I just finished reading the article in the latest BYO Mag about Bavarian Helles brewing. At the end they put this link:http://byo.com/scottish-ale/item/771-homebrew-501-brew-a-german-helles-with-an-all-grain-step-mash
Notice that they say to use distilled water and add 1 gram per gallon of Calcium Sulphate. What the Hey?!
The Helles beer is made with a soft water. The distilling removes all hard particles (minerals) from the water and the calcium sulfate (gypsum) brings the water back to a profile simular to the water in the bavarian region that this beer originated.
OK. Didn’t know gypsum was calcium sulphate. That’s what threw me.
