It is not often that I come across actual brewing water analysis data in the literature but the Markus Hermann's dissertation gave an insight into the water that is used for brewing studies at the Weihenstephan brewing school in Freising, Germany. I use this water with a 97% Pilsner malt and 3% acidulated malt (Sauermalz) grist and get a mash pH of about 5.3-5.4. I don't know if they are adding additional minerals when they brew their lighter beers with that water but it is very likely that they don't. Paulaner, for example, uses a deep well from which they get very soft (~ 2 dH / 30 ppm CaCO3 Hardness) brewing water. I have used this for one batch and despite the low calcium level did not have problems with the getting the beer to clear. This is a very soft water option for a Munich Helles or a Pilsner.
0 Comments
Leave a Reply. |