Averagely Perfect Kölsch - Poll #25 - Specific Concentrations for Chloride and Sulfates

Poll #24 <- determined that the water profile will be Low in Chloride (less than 75 ppm) and Low in Sulfates (less than 75 ppm).

This poll will determine specific concentrations (in ppm) for Chloride and for Sulfates. When they have been determined, the concentration of Calcium will naturally follow, since the Chloride and Sulfates will come from additions of Calcium Chloride (CaCl2) and Calcium Sulfate (CaSO4), respectively. (A possible sidetrip here would result if there is a clamoring to consider adding some sodium via NaCl. In that case, some of the Chloride would be coming from NaCl.)

In this poll you should click on two checkboxes... one choice for Chloride and one choice for Sulfates. Do not click on more than one choice for each ion. If you want an amount that's not listed for a particular ion, write it in, and don't click a checkbox for that particular ion. Write-ins need to be clear... if I can't understand what you're saying, or if it's not clear that it's a write-in, it will be ignored. Write-ins must be consistent with the previous poll decisions, i.e. Chloride votes must be for less than 75 ppm and Sulfate votes must be for less than 75 ppm. After discarding any outliers, I will compute the mean for each ion.

Feel free to include comments about other aspects of the water you believe should be polled.

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
Water: Low Chloride and Low Sulfates

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

 

The means are 53 ppm Cl and 51 ppm SO4. So Ca will be 51 ppm.