[JJeffers09]

Water profile is slightly harder than a pils correct? Cl/so4 ~1.2
*
I have the starter mashing, I am thinking a .9 pitch rate  Pitching temp 58F then slow rise to 65F? Is that the general consensus of 2565?

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[The Beerery]

Water profile is slightly harder than a pils correct? Cl/so4 ~1.2
*
I have the starter mashing, I am thinking a .9 pitch rate  Pitching temp 58F then slow rise to 65F? Is that the general consensus of 2565?

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Harder as in Bicarb? I would never add bicarb to water personally,it makes things weird. All my beers except for APA, get the exact same water.

[JJeffers09]

Water profile is slightly harder than a pils correct? Cl/so4 ~1.2
*
I have the starter mashing, I am thinking a .9 pitch rate  Pitching temp 58F then slow rise to 65F? Is that the general consensus of 2565?

Sent from my SM-N920C using Tapatalk

Harder as in Bicarb? I would never add bicarb to water personally,it makes things weird. All my beers except for APA, get the exact same water.

I was thinking ~50-75mg/l  vs the usual 25-50mg/l for most pale beers.

I am approaching water profile as unique as a grist.  Each style I think deserves it's own unique balance.  That's just my approach for the moment.  I will say I am much happier with my beers, and they are getting more praise at bottle shares and more awards.

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[Big Monk]

Water profile is slightly harder than a pils correct? Cl/so4 ~1.2
*
I have the starter mashing, I am thinking a .9 pitch rate  Pitching temp 58F then slow rise to 65F? Is that the general consensus of 2565?

Sent from my SM-N920C using Tapatalk

Harder as in Bicarb? I would never add bicarb to water personally,it makes things weird. All my beers except for APA, get the exact same water.

I was thinking ~50-75mg/l  vs the usual 25-50mg/l for most pale beers.

I am approaching water profile as unique as a grist.  Each style I think deserves it's own unique balance.  That's just my approach for the moment.  I will say I am much happier with my beers, and they are getting more praise at bottle shares and more awards.

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An interesting idea, and sometimes just a practical one, could be using a malt with a higher DI pH for beers that require you to mash them at a higher pH value.

This way you don't have to add any HCO3 to the water. You can start with low/no alkalinity   

[The Beerery]

I have found though trial and error after figuring out that in the professional literature I read assumes zero hardness. In my trials I MUCH preferred beer brewed using water with no hardness. YMMV, IMO, etc etc.


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[majorvices]

The malt  recipe guidelines for kolsch are 95/5 (pils/carahell) or 85/15 (pils/Vienna) according to German brewing literature.  Just an FYI.


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Thanks I have not come across that, or I have forgotten it. It may have been in Warner's book but it has been a long time since I read that.

[JJeffers09]

Carahell is hard for me to find, any notable substitutions?

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[hopfenundmalz]

I have found though trial and error after figuring out that in the professional literature I read assumes zero hardness. In my trials I MUCH preferred beer brewed using water with no hardness. YMMV, IMO, etc etc.


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Have to ask, since hardness is the Ca and Mg content, you are saying none of those? Or are you referring to the alkalinity?

[Big Monk]

I have found though trial and error after figuring out that in the professional literature I read assumes zero hardness. In my trials I MUCH preferred beer brewed using water with no hardness. YMMV, IMO, etc etc.


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Have to ask, since hardness is the Ca and Mg content, you are saying none of those? Or are you referring to the alkalinity?

Alkalinity. I make the same flub occasionally as well.

[hopfenundmalz]

I have found though trial and error after figuring out that in the professional literature I read assumes zero hardness. In my trials I MUCH preferred beer brewed using water with no hardness. YMMV, IMO, etc etc.


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Have to ask, since hardness is the Ca and Mg content, you are saying none of those? Or are you referring to the alkalinity?

Alkalinity. I make the same flub occasionally as well.

Agreed that alkalinity should be no to low.

[The Beerery]

The malt  recipe guidelines for kolsch are 95/5 (pils/carahell) or 85/15 (pils/Vienna) according to German brewing literature.  Just an FYI.


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Thanks I have not come across that, or I have forgotten it. It may have been in Warner's book but it has been a long time since I read that.

Kunze and Narziss.


10 is the color in ebc of the finished beer, well everything is in ebc for malt colors.

[The Beerery]

Carahell is hard for me to find, any notable substitutions?

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Best, and schill, and avangard should all have ~10-13 srm malts for substitution.

[coolman26]

My 021 Kolsch. I don't get too wrapped up on the historical malt side. Just Pils and Vienna. I may try Carahell sometime. My water is fairly hard here. I have found I like my Kolsch water best with a 60/40 blend with RO.


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[The Beerery]

My 021 Kolsch. I don't get too wrapped up on the historical malt side. Just Pils and Vienna. I may try Carahell sometime. My water is fairly hard here. I have found I like my Kolsch water best with a 60/40 blend with RO.


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It's definitely not historical. That recipe guideline I posted was from late 2015. Just so folks know, of course not that anyone has to follow it... but it is current.

Cheers


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[coolman26]

Historical may not have been correct. I didn't realize Kunze had recently passed. Until I read on him tonight, I had thought Kunze was far passed. Duh! 


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