« on: February 17, 2014, 03:27:17 PM »
That is a weird recommendation for the water with so much sulfate and chloride. My tasting impressions of Old Pec were not on the water...its the malt. With the levels proposed above, I am concerned that the water would exert more influence than it should. I urge caution.
Given the large amount of maltiness in this beer, I don't dismiss the possibility of using a decent amount of sulfate in the water to help enhance the drying of the finish. 400 ppm is a bit higher than I typically employ, but to each his own. I do have serious reservations with using that high dose of chloride since that is a recipe for minerally flavor in beer. I don't recall minerally perceptions in Old Pec, but if you want to exhibit that in this malty beer, the minerally water may be overwhelmed by the sheer maltiness of the beer. This won't destroy the beer, so it may be workable. Go for it if you are ready to experiment.
For the given ion concentrations, it appears that they water might also contain around 40 ppm Mg and 50 ppm Na to get the profile to balance. Again, these may not destroy the beer if the maltiness covers up the water. I would still be shy in pursuing the level of mineralization suggested above.