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Author Topic: Schwartz water?  (Read 1063 times)

Offline quattlebaum

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Schwartz water?
« on: December 19, 2014, 05:10:52 pm »
How do you like your Schwartz crisp/dry or rounded ? So Sulfate or Chloride accentuated?

Offline HoosierBrew

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Re: Schwartz water?
« Reply #1 on: December 19, 2014, 05:20:22 pm »
In Bru'nwater speak I like Black Balanced a lot for it.
Jon H.

Offline Wort-H.O.G.

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Re: Schwartz water?
« Reply #2 on: December 19, 2014, 05:52:53 pm »
How do you like your Schwartz crisp/dry or rounded ? So Sulfate or Chloride accentuated?

depends if you prefer american or german. for me, Das Schwarze of stuttgart germany is a favorite, and its a bit maltier.
Ken- Chagrin Falls, OH
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Offline mabrungard

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Re: Schwartz water?
« Reply #3 on: December 19, 2014, 07:18:31 pm »
Roast is a drying agent on your palate. You wouldn't want to make it much drier with too much sulfate. However, In the case of a Schwartz, the amount of roast is fairly low. It's mainly color that is desired, not the roast notes. So you could tolerate a little bit more sulfate in the water for a Schwartz. Still...not too much. The Balanced profiles might be appropriate. I would still dial all the additions down a bit since this is a lager and you don't need 50 ppm calcium.
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