Will be brewing this week. 4.5 lb German Pils 4.5 lb white wheat 8oz Munich 10 8 oz Carapils WLP 300 Plan: Step Mash: 110* for 20 min then 152-154 for 40 min Ferment 62 for 2 days then increase to 68 until FG is achieved Biggest question is water profile. I use Bru N Water. If I choose the Munich boiled profile, the target is: CA 12 / 17 Mg / 4 Na / 18 SO4 / 8 CI / 95 Bicarbonate I have read countless posts all showing different profiles. I can work with the above but have no way to raise Bicarbonate without increasing NA. I've read that all that is really needed is CA in the 40-50 range which is much higher than the Munich boiled profile on Bru N Water. I've also read mash PH should be 5.2- 5.4. In order to achieve this I would need to add 7.4 mL of lactic. Seems a bit high. Will this much lactic effect the taste? This is only the 2nd time I brew a Hefe. First was 5 yrs ago at the beginning of my brewing career. That beer sucked in the beginning but got much better as it aged (bottled). I now keg and I want to drink this fresh. For those who have experience with this style, direct me to a good water profile that will make this brew a success.