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Water for a Blonde


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#1 drez77

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Posted 02 November 2018 - 11:46 AM

I am going to be testing some new things this weekend and want to do a simple batch so, I am planning a blonde with Pils and Carahell hopped with Hallertau Blanc.  If I do not do anything to my water BnW predicts a pH of 5.42 and I will have the following composition.

 

Ca-26ppm

SO4 - 12 ppm

Cl-38 ppm

 

I think it should be fine but anyone think it will be too soft?

 

 

 


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#2 ER Pemberton

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Posted 02 November 2018 - 11:50 AM

Do you plan to add anything to raise the calcium?  A blonde is a really wide-open category and I have made it "soft" by having far more chloride than sulfate but I have also upped the sulfate so that the water resembles a more "pale ale" recipe.  You have three times more chloride than sulfate so it will be soft, for sure but I think it will be good.  How hoppy will it be?



#3 drez77

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Posted 02 November 2018 - 12:05 PM

Do you plan to add anything to raise the calcium?  A blonde is a really wide-open category and I have made it "soft" by having far more chloride than sulfate but I have also upped the sulfate so that the water resembles a more "pale ale" recipe.  You have three times more chloride than sulfate so it will be soft, for sure but I think it will be good.  How hoppy will it be?

Good question on the Ca, I was not going to.  It will be 20 IBU.

 

A gram of both gypsum and CaCl will get me to 

 

Ca-42 ppm

SO4 -30 ppm

Cl-53 ppm


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#4 ER Pemberton

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Posted 02 November 2018 - 12:19 PM

Good question on the Ca, I was not going to.  It will be 20 IBU.

 

A gram of both gypsum and CaCl will get me to 

 

Ca-42 ppm

SO4 -30 ppm

Cl-53 ppm

I like that better.  The calcium is higher and the cl:so4 ratio is tighter.  Also, I suppose the yeast could play a part too... lower attenuation might like more sulfate, higher attenuation might prefer more chloride.  Lower attenuation, low IBUs and "more chloride" is all pointing towards malty, soft, smooth, etc.  



#5 drez77

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Posted 02 November 2018 - 12:34 PM

yeast will be 1450 most likely. I will just go with the second option.


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#6 neddles

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Posted 02 November 2018 - 01:09 PM

Agree on second option. That will be a nice beer.
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#7 ER Pemberton

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Posted 02 November 2018 - 01:13 PM

Drez, if you get a chance, post the beer in the recipe section.  I'm always looking for a good blonde recipe.  I think I have one lined up with 2112 coming up... 



#8 pkrone

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Posted 02 November 2018 - 04:39 PM

Uh.  My blonde prefers red wine over water.    Are we talking about the same thing?   :D


Edited by pkrone, 02 November 2018 - 04:39 PM.

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#9 neddles

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Posted 02 November 2018 - 06:36 PM

Uh.  My blonde prefers red wine over water.    Are we talking about the same thing?   :D

 

Schwing!


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#10 ER Pemberton

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Posted 03 November 2018 - 07:03 AM

Uh.  My blonde prefers red wine over water.    Are we talking about the same thing?   :D

OMG, Pete is turning the beer forum into the public house!  :lol:



#11 Genesee Ted

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Posted 06 November 2018 - 02:29 PM

Water profile affects attenuation? Were my eyes glazed over during that part of the Water book?

#12 ER Pemberton

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Posted 06 November 2018 - 02:36 PM

Water profile affects attenuation? Were my eyes glazed over during that part of the Water book?

I'm not sure what you're referring to but I mentioned attenuation and here's what I meant: If you had higher chloride than sulfate and then used a lower-attenuating yeast, you could end up with a very malty beer since chloride accentuates maltiness. Same would be true for a higher attenuating yeast with a ton of sulfate in it... it might be too sharp and dry. I mentioned that I once made a malty beer where the grain bill had some crystal in it, my water profile favored chloride, I only hopped the beer at the start of the boil and then I used a lower-attenuating English ale yeast and the beer was terribly unbalanced... too malty.

#13 Genesee Ted

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Posted 06 November 2018 - 02:51 PM

That makes more sense


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