I am planning on brewing a 1.060ish 100% Brett Saison this weekend. 77% pilsner, 23% white wheat. I was thinking of using the ‘yellow bitter’ profile. I actually may go with a hopstand as well of some Galaxy I have left over, or maybe a blend of Galaxy/Amarillo, so I’d like this to be a real crisp beer that accentuates the brett esters and hop aromas/flavors. Here is my existing water profile:
Calcium (Ca) 25.0
Magnesium (Mg) 7.0
Sodium (Na) 18.0
Potassium (K) 0.0
Iron (Fe) 0.0
88.0 Bicarbonate (HCO3)
0.0 Carbonate (CO3)
4.0 Sulfate (SO4)
34.0 Chloride (Cl)
0.0 Nitrate (NO3)
0.0 Nitrite (NO2)
0.0 Fluoride (F)
It seems that the big things I should be focusing on are:
-acidifying the mash (Bru’n water says 0.6ml/gal lactic acid to mash, .91ml total lactic for 2gallon sparge), this will get me to 5.2
-bumping sulfate: 0.7 grams gypsum/gallon and 50% distilled dilution to lower Cl will get me to 105ppm and SO4:Cl ratio of 6.19)
-lowering bicarbonate (acid will take care of this?)
-is this reasonable?
-Do I need to blend distilled water in the sparge, or can I just use my filtered tap water?
-anything I’m missing? This is the first time I’m really trying to adjust water.