Weiss beer water profile?

Discussion in 'Beginners Brewing Forum' started by Medarius, Feb 11, 2018.

  1. Medarius

    Medarius Active Member

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    Greeting all,
    Have spent the last 2 hours searching and reading about water profiles and additions.
    I am planning on using R/O water for next batch of weiss beer and am having trouble finding a target profile for hefe/ weiss beers. I have seen alot for pilsners and stouts but not one that gives a good starting point for what I am looking for.

    Does anyone have any links to page(s) that has starting levels, not calculators, but somewhere with a list of target starting values to make a good sweet hefe/ weiss. I have seen all the munich, dortmund profiles but these are for pilsners and krystals. Before you say it brunwater doesn't get along with my old Mac, so I cant use that one.

    Thanks in advance
     
  2. Ozarks Mountain Brew

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    this is a good finishing profile Ca=50, Mg=10, Na=16, Cl=71, S04=69
     
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  3. Nosybear

    Nosybear Well-Known Member

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    The target RA is likely linked to your beer's color. The pale malts in a Weissbier will likely mean you're using either salts or acids to bring the mash pH down into the 5.2 - 5.6 range. So here's what you do: Use the values for a Pilsner, assuming it's an all Pilsner recipe (no Vienna or so forth). The Weissbier will be a little more pale but not enough to screw things up too badly.
     
  4. Medarius

    Medarius Active Member

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    Appreciated advice, however i don't put pilsner in my weizen . :)) I use 2 row (rahr, wyerman, depending on what my local has on hand) or
    Recipe for this next batch is
    Hefe w/Carahell - All Grain Weissbier Homebrew Beer Recipe - Brewer's Friend
     
  5. Medarius

    Medarius Active Member

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    thanks, for starting point
     
  6. Nosybear

    Nosybear Well-Known Member

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    Okay. Basically what I was saying is that if you have a profile for an all-Pilsner grist, you could use it for a Weissbier and get good results. I looked at your recipe. For a Weizen, I'd use more chloride and less sulfate than OMB recommended. Are you measuring your mash pH, because that's what you're trying to manage with your water.
     

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