Something malty

[Deebee]

Sadly over here they do not list the water contents.

Our water is soft and has been given best in country several times in the last few years.
They do not use chloride for sterilisation purposes. Here they use ozone followed by UV after the filter. I can maybe ring the analysis lab and see if they can give me a water breakdown though.

I think though i am going to try a small batch with low IBU from a bittering only addition and eithe rthe edinborough or normal S04, thanks for the help.

[AnthonyUK]

Our water is soft and has been given best in country several times in the last few years.

Best for what? Drinking quality or brewing?
As mentioned there is not one water profile that is perfect for all beer styles so some adjustments are necessary wherever you are.
Your water sounds like it will be perfect for lagers and pales

[Deebee]

Our water is soft and has been given best in country several times in the last few years.

Best for what? Drinking quality or brewing?
As mentioned there is not one water profile that is perfect for all beer styles so some adjustments are necessary wherever you are.
Your water sounds like it will be perfect for lagers and pales

Water quality in Norway is generallt very very good. The water that our town uses comes from mountain run offs although i can not tell you what the mineral content is.

I have made very successful IPA, Stout; porter, Pales, bitters and belgians, that have placed well in regional events, its just the malt bit i am missing and that i would like to nail.
I have mailed the analysis lab who have put me in touch with the local council who have responsibility for water quality. Over here there is no waterboard to speak with per region.

[Deebee]

ok so here is the reply from the local council regarding water.

Let me know what you think please ( i have no real idea as to what to look for....

PH is at 8.0
Calcium 16.7 mg/l
Iron 0.13 mg/l
alkalinity 0.63 mmol/l
Hardness 2.4 degrees?? dH


Is there anything else i need to know? As i mention Chlorides are less than 0.01 ( cant find the symbol) pr litre

If there is anything that can be changed then i would appreciate knowing with what and how as i have never even dabbled with water treatment before

Thanks

[AnthonyUK]

A very rough adjustment given the data you have would be to add 1g/10l of water of the following : Chalk, table salt and Gypsum.
This is for the brown malty profile in BruNwater.

Are you confusing Chlorides with Chlorines as you have mentioned it earlier but I'm not sure it was in context?

[Deebee]

Probably.

There are in any case no chlorines in the water here at all.

[Rick_UK]

What's your mash Ph Deebee? This is a good indicator as to how good your water is for brewing and will also affect the flavour profile of the final beer.

I would consider getting an analysis of your water and using the water treatment calculator on here so you can fine tune your water to the preferred style. You could even replicate the water of the regions that produce your favourite malty beers!

Rick

[Belter]

2 things I think should be noted from the above.

Chalk shouldn't be used as it doesn't want to stay in solution.

Choosing your water treatment by region most likely won't produce the beer you want to as they will have used water treatment themselves.

[Rick_UK]

Choosing your water treatment by region most likely won't produce the beer you want to as they will have used water treatment themselves.

Presently yes but traditionally no. Water treatment is a recent phenomena, historically, classic styles developed regionally which were suited to the local water (Burton pale ales, Irish Stouts, London Porters, Munich lagers etc) when water chemistry as we know it did not exist.

I'm not sure if the older breweries treat the water for their classic local ales these days mind.

Rick