
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
Mark
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- Copy of Brun Water v1_13us.xls
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- Braumeister
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Re: Water for Munich Dunkel
I am not able to actually open in on this device, but off the top, you don't want any bicarb in this beer.
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