31 replies to this topic

[SchwanzBrewer]

OK, I have that. They it read before it sounded like Martin and Brunwater were from different people. My mistake.

[Big Nake]

But wouldn't that be good? A site that showed different water profiles for different styles or maybe just a range for each ion to at least get you in the ballpark. I know a few people here said that it's not really handy because of different tastebuds, etc. and I get that part. But some people have great brewing water to being with and have things a little easier while others have terrible water, moderately good water or water that is so bad that they start from scratch on every batch. In those cases, I would love to see a "water chart" by style. Malty Oktoberfest? Do this. Hoppy IIPA, do that. Pilsner? Start with this and adjust from there or whatever. I have no trouble using my tap water or diluting but I wish I had a better handle on specific water profiles by style.

[denny]

I guess I don't see why that's so different than what Brunwater does. Sure, it doesn't say "Ofest" but don't we all know that Ofest is a malty amber style? Am I just being dense here?

[Steve Urquell]

Ken, when I'm making a recipe, I figure my water mods when I'm making it. I don't have a set amount of this or that ion which I reference. I just look at the ions as another ingredient and try to match them to the malt and hop profile in the recipe. I keep record of how much of each ion I added when I save the recipe but don't have or use a profile log of how much of each I will add to a certain style. Sometimes I reference my old recipes to see what I did last time and if I liked the results I'll try to get close to that again.If I get stumped, I'll open Bru'n water and look at some of his profiles to guide me. Otherwise it's a matter of keeping mash pH where I want it, Ca above 50ppm, and not adding too much of any salt at all.

[denny]

Ken, when I'm making a recipe, I figure my water mods when I'm making it. I don't have a set amount of this or that ion which I reference. I just look at the ions as another ingredient and try to match them to the malt and hop profile in the recipe. I keep record of how much of each ion I added when I save the recipe but don't have or use a profile log of how much of each I will add to a certain style. Sometimes I reference my old recipes to see what I did last time and if I liked the results I'll try to get close to that again.If I get stumped, I'll open Bru'n water and look at some of his profiles to guide me. Otherwise it's a matter of keeping mash pH where I want it, Ca above 50ppm, and not adding too much of any salt at all.

[djinkc]

Uhm, shouldn't this be about Maifests, it's September.

[Big Nake]

Uhm, shouldn't this be about Maifests, it's September.

Festbiers are a year-round style in my brewery!

I guess I don't see why that's so different than what Brunwater does. Sure, it doesn't say "Ofest" but don't we all know that Ofest is a malty amber style? Am I just being dense here?

It will have to be good enough. Martin's profiles don't cover absolutely everything or all beer styles so he created the generic profiles which do help, I agree. But there are things that confuse me like the difference between the "yellow" profiles and then American Lager which is clearly a yellow style but his water profile for that one is very different than the yellow malty, balanced or bitter. Denny, so you agree with his "Amber Malty" profile for a Festbier? I still have 838 up & running and will try one more batch with that profile & compare. Cheers Beerheads.

[denny]

Ken, I haven't specifically looked at that profile with Ofest in mind, but if I was gonna brew one that's where I'd start. Martin's advice has always been spot on for me, so based on how much better my beer is after using his sheet I'd put my trust in it.

[Genesee Ted]

Where has everyone’s experience taken them over the last six years since this thread? Amber malty is a good target?

[HVB]

Where has everyone’s experience taken them over the last six years since this thread? Amber malty is a good target?

I went back and looked up the last one I did and I used Jever Boiled as the base.  Came out to the following:

 

pH - 5.38

 

Ca - 54

SO4 78

Cl 38

 

Just looking at Amber Malty, I can see that working out very well also.

[Genesee Ted]

Amber Full is what I’m looking at, seems pretty close to yours

[Big Nake]

I'm not targeting any specific BNW profile but I just went back and looked at a Festbier I made last year with Omega Bayern that came out really stellar.  I added .4g of CaSO4 and 2.6g of CaCl and the numbers were CA 60, MG 12, NA 13, CL 60, SO4 37.  So my CL and SO4 were sort of opposite of Drez' numbers.  I have more SO4 in my source water than I have chloride so I add mroe chloride but I still want there to be SOME amount of crispness from SO4.