Averagely Perfect Dubbel - Poll #33 - General Water Profile

-> Poll #32 <- determined that the fermentation temperature would be ramped up from 66F to 73F over a period of 2-3 days.

This poll will begin to build an overall water profile. I will approach the water profile polls as if the water is being built from distilled/RO water. Those wanting to use tap water can (of course) either ignore the results or build up/dilute it as appropriate (if possible).

Feel free to include comments about other aspects of the water you believe should be polled. (For example, if you believe salts containing Magnesium should be considered, discuss. Otherwise, I'll assume all chlorides and sulfates should come from Calcium salts.) The current plan is to start with this poll, regarding some general characteristics, then lock in specific numbers, and then (if warranted) explore other aspects suggested. In this poll, consider "Low" to mean less than 75 ppm, "Medium" to mean 75 ppm - 125 ppm, and "High" to mean greater than 125 ppm.

This will be a straight plurality poll. Combinations are unique.

For those looking ahead, the next poll(s) will continue to look at the water profile.

This poll will be open for 48 hours.

If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

The Averagely Perfect Dubbel Recipe so far...

5 Gallons into the fermenter
Target ABV: 7.0%
OG: 1.065
FG: 1.012
IBUs: 24 (Tinseth)
Yeast: Wyeast 3787 or WLP530
Mash (recommended): 60 Minutes @ 152F
Assumed Mash Efficiency: 70%
Boil Length (recommended): 60 minutes
Fermentation: Pitch at 66F, ramping up naturally or via temperature control to 73F over 2-3 days)

Grains/Fermentables:
---Belgian Pilsner Malt (86%)
---D-90 Syrup (8%)
---Caramunich (4% Total)
---Special B (2%)

Hops:
60 minutes: Styrian Goldings (1.2 ounces, 5% AA)
10 minutes: Styrian Goldings (0.5 ounces, 5% AA)

 

If anyone has buyer's remorse, speak up. If there's enough support, we'll get that one going.

Regarding syrup addition time, we can poll that. Theoretically it could affect the bittering addition, but since the models don't cover impact to IBUs of staggered gravity additions, the IBUs are built as if the syrup is going in at the beginning.

We can also poll CO2 volumes.

 

And the winner is: Medium Chloride, Low Sulfates