[jimrod]

Saturday 10-29-11 is my first attempt at a lager, I'm not sure what to add to my water to brew a light Pilsner/Munich Helles. Any help would be appreciated.

I have a HERM system and a Ranco controlled refrigerator to lager. I usually brew 12 gallons so I can end up with 2 five gallon kegs.

The water report is as follows: 8.1 pH
Calcium: 65 ppm
Magnesium: 26 ppm
Sodium: 93 ppm
Sulfate: 220 ppm published 169
Chloride: 97 ppm
Bicarbonate: 135
Hardness: 16 grains per gallon or 230 mg/l
Alkalinity 13.4
Hardness110

I've purchased 12.5 gal of distilled water to cut my water but I am a little confused as to how much to use and how much minerals to add.

My basic recipe is: 16.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.11 %
4.00 lb Munich Malt (9.0 SRM) Grain 17.78 %
1.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 6.67 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.44 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 6.9 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 7.3 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 4.2 IBU
1.00 oz Hallertauer [4.80 %] (20 min) Hops 4.4 IBU
2.00 oz Saaz [4.00 %] (0 min)
2 Pkgs Southern German Lager (White Labs #WLP838) The starter is ready.

[hopfenundmalz]

Your tap water is faily high in SO4 and Bicarbonate.  These might not be too desireable for a Helles/Pils.

Kaiser has some water recipes on his page.  You will see that the water for Helles is soft and 0 alkalinity.  Some more Ca provided by CaCL2 would help, shoot for 50 ppm or so.
http://braukaiser.com/wiki/index.php?title=Various_water_recipes


Martin's "Bru'ngwater" program is very good, and will have a water profile for light beers like this.
Martin might say something later, so listen to him, as he knows water.

With any lager, the yeast, pitch rate, oxygenation, fermentation temps, lagering temp and time are what makes a good one, or a great one.

Edit
The easy  way to do this would be to dilute the tap water with equal amounts of the distilled.  Then add some CaCl2 to get he Ca back up to 50 ppm.  The Bicarbonate will be a little high, and the sulfates will be a little high.  You might want to have some acid on hand to adjust pH down, if you can measure the pH.

[jimrod]

I've seen some water profiles for Pilsners where all the elements are in single digits. That is why I got 12.5 gal of distilled water....just in case.

[hopfenundmalz]

I've seen some water profiles for Pilsners where all the elements are in single digits. That is why I got 12.5 gal of distilled water....just in case.

That is true for Pilsen.  They make a good deal of German Pilsner in Germany.  The water there can be pretty hard and somewhat high in Sulfate and/or bicarbonate, depending on where you are in Germany.