I've never brewed this style before and I'm looking for suggestions on water recipe. I found Blatz's which is this: Ca 107, Mg 4, Na 21, Cl 70, SO4 115, HCO3 67, RA 3 (all in ppm).
This seems really hard to me... I can almost get there using Kai's water calculator, starting with distilled water and adding gypsum, epsom, table salt, CaCl2, baking soda, and chalk... by playing with all of those I can get a water that is Ca 83, Mg 4, Na 19, Cl 60, SO4 116, HCO3 72, and RA of -3..... I can't seem to get all of them to line up with Blatz's numbers....
there must be a simpler way to do this, it anyways seems counterproductive to be adding gypsum/epsom/CaCl2 to a mash at the same time as baking soda and chalk, seems kind of like they are going to be fighting each other...
so bottom line is, does anyone have a good water recipe for a Dortmunder???
tx all