water profile

Discussion in 'General Brewing Discussions' started by Jimsal, Dec 19, 2018.

  1. Jimsal

    Jimsal Member

    Joined:
    Oct 6, 2016
    Messages:
    85
    Likes Received:
    21
    Trophy Points:
    8
    Location:
    Nyc
    hi guys

    getting ready to brew my first lager.
    going for a Vienna lager and Im just looking over my water profile
    heres my recipe
    9lbs Vienna
    1lb munich 6l
    12oz crystal 60
    1oz midnight wheat (for color)
    34/70 yeast
    2g gypsum
    3.15g cacl
    1.35 Epsom
    1.09 baking soda
    water profile of
    ca 47
    mg 4
    na 9
    so4 48
    cl 59
    brun has my ph at 5.3
     
  2. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    have you gone through this water calculator?
     
    Trialben likes this.
  3. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,450
    Likes Received:
    9,525
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Yep 2nd this the water here makes it too easy your grist is loaded in for you your water volume . Check it out

    Obviously going a dark lager beer Swartz type beer with this. I like the balanced profile or if want that crisp dry bite favour your gypsum addition.
     
  4. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,671
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Take the Crystal out. Light German lagers commonly do not use crystal or caramel malts. Take the color malt out - you don't need it and a true Vienna lager is a dark golden color. If the water profile you list is the end result, you're a couple mg/l light on calcium. Otherwise, your process is going to make more of a difference than your recipe.
     
  5. thehaze

    thehaze Active Member

    Joined:
    Jul 5, 2017
    Messages:
    177
    Likes Received:
    108
    Trophy Points:
    43
    Vienna Lager should be 100% Vienna malt or with some small additions of Munich malt. But frankly, some of the top rated Amber/Vienna Lagers do use a combination of base malts and surprisingly, specialty malts. So Crystal malt is really not out of place, if the end result is to your liking. Vienna malt on its own is biscuity, toasty, warm, dry, crisp and goes really well with hops.

    I personally tend to go for more sulfate and a mash pH of 5.25-5.35, with post boil pH at around 5.1, but that's only because I like hops and I like a dry finish.
     
    Jimsal likes this.
  6. Jimsal

    Jimsal Member

    Joined:
    Oct 6, 2016
    Messages:
    85
    Likes Received:
    21
    Trophy Points:
    8
    Location:
    Nyc
    I am going for a big malt presence and a sweeter finish. hope the profile emphasizes that.
     
  7. Mark Farrall

    Mark Farrall Well-Known Member

    Joined:
    Oct 19, 2017
    Messages:
    1,303
    Likes Received:
    1,424
    Trophy Points:
    113
    Location:
    Melbourne Australia
    #7 Mark Farrall, Dec 26, 2018
    Last edited: Dec 27, 2018
    For the water, 48 vs 59 for the sulfate vs chloride (0.8), should help the malt flavours. Though I've used a 0.7 ratio a few times and haven't noticed an obvious effect (probably more to do with the grain bill than the salts). I'm sure there's a point where the ratio takes it from malty to something less enjoyable, but no idea where, so haven't gone much past 0.7 myself.

    edit: ignore the baking soda comment if you saw it, brain misfiring.
     

Share This Page

arrow_white