Howdy my brewing brothers and sisters. Since my last post I’ve brewed a couple batches & continued to expand my knowledge & efforts in the field of water building.
If you’ve followed my brewing at all, you’ve noticed I have a tendency to start trying things and then I double back for proper schooling. Water building certainly has not been an exception. My 8/20 Hef had a Residual Alkalinity of -58 with a Chloride:Sulfate ratio of 2:1. Perhaps a little aggressive on the chlorides. My 8/24 Hef had a Residual Alkalinity of -80 with a Chloride:Sulfate ratio of 0.89:1. A little more reasonable. It appears Residual Alkalinity values that low are acceptable for rather light beers, although they might be coming in a touch hot.
Anyway, I built water for my 8/27 Farmhouse Oktoberfest and had a RA of -60 with a Chloride:Sulfate ratio of 1:1. I based my water building off of an online water profile I found for the city of Munich (75ppm Calcium, 120 Sulfate, 18 Magnesium, 2 Sodium, 60 Chloride). I upped the chlorides to shoot for a little maltier interpretation of the style. All was well. My RA looked low for the color of the beer, but I was ballparking Munich’s water. However, today I ran into Munich’s water profile for Oktoberfest in John Palmer’s How To Brew and he indicates the sulfates are 10ppm & chlorides are 2ppm.
Needless to say, my water is way out of the ballpark if those are more accurate numbers. Even my chloride:sulfate ratio is way off. Oh well, we’ll see how it turns out. I did a small single decoction mash on an Oktoberfest base recipe (a modified version of Jamil’s in Brewing Classic Styles) that’s running on White Labs 670 AKA saison yeast with brettanomyces. I’m not sure with all those other factors that my water building attempt will be the biggest issue. At least Farmtoberfest dresses stylishly.
Regardless, my water knowledge is growing appreciably. I listened to (and took notes) on the first 3 Brew Strong water shows. I’ve listened to the 4th part with the Q&A, but I don’t take notes or retain things quite as well on the treadmill.
I have also taken a look at the Vegas water profile & filled its values into this water spreadsheet for your using pleasure. At first glance it appears that Vegas water is best suited for rather bitter beers that are pale-amber-copper colored. These deductions are based on a Chloride:Sulfate ratio of 0.41 & a Residual Alkalinity of 64. John Palmer says a ratio 0-0.5 puts you in very bitter beer territory & a RA of 0-120 puts you in that color range.
My other news to report is that a sampling of the 6/10 Lime Saison went down quite favorably with one of the Mikes that assisted in last night’s brewing. It had a little spice, a little fruit, & the lime is present but not overpowering. I added 2oz of Motueka dry hops almost a week ago and I dare say that bad boy might be ready for bottling.
Alright, time to squeeze in a quick workout & then go do a little grilling and beer pairing. Proost y’all!