Munich Helles Water Profile

While Beer is 90-97% water, it is a very tricky subject.

Munich Helles Water Profile

Postby NickW » Sun Feb 19, 2017 11:08

Hello!

Brewing a Munich Helles on Tuesday, I'm using Tesco Ashbeck water. This is what I have currently..

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I'm happy with using CRS over lactic acid/acid malt as this gives me instant alkalinity reduction and adds to the sulphate/chloride. I've also bumped up the calcium with a little gypsum and calcium chloride.

My quesions are

Does this look sufficient?
Am I better off using lactic/acid malt?
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Re: Munich Helles Water Profile

Postby pittsy » Sun Feb 19, 2017 20:00

You want more calcium , 50 ppm minimum ,I'd go for 60 to 70 ppm .Have you tried some tap water too , it should balance better I.d of thought
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Re: Munich Helles Water Profile

Postby NickW » Tue Feb 21, 2017 11:16

Cheers pittsy

I've just experimented with adding a proportion of my tap water, but it starts giving me too much sulphate and chloride as I have to add more CRS.

I've gone for adding more calcium chloride as this is going to be a malty lager. I'm brewing in a couple hours, so this is the final water I think!

I'm trying to get as close to Braukaiser's water profile as possible: http://braukaiser.com/wiki/index.php?ti ... Hell#Water

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Re: Munich Helles Water Profile

Postby HTH1975 » Tue Feb 21, 2017 13:28

From the info I have, you could do with more calcium. Your sulphate and chloride should be fine, but wouldn't harm if they increased into the 100-150ppm range.

Alkalinity needs to be low, around 30-50.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Munich Helles Water Profile

Postby NickW » Tue Feb 21, 2017 13:48

Cheers.

Well, this brew day is a goner. Using my bulldog brewer, the grain bed compacted and stopped recirculating near the end of the 63'c step.

Proper downer.

Ordered some more pilsner from the malt miller and try again Thursday I guess. Can't waste my yeast starter.
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Re: Munich Helles Water Profile

Postby HTH1975 » Tue Feb 21, 2017 19:12

Was there no way of just stirring the mash to free it up?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Munich Helles Water Profile

Postby NickW » Tue Feb 21, 2017 20:51

I stirred for three minutes but no luck. Temp had dropped significantly during that time. Didn't want to risk it. Oat hulls on order and more mash water 2nd time round!
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Re: Munich Helles Water Profile

Postby HTH1975 » Tue Feb 21, 2017 21:00

For stuck mashes try pouring water back via the bottom valve - you'll soon free it up.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Munich Helles Water Profile

Postby NickW » Tue Feb 21, 2017 21:18

I'm not quite following HTH?
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Re: Munich Helles Water Profile

Postby HTH1975 » Tue Feb 21, 2017 23:19

NickW wrote:I'm not quite following HTH?


I'm assuming your mash tun has a ball valve near the bottom to drain off the wort. If so, connect up some hose/pvc tube, open up the valve and pour water into the tube - this will free up the blockage.

I had a rye beer mash set like concrete (slight exaggeration), but had to free up the mash a few times as described above.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Munich Helles Water Profile

Postby NickW » Wed Feb 22, 2017 08:58

Ah yes. Thanks for the tip!
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Re: Munich Helles Water Profile

Postby mabrungard » Sun Apr 09, 2017 21:10

I've used a water profile similar to the boiled Munich profile for a number of my Bavarian lagers and that has worked well. As noted on that profile, the calcium level is very low...and too low for good brewing practice. However, I've used RO water and added all the minerals directly to the mashing water to temporarily increase the mash's calcium content. That increase helps remove oxalate from the wort.

An important note is that yeast do NOT require 50 ppm calcium in the water for their health. The malt supplies all the calcium that the yeast need. Only ale yeast benefit from 50+ ppm calcium and lager brewing does not need calcium at all. With that said, I still end up with about 20 to 30 ppm calcium in my overall water when I'm using that "all minerals in the mash" technique. The low mineralization does improve the flavor of delicate lagers.

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