I've finally had a chance to look over the various Bru'n water profiles.
The various profiles are:
Ca Mg Na SO4 Cl HCO3 RA SO4/Cl Burton 275 40 25 610 35 270 3 17.4 Pale Ale 165 18 5 300 55 180 20 5.5 London (boiled) 42 6 15 40 38 80 33 1.1 Yellow Bitter 50 15 5 85 35 70 13 2.4 Yellow Balanced 50 10 5 55 45 65 12 1.2 Amber Bitter 55 20 15 95 40 115 44 2.4 Amber Balanced 55 10 15 55 45 110 46 1.2
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Martin, you recommended the pale ale profile and stated it had no minerally quality.
I'm still somewhat leery as I don't like harshness or minerally flavors.
I'm leaning towards using London (boiled).
Would this still work for a Best Bitter (English Pale Ale, BJCP 8B)?
Again, I'd like to avoid any minerally taste and be able to appreciate medium levels of hop bitterness, flavor, and aroma in a Best Bitter with a SRM = 11.
Malts are Crisp Maris Otter (83.5%), Aromatic (5.5%), C-60 (5.5%) and C-80 (5.5%).
Admiral and WGV hops are being considered. Though I'd also consider First Gold and/or Progress hops if I can get them.
Two different hopping schedules are being considered as well: traditional (bittering, flavor, aroma/steep additions) and all-late-hopping technique (i.e., all hops used within the last 20-35 minutes of boil to minimize harshness).
WY1882 [Thames Valley Ale II] and WY1968 [London ESB Ale] are being considered, as well
I'd love any feedback from anyone who has brewed and/or professes an understanding of many English Pale Ales.
Am I straying too far outside the style?