[MeMa]

Can I get input on what you consider to be the deal water profile for wheat beer

1)Ca   
2)Mg
3)Na
4)SO4
5)Cl
6)HCO3
7)Alkalinity

[Cliffs]

start with RO water, equal parts cacl and caso4 to get to 30ppm calcium, using an acid to get into the proper ph range

[Cliffs]

Id say the above water profile is good for an american or german hefe IMO

[MeMa]

I was hoping someone would give me what they consider to be the ideal breakdown, for example:

1)Ca           74
2)Mg            11
3)Na            16
4)SO4          157
5)Cl             21
6)HCO3        170
7)Alkalinity   140

[Cliffs]

I was hoping someone would give me what they consider to be the ideal breakdown, for example:

1)Ca           74
2)Mg            11
3)Na            16
4)SO4          157
5)Cl             21
6)HCO3        170
7)Alkalinity   140

with RO water,  HCO3 and alkalinty are not applicable, well they are, they just arent there. Mg and Na are not applicable in my case either, as the CaCl and CASo4 added dont contribute any, so it simplifies things, essentially with RO you can concern yourself with CaCl and CASO4 additions and then using an acidifying or alkalinizing agent to get in the proper ph range.
Are you familiar with Bru'n water for mineral additions? 

[MeMa]

Yes I am familiar with Bru'n water. They recommend the below

1)Ca           90
2)Mg            11
3)Na            16
4)SO4          82
5)Cl             53
6)HCO3        170
7)Alkalinity   141

[Cliffs]

Yes I am familiar with Bru'n water. They recommend the below

1)Ca           90
2)Mg            11
3)Na            16
4)SO4          82
5)Cl             53
6)HCO3        170
7)Alkalinity   141

If you are starting with RO water, ignore Mg, Na, HCO3 and Alkalinity. Just get your so4 and CL in the right range using calcium chloride and calcium sulfate, and use an acid or base like lactic acid and baking soda to get your mash ph in the right range

[MeMa]

This would be the result, seems low on SO4

1)Ca           31
2)Mg            0
3)Na            0
4)SO4          35
5)Cl             30
6)HCO3        0
7)Alkalinity   0

[Cliffs]

This would be the result, seems low on SO4

1)Ca           31
2)Mg            0
3)Na            0
4)SO4          35
5)Cl             30
6)HCO3        0
7)Alkalinity   0

you dont need alot of minerality for a wheat beer, especially So4 which has a drying effect on the palette. If anyting you could add more chlorides. 

[Village Taphouse]

I don't think anyone could name an ideal water profile.  It really depends on what you want the beer to be like.  Do you want it 'fuller, rounder, smoother'?  Then the water profile should favor chloride.  Would you rather have the beer be 'drier, crisper, sharper'?  Then the water profile should favor sulfate.  Get the calcium to 30-40 (I usually go to 50ppm) and get there using enough CaCl and CaSO4 to reach that number and use more of one of those based on what you want the beer character to be like.  My source water has more CaSO4 than CaCl and I prefer my beers smoother, rounder, fuller so I often add CaCl and ZERO CaSO4.  For bitters, pale ales and such I will add a bit of CaSO4 but that's just me. 

[fredthecat]

I don't think anyone could name an ideal water profile.  It really depends on what you want the beer to be like.  Do you want it 'fuller, rounder, smoother'?  Then the water profile should favor chloride.  Would you rather have the beer be 'drier, crisper, sharper'?  Then the water profile should favor sulfate.  Get the calcium to 30-40 (I usually go to 50ppm) and get there using enough CaCl and CaSO4 to reach that number and use more of one of those based on what you want the beer character to be like.  My source water has more CaSO4 than CaCl and I prefer my beers smoother, rounder, fuller so I often add CaCl and ZERO CaSO4.  For bitters, pale ales and such I will add a bit of CaSO4 but that's just me.

exactly

also, which wheat beer? wits, american wheats (basically free palate), hefeweizens?

[MeMa]

I am brewing two Wheat Beers 1) Hoegaarden clone 2) Allagash White clone

[jeffy]

I am brewing two Wheat Beers 1) Hoegaarden clone 2) Allagash White clone

Those are both Belgian styles.  When I brew them I don't spend too much time worrying about the water since it is mostly a yeast- and spice-driven beer.  As mentioned above, hit your pH properly and have enough calcium for yeast health and you should be fine.

[MeMa]

Hi Jeffy. Care to share your recipe for either or both?

[Cliffs]

I am brewing two Wheat Beers 1) Hoegaarden clone 2) Allagash White clone

Those are both Belgian styles.  When I brew them I don't spend too much time worrying about the water since it is mostly a yeast- and spice-driven beer.  As mentioned above, hit your pH properly and have enough calcium for yeast health and you should be fine.

^this right here