Tomorrow I am brewing my first pale lager in 10.5 years of brewing. My plan is to brew something resembling a Bohemian Premium Pale Lager, but taking a couple liberties. For one thing, I am not decocting nor using European base malt. I am taking (minor) liberties with the hop schedule, too. For the water, I am trying to keep it relatively similar, but maintaining sufficient calcium for brewhouse performance.
This is based on additions to my municipal water source in Portland, OR, so there could be some differences in what I get from what I am planning on starting with. FWIW, the guy in the LHBS recommended adding just enough calcium chloride to get 20-25 ppm calcium, but I think he thought I was trying to brew EXACTLY to style.
I have this water profile right now:
CA: 40 ppm
Mg: 1 ppm
Na: 33 ppm
Sulfate: 44 ppm
Chloride: 84 ppm
Bicarbonate: 9 ppm
Does this seem generally appropriate for what I'm looking to do? Should I reduce the sulfate or alter the chloride/sulfate balance?
And, FWIW, this is my recipe (for 12 gallons):
"The Unbearable Lightness of Beering"
90% Gambrinus Pilsner
2% Melanoidin Malt
2% Acid Malt
10 mL HopShot @ 60 mins (~27 ibus)
1 oz Sterling @ 30 mins (~7 ibus)
1 oz Czech Saaz @ 5 mins (~1 ibu)
Hochkurz Mash (batch sparge)
144º F for 40 mins
158º F for 30 mins
~1.052, ~35 ibus
Split batch, half fermented with 2 packs of S-189, half with 2 packs of Mangrove Jack Bohemian Lager, both at 50º F.
Lagered at 34º F for 6+ weeks while I'm in Asia.