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]

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.

[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.