archthered
Well-Known Member
- Joined
- Aug 7, 2013
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I want to make my first Czech Pilsner using a 2 step decoction, no acid rest, protein rest and two sacc. Anyway my water sucks, I routinely use distilled water (yes I know I need to get an RO system) in some percentage, often close to 100%. I had planned on using straight distilled but I didn't order any saurmalt so my ph is going to be high. There is no LHBS for 60 miles and I really don't want to have to order 1lb and pay for shipping on it since shipping will be more than the malt... and I don't really want to wait to brew. I plan on adding phosphoric acid to drop the ph.
My biggest question is will adding phosphoric acid negatively impact my pilsner? I've never added it to mash water but I know it is often used, to the point that Bru'n water includes it in their software. I am just unsure about adding it to a pilsner since it is so light and water chemistry so important for the style.
Secondly I was considering adding a touch of my local crappy water to the mash, literally about 5%, to up the amounts of some of the minerals that I can not get in the distilled water in the quantities needed without throwing other things out of balance. The question here is is it worth it?
Target Mash Profile according to Bru'n, using Pilsen: Ca 7, Mg 2, Na 2, Sulfate 8, Cl 6, Bicarb 16
Mash Profile with distilled only, after additions: Ca 24, Mg 0, Na 0, Sulfate 0, Cl 42, Bicarb -37 (from acid)
Mash Profile with small addition of crappy water, after additions: Ca 22, Mg 2, Na 3, Sulfate 3, Cl 35, Bicarb -29
Generally speaking the 5% addition is closer to the target, Mg, Na, Sulfate etc, but I wonder how much of that will matter/make a difference vs just being how the water there is. I know that since I'm decocting I don't need to worry about the Ca as much but since I'm only doing a short protein rest and no acid rest I want some amount of Ca and I need a bit of Cl. Anyway I appreciate any thoughts.
My biggest question is will adding phosphoric acid negatively impact my pilsner? I've never added it to mash water but I know it is often used, to the point that Bru'n water includes it in their software. I am just unsure about adding it to a pilsner since it is so light and water chemistry so important for the style.
Secondly I was considering adding a touch of my local crappy water to the mash, literally about 5%, to up the amounts of some of the minerals that I can not get in the distilled water in the quantities needed without throwing other things out of balance. The question here is is it worth it?
Target Mash Profile according to Bru'n, using Pilsen: Ca 7, Mg 2, Na 2, Sulfate 8, Cl 6, Bicarb 16
Mash Profile with distilled only, after additions: Ca 24, Mg 0, Na 0, Sulfate 0, Cl 42, Bicarb -37 (from acid)
Mash Profile with small addition of crappy water, after additions: Ca 22, Mg 2, Na 3, Sulfate 3, Cl 35, Bicarb -29
Generally speaking the 5% addition is closer to the target, Mg, Na, Sulfate etc, but I wonder how much of that will matter/make a difference vs just being how the water there is. I know that since I'm decocting I don't need to worry about the Ca as much but since I'm only doing a short protein rest and no acid rest I want some amount of Ca and I need a bit of Cl. Anyway I appreciate any thoughts.