Pilsner Water and Mash Schedule using RO

[jtmwhyte]

Just curious to see what mineral additions and Mash Schedules people are using for German style or Bohemian Style Pilsners.

I'm thinking Weyermann Bo Pils for the majority of the malt bill with a touch of melanoiden and acid malt with a single infusion at 147ish. Thoughts?

[GuingesRock]

For a Bohemian Pilsner, it's more likely to be a case of removing minerals rather than adding them. See attached profile for Pilsen. You'd almost want to start with a high percentage of RO water unless your water profile is anywhere near.

Ionic Profiles for Major Brewing Centers.docx

https://sites.google.com/site/brunwater/water-knowledge" onclick="window.open(this.href);return false;

[Tim Gregory]

Not sure where you are so hard to say. Halifax water is pretty soft, so if doing bohemien style, personally I'd just go with it. German style you'd probably have to do some additions

[Jimmy]

Pretty sure he is using reverse osmosis. Building up RO for a pilsen should be pretty easy, and I'm guessing the profile that Mark attached is likely accurate (though I didn't look at it) - everything should be really low. Might want to add some calcium and maybe a slight amount of chloride, other than that I'd keep everything else at 0, or close to 0.

[Jimmy]

Water profile from the water book for reference. It's the very top profile in the table.

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[jtmwhyte]

Thanks gents. Think I'll go with RO and tap water and adjust by batch


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[McGruff]

I use 70/30 RO/WELL water for my Pils and it works fine. Of course, ymmv. I started with 50/50, but went to 70/30 and it tasted much better. I didn't test my well water, just trial and error and am sticking with 70/30.