I’m gearing up to brew NB’s Octoberfest AG kit this weekend, and have a question about water additions. I’ve been having really good luck adhering to the following water treatment schedule when using RO water:
[i]Baseline: Add 1 tsp of calcium chloride to each 5 gallons of water treated. Add 2% sauermalz to the grist.
Deviate from the baseline as follows:
For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3%
For beers that use roast malt (Stout, porter): Skip the sauermalz.
For British beers: Add 1 tsp gypsum as well as 1 tsp calcium chloride
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.[/i]
My questions are:
Would an Octoberfest be considered a soft water beer? I’m unsure whether to use the baseline additions or the soft water additions.
Also, I’m planning on using Wyeast 2633 and making a 2 liter starter, decanting and then adding another 2 liters of starter wort. Does this sound reasonable?
Lastly, I’m planning on approx. 3 weeks for primary, 14 weeks to lager (including a gel solution addition), and 4 weeks to bottle carb/condition. Would I need to add additional yeast at bottling time?
[Edit] 4. And one final question: if I plan on doing a 90 minute boil, can I just add the additional water needed to the kettle at the start of the boil, or should I figure the extra water into the mash calculations?