[69franx]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Thanks Denny, think I needed that after trying to rap my head around water treatment!

[denny]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Thanks Denny, think I needed that after trying to rap my head around water treatment!

Glad to help! 

[erockrph]

What if you do a bit of gypsum and a bit of CaCl2?

If I add both but keep Sulfate and Cl in line with profile, that leaves me with 10.3ppm Ca which fits the profile (12) but is nowhere near 20-40 ppm. It's where I started until I re-read Martin's suggestion and I'm paraphrasing here, of 20 minimum for fine tasting lagers and 40 to ensure oxalate precipitation
This kind of takes me (newbie lager brewer) back to the question of which aspect is more important: Ca, sulfate, Cl, Lactic, Bicarb, etc? Like I said, I know I'm likely over thinking and should just follow "Amber Malty" which is easy to hit with my RO water, I just don't know if I will get everything I can from A Märzen with this profile.
Any thoughts to help me clear my head? To paraphrase another member here and the instructor at my LHBS "Making beer is not rocket science, its much more important!"

What is most important is mash pH, by far. Keep your other additions on the low side and ride it out. Odds are you'll be fine regardless.

[erockrph]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again

[69franx]

What is most important is mash pH, by far. Keep your other additions on the low side and ride it out. Odds are you'll be fine regardless.
[/quote]
Thanks Eric, I will keep this in mind

[klickitat jim]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Could crush some up and do the salt-on-glass-rim margaritas style. Might work?

[denny]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again

I'll let ya know if I need disposal!  Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.

[denny]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Could crush some up and do the salt-on-glass-rim margaritas style. Might work?

Since it's in active fermentation I briefly considered boiling some up and adding it to the fermenter.  Then I came to my senses....

[beersk]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

Ha! A friend of mine did exactly that last week. He was pretty bummed out about it. I told him it'd still be a great beer and not to worry.
I'm brewing that same recipe next Tuesday. Planning to build from 100% distilled water. Great info, thanks, Martin!

[erockrph]

Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again

I'll let ya know if I need disposal!  Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.

I thought the same, but at a fairly low level the CaraMunich just ups the maltiness a bit in this recipe.