Averagely Perfect Kölsch - Poll #24 - General Water Profile

Poll #23 <- determined that the boil length will be 75 minutes.

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.

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

For those looking ahead, the next poll 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 PM. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Pollster reserves the right to cast (or not) tie breaking votes.

The Averagely Perfect Kölsch Recipe so far...

ABV: 4.8%
IBUs: 25 Tinseth
OG: 1.045
FG: 1.008
Yeast: Wyeast 2565 Kölsch
Fermentation Temperature: 62F

Mash at (recommended) 149F for (recommended) 60 minutes:
- German Pilsner Malt (90%)
- Wheat Malt (10%)

Boil 75 minutes, Hops at:
- 60 Minutes: 50% Hallertau Mittelfrüh and 50% Tettnang
- 5 Minutes:
----Hallertau Mittelfrüh - 0.35 ounces
----Tettnang - 0.40 ounces

 

Low and Low it is.