Author Topic: German Pilsner water?  (Read 5019 times)

Offline quattlebaum

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Re: German Pilsner water?
« Reply #15 on: January 21, 2014, 11:09:03 PM »
What yeast Denny?  That part about yeast evolving to conform to the local water is just a hypothesis on my part. I need data on which yeast worked well at what calcium content. I do know that the boh pils yeast does not like calcium at 40 ppm.

I am using 34/70 Boh pils so i suppose i will need to have the Ca a little higher i suppose?  Do you happen to have an idea of what range Boh pils does like?

I suppose that if my grain bill/malt supplies some ppm of Ca i should be OK to push it in the low range of 40ppm on the water calculator? i have heard that the grist can supply up to 70ppm of ca? i think it was a pod cast from palmer recently.
« Last Edit: January 21, 2014, 11:16:19 PM by quattlebaum »

Offline HoosierBrew

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Re: German Pilsner water?
« Reply #16 on: January 21, 2014, 11:25:27 PM »
I'm assuming Martin meant the opposite - the region where Czech Pilseners became famous is famous for very soft water.  I've heard of BoPils being made with well under the oft-quoted 50ppm Ca.
Jon H.