I have the opinion that the light Munich malt is similar to English Mild malt. I've used that in several beers and substituted as necessary when the LHBS is out of one or the other.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
From what I understand, raising mash pH will raise wort and finished beer pH. No experience with this though.
Since they give me the hardness, that should contain the total calcium and magnesium. I was reading on braukaiser that generally 70% of this hardness comes from calcium. So 30% (or 19.2 mg/L) should be the magnesium content. That would mean 44.8 would be calcium. But since calcium is listed already (13.9), do I add the 44.8 to 13.9, or is should I subtract the 13.9 from the 64.1 to get 50.2 for the magnesium? Ultimately I am wondering what numbers I need to put in a water calculator.
The lake water seems very constant, though there are times when you can smell the chlorine strongly. I believe this is seasonal perhaps when they change to chloramines. But I've never tracked it. Or it could be when there's a spike in E. coli bacteria along the lakefront. I don't know if they up the dose of chlorine at that point.