I want to brew a great Munich Helles.
But I'm having a hell of a time figuring out the water. I'm trying to build it from scratch, i.e., RO water + brew salts.
Can you help me out?
I'm watching LM's Vienna Lager thread closely as I suspect "Munich" water profile has similar issues.
BJCP guide says to use moderate carbonate water.
JP's HTB lists the Munich water profile as:
Ca = 76, Mg = 18, Na = ?, SO4 = 10, Cl = 2, and HCO3 = 152.
BeerSmith lists the Munich water profile as;
Ca = 75, Mg = 20, Na = 10, SO4 = 10, Cl = 2, and HCO3 = 200
Seems impossible to build. How does one get such high Mg but low SO4 levels?
Did the Munich brewers basically boil the water and leave much of the HCO3 behind, like the Vienna brewers did?
I'm brewing a Munich Helles (SRM = 5). I don't want it to end up like a dunkel.