I’m brewing with bottled water because city water is terrible. My water is hard, and I just cut it by 75% with Distilled water. Brewing a Hefe tomorrow and trying to figure out what water profile to use. I’m getting some drastically different results between Bru’n Water and Beersmith 3 for Mash pH. He was the primary author of that book's chapters on water treatment and wastewater treatment. Be sure to include your name when making a donation since the customized version will include it. Check it out HERE. View attachment recipes.txt Bru'n Water has finally moved to a nicer place. Bru’n Water and Bru’n Solutions are led by Martin Brungard, P.E., D.WRE. This is the water I tend to used for dark German beers, in paticular for my Schwarzbier. Yeah let me know what it's like. Mash pH plays an important part in the fermentability and character of the brewer's wort and the taste and perceptions of the finished beer. Isolate to be plated and banked. The idea is to get the input water for the batch to match the same conditions as the target profile (eg, as if you were using water from the river Trent). I'm interested to see what you get. This is my first attempt at a Hefe. Boiled 15 minutes and at ~65F ambient. There is a undissolved and dissolved chalk option. Some of the histrorical profiles shown here also show “decarbonates” versions with represents the water profile after alkalinity reduction through either boiling or slaked lime. Today the breweries all play with their water profiles before brewing. Balanced Profile. Do you have a target profile for the Oktoberfest? Is this something easy that I’m missing? The water of Munich 500 years ago might have had an influence on the type of beers they brewed, but their beers have changed over the centuries. What I'm bummed about is the fact that the beer had very very little clove/banana flavor. In that spreadsheet you may also enter a starting water profile if that is known. I have about 230ppm bicarbonates. Your Hefe sounds very traditional and very good. Below is the profile I used and the additions I used to get there. The Supporter’s version of Bru’n Water provides you with many more useful features for managing and adjusting your brewing water. There are plenty of brewing water programs that calculate what quantity of brewing minerals to add to produce a desired ion concentration in water, but few tell you: Is it the right thing to do? Then I got frustrated and designed my own water. It also tells the brewer what the effect of those adjustments will be. Although Bru'n Water is freeware, to assist the team in continuing the improvement of this program and to indicate your approval and support, donations through PayPal or Google Pay are welcome. Great pale, lightly cloudy color. Mash Water (4.29gallon) 0.5g CaSO4(gypsum), 0.2g NaCl, 0.4g MgSO4, 1.0g CaCl, 0.3g CaCO3(Chalk) Sparge Water (4.14gallon) Same as above Yeast Starter: 1100ml created with 110g DME and 2 drops Fermcap. Hit the minimums on Ca and Mg and keep the Cl:SO4 low and equal. Next year, my goal is to better match water profiles. I think the hefe I was trying to reproduce might be different than the BJCP style recommendations. I would imagine your fermentation temp was right around 71. I was going to emulate Munich's profile but looking at the residual alkalinity Palmer's method calculates that I would need a much darker beer to handle it. Note: I'm terrible at evaluating samples. A customized file will be emailed to you in a few days. Bru'n Water gives a brewer the ability to assess what minerals, acid, or dilution should be incorporated into their brewing water. In addition, the library of brewing articles are now available on the new site. I'm still a water building noob. At the very least the water was probably boiled before use which will change the chemistry significantly. I brewed a Hefe on friday too. I just brewed a Hefe with no water adjustments. I'm thinking I should have had the fermentation at 68 but 62 was recommended to me by almost everyone. Here is the water profile I have drummed up: Calcium Magnesium Sodium Sulfate Chloride 73.8 5.2 10.6 51.1 59.0 So for the 15 gallons of RO water I will have that is: 3 G Gypsum 3 g Epsom Salt.4g Canning Salt 6g Calcium Chloride 4.5 Chalk CaCO 6.8ML of Lactic Acid to bring PH to 5.2 (added to 15 gallons of water) Bru'n Water is also unique in its ability to assess what effect the Brewer's actual mash grist will have on the mash pH. I just take my tap water and add 1/2 campden tablet and tablespoon of 5.2 ph stabilizer to the mash. This water profile has been reconstructed from analysis data given in an 1953 article about residual alkalinty by Kolbach. The aroma is a little muted right now but those banana and clove characteristics were shining through. Martin has over 35 years experience as a professional engineer with specialization in water and wastewater services to both industries and municipalities. Step by Step Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight). It had a very thin mouthfeel and an acidic green taste to it (only 5 days in fermentor). JavaScript is disabled. Find and enter your source water's mineral levels on line 4, tune target levels as desired (line 5). All water recipes include a copy of my water calculation spreadsheet which can be used to make such adjustments. I use Brewater and it seemed to fit the SRM, RA and C/L ratio that I needed. Add brewing salts as needed so the difference on line 8 reports all green values (within 20ppm). So what water is typically used in brewing a hefeweizen? Bru’n water is showing 4ml. Download Bru'n Water Now The Frequently Asked Questions (FAQ) page will help you out if you have difficulty getting Bru’n Water going. If you happen to know, what was your ambient air temp and your fermentation temp? Bru’n Water and Bru’n Solutions are led by Martin Brungard, P.E., D.WRE. He holds Bachelors and Masters degrees in Civil Engineering and a Masters degree in Environmental Engineering with specialization in water resources. Have not bottled yet. Bru'n Water gives a brewer the ability to assess what minerals, acid, or dilution should be incorporated into their brewing water. Water Profile: Using DI water as the base. Probably should start recording those temps in the future. I am concerned that there is not enough Ca and Mg for the yeast. 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