Backstory: Brewing for 5 years, all grain.
Water comes from the city well, very hard.
I have a carbon filter. I have never treated any water for my brews. (other than the carbon filter)
I am getting ready to brew a big beer, Belgian Westy 12. I have the BLAM book, and I have researched all the various clones and water reports from the region.
I have come to the realization, that although we know the Water Profile of that brewery, we do not know how they treat it, so that report is mostly useless to me.
So I have found that some people are saying that the Chimay is probably close to the end result of the water profile, so I have decided to use their profile as my goal.
My water profile is:
Chloride 17, Sulfate 30, Sodium 18, Calcium 54, Bicarbonate 220, Magnesium 15
The Chimay profile, as of the writing of the BLAM is:
CHloride 21, SUlfate 21, Sodium 7, Calcium 70, Bicarbonate 216, Magnesium 7
I have been told by my LHBS just to use 1/2 Distilled and 1/2 Tap water, and that would get me close enough.
Does that seem right? It seems like my water profile is very close on Bicarb and Sulfate and Magnesium, but very far on the others.
Lastly, how do I actually add in the treatments? WOuld I have to get all 8.25 gallons in a pot, add in the treatments, then put the water into the Mashtun? Or do I put the water into the Mashtun, then add in 1/2 of the treatment, Mash, then Batch Sparge, then add in the rest of the water along with the rest of the treatments?
Thanks in advance for any guidance or suggestions.