[yso191]

My next brew is going to attempt to be a clone of Westvleteren 12.  What Bru'n Water profile should I use?

[HoosierBrew]

My next brew is going to attempt to be a clone of Westvleteren 12.  What Bru'n Water profile should I use?

Brown Full for me.

[denny]

In my BDSAs all the color comes from the syrup so I set Bru'nwater to just the grain color....usually very light since it's all pils malt/  You don't need to account for color if it doesn't come from the mash IMO.

[HoosierBrew]

In my BDSAs all the color comes from the syrup so I set Bru'nwater to just the grain color....usually very light since it's all pils malt/  You don't need to account for color if it doesn't come from the mash IMO.

Good point, Denny - totally depends on your recipe. I like around 8 oz of Special B in mine aside from the syrup, which leaves the base beer more brown. Just pale malt and syrup would change things.

[denny]

In my BDSAs all the color comes from the syrup so I set Bru'nwater to just the grain color....usually very light since it's all pils malt/  You don't need to account for color if it doesn't come from the mash IMO.

Good point, Denny - totally depends on your recipe. I like around 8 oz of Special B in mine aside from the syrup, which leaves the base beer more brown. Just pale malt and syrup would change things.

Yep.  The point is use whatever color comes from the grain you use, not the overall color of the beer if it comes from syrup.

[Big Monk]

Can't go wrong with something simple. Assuming RO/Distilled, just add 40-50 ppm Calcium. I don't know that you need anything else.



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[mabrungard]

Just don't be petrified of including sulfate in your water. Use enough to dry the finish of your beer to the degree that you prefer. This can be especially true when brewing big beers that may not attenuate very well. Zero sulfate is rarely the proper recommendation.

[brewsumore]

Just don't be petrified of including sulfate in your water. Use enough to dry the finish of your beer to the degree that you prefer. This can be especially true when brewing big beers that may not attenuate very well. Zero sulfate is rarely the proper recommendation.

Off topic, but why I also mash low (149F) when making a BDS.

[yso191]

Excellent points!  Thank you all.  Yes, I am getting all my color from syrup.

So I have it set to Yellow Dry for the profile, and I am targeting 5.4 pH