Author Topic: Belgian Wit water question  (Read 1726 times)

Offline ccfoo242

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Belgian Wit water question
« on: June 25, 2013, 07:15:20 PM »
Anyone have a suggestion for the SO4/Cl ratio for this style? I assume it should lean toward more sulfate but by how much?

Also, should I shoot for 5.2pH? I can get down to 5.3 with 2ml phosphoric acid in the mash. 2.5ml gets me in the 5.2 range.

Intra cervisiam est deus.

Offline ccfoo242

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Re: Belgian Wit water question
« Reply #1 on: June 27, 2013, 09:19:30 AM »
Bueller? Anyone?

Intra cervisiam est deus.

Offline HoosierBrew

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Re: Belgian Wit water question
« Reply #2 on: June 27, 2013, 09:31:58 AM »
Bueller? Anyone?
I think my last one was just under 2:1 (sulfate:chloride).  Came out nice.
Jon H.

Offline ccfoo242

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Re: Belgian Wit water question
« Reply #3 on: June 28, 2013, 09:35:34 AM »
OK thanks!

Intra cervisiam est deus.