I’m looking to do an American Pilsner this weekend and i’m thinking about treating/diluting my mash/sparge water to bring out the hop flavor in the beer. I haven’t treated my water in the past but my understanding is that it should improve my pilsner to do so. I ran the numbers on Bru’n Water and using the “yellow balanced” profile but it looks like I should dlute my water with RO water in order to bring my HCO3 down. Not sure if I’m reading that correctly and I was looking for some help. My water profile is as follows:
Any help would be appreciated. Thanks!