« on: February 10, 2011, 02:51:25 PM »
a couple of questions. I'm brewing a Geman Pils this weekend and wonder if I should do an Acid rest and skip a protein rest. The style guidelins say German pils uses moderate sulfate water for enhancing hop bitterness as opposed to a bohemian pils but it doesn't give a range in ppm as to what that might be. My water comes from a surface resivoir and they pump river water into it in the winter. I'm using 9lbs pilsner malt 1/4lb aromatic malt and 1/2lb dextrin/carapils a double decocotion mash.
my water report from the city is:
Sodium 40 ppm
Sulfate 23 ppm
I'm planning on adding gypsum to boost my calcium to around 60ppm which puts my Sulfate around 125ppm or so is that low, moderate or high? The report states the sodium and chloride levels are from salt for deicing the roads. I don't have the carbonate level but I know the water is soft as soap lathers easily and I don't get mineral deposits in my tea kettle like I used to when I lived in Munich