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Is it possible to brew good beer with water that has 69 ppm Na (plus 54 Ca, 19 Mg, 95 Cl, 52 S04 and 180 HCO3)? Can this profile be the result of water softening? And if it's not good enough is there a remedy, e.g. a charcoal filter?
That level of Na or Cl should not pose a significant problem with respect to beer flavor. Its not anywhere near the level perceived as salty.
You can always try making a Gose....
Quote from: ynotbrusum on December 11, 2015, 05:57:47 pmYou can always try making a Gose....True, but that water is no where near the saltiness of a Gose. Gose should have a sodium content of around 200 to 250 ppm. The salt enhances sweetness in that soured beer. It is not added to create salty tasting beer. Exceeding about 250 ppm Na is when you can start perceiving 'salt'.
Just for the fun of it I looked up the composition of the (in)famous mineral water of Vichy, France:Bicarbonates : 2989 mg/lCalcium : 103 mg/lChlorures : 235 mg/lSodium : 1172 mg/lMagnésium : 10 mg/lSulfates : 138 mg/lPotassium : 66 mg/lFluorures : 0,5 mg/l Now try to brew a beer with that!