« on: July 16, 2015, 12:09:53 PM »
Every year for the past several I like to do an AG Oktoberfest. and every year i seem to fall short on malt character.Although last year i think i got pretty close. This go around I would like to experiment with perhaps tweaking my water. I have obtained a water report from Ward:
Total Hardness CaCO3 128
Total Alkalinity, CaCO3 113
Using Promash to calculate CaCO3 hardness, calcium went up slightly to 51.2, Bicarbs to 135, and pH calculated to 8.3. Does this sound correct?
And to do an Oktoberfest (actually shooting for a Festbier) wanted to adjust to Munich-type water. So I'm adjusting 6gal. mash water by adding:
.6grams Epsom salt
.6grams baking soda and
Slightly less amounts to the sparge water.
So, a couple straightforward questions:
1) am I using the correct values in Promash for my water?
2) Is my target water (Munich) appropriate for the style and
3) Given the results from Ward, do you have any suggestions and/or should I even be tinkering with adding salts?