[MattyAHA]

i wanna do another experiment with a G pils using distilled and adding gypsum etc to it, Can someone point me in a direction? i do not have brun water or any other calculator at the moment, so say my mash volume is 3.5 gallons(distilled) and equal volume for sparge, what should i put and how much to get a nice bright hoppy but balanced crisp G pils?

[denny]

Get Brunwater and uwwe the yellow dry or boiled Jever profile

[MattyAHA]

unfortunately i cannot get any software at the moment, how would you wing this Denny?

[ynotbrusum]

I don’t have anything in front of me to reference, but seat of the pants, I would wing it at strike: 3g CaSO4, 3 g CaCl2, .5 g Brewtan B .  Mash with at least .25 up to .5 pounds of acidulated malt.  That should be in the ballpark, but I would run it through a free calculator and see what I got before brewing....Adjust sparge water with lactic or phosphoric acid as needed (minimal I bet).

[denny]

unfortunately i cannot get any software at the moment, how would you wing this Denny?

I wouldn't especially without knowing your grist.

[denny]

I don’t have anything in front of me to reference, but seat of the pants, I would wing it at strike: 3g CaSO4, 3 g CaCl2, .5 g Brewtan B .  Mash with at least .25 up to .5 pounds of acidulated malt.  That should be in the ballpark, but I would run it through a free calculator and see what I got before brewing....Adjust sparge water with lactic or phosphoric acid as needed (minimal I bet).

For a G pils I usually have more sulfate than chloride

[jeffy]

unfortunately i cannot get any software at the moment, how would you wing this Denny?

I wouldn't especially without knowing your grist.

I just made 10 gallons of German Pils using Brunwater's Jever profile and RO water. If I remember I will see what I added when I get home to consult my notes.

[MattyAHA]

im a silly man i actually have brun water lol, i'm using 100% pilsner malt(viking) im going with 1.9g gypum, 0.9g calcium chloride and 0.7g epsom salt for the mash 3.5 gallons 1.4ml 88% lactic to acidify

for the sparge- 4 gallons(not equal like i mentioned before but close) 2.2 g gypsum, 1g calcium chloride and 0.8g epsom salt and for acidification 1.6ml lactic

according to brun water this gets me to est mash of 5.39, (calcium 59, mg 5, sodium 8, sufate 104, chloride 46 and bicarbonate -58)

this seems right on the money right?

[denny]

im a silly man i actually have brun water lol, i'm using 100% pilsner malt(viking) im going with 1.9g gypum, 0.9g calcium chloride and 0.7g epsom salt for the mash 3.5 gallons 1.4ml 88% lactic to acidify

for the sparge- 4 gallons(not equal like i mentioned before but close) 2.2 g gypsum, 1g calcium chloride and 0.8g epsom salt and for acidification 1.6ml lactic

according to brun water this gets me to est mash of 5.39, (calcium 59, mg 5, sodium 8, sufate 104, chloride 46 and bicarbonate -58)

this seems right on the money right?

Yep.  A s;lightly lower pH wouldn't be bad, but neither is what you've got there.  I don't treat my sparge water either, but that doesn't mean you can't.

[MattyAHA]

im a silly man i actually have brun water lol, i'm using 100% pilsner malt(viking) im going with 1.9g gypum, 0.9g calcium chloride and 0.7g epsom salt for the mash 3.5 gallons 1.4ml 88% lactic to acidify

for the sparge- 4 gallons(not equal like i mentioned before but close) 2.2 g gypsum, 1g calcium chloride and 0.8g epsom salt and for acidification 1.6ml lactic

according to brun water this gets me to est mash of 5.39, (calcium 59, mg 5, sodium 8, sufate 104, chloride 46 and bicarbonate -58)

this seems right on the money right?

Yep.  A s;lightly lower pH wouldn't be bad, but neither is what you've got there.  I don't treat my sparge water either, but that doesn't mean you can't.

a ph of 5.2 is probably more ideal right? so when you say you dont treat your sparge you mean just throw all the salts in the mash and the untreated sparge will dilute it down to target?

[jeffy]

I put all the salts in the mash and add a small portion of acid to the sparge.

[fredthecat]

unfortunately i cannot get any software at the moment, how would you wing this Denny?

ive been using brewtarget for more than a decade now. its free and works on windows, mac and linux. if you dont want to spend the time dialing it in, you can use https://www.brewersfriend.com/homebrew/recipe/calculator

not sure if it works well, but would get you closer? and yes, BRUN water is free

[mabrungard]

A mash pH of 5.4 is good when mashing a grist with a lot of pils malt. It aids in the eventual removal of DMS. It is appropriate to bring the wort pH to under 5.2 at the end of the boil.

[ynotbrusum]

A mash pH of 5.4 is good when mashing a grist with a lot of pils malt. It aids in the eventual removal of DMS. It is appropriate to bring the wort pH to under 5.2 at the end of the boil.

I was going to say that 5.2 was a bit low for the mash, but the expert beat me to it....looks like you have a pretty good idea on where to head.  Cheers.

[Bob357]

unfortunately i cannot get any software at the moment, how would you wing this Denny?

If you can post here, you can access any of the free water calculators. All it takes is internet access, which you apparently have.