Helles Water Profile

Discussion in 'Homebrewing' started by nathanjohnson, Mar 15, 2012.

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  1. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    I'm brewing my first lager on Saturday, a helles, and I'm having a hell of a time trying to figure out what the best water profile for a helles should be. There doesn't seem to be a good consensus. My tap water is: Cl: 17ppm, Na: 8ppm, SO4: 13ppm, Calcium hardness: 50 ppm as CaCO3, Total hardness: 61ppm as CaCo3, alkalinity: 60 ppm as CaCO3, ph: 7.72.

    I also have the ability to dilute with RO water, or use RO water exclusively. I have all the standard water adjustment minerals, but no sauermalt or acid, so I was hoping to do this with water only, but most of the recommendations I'm seeing involve an acid adjustment. I can go to the LHBS to get some if that's truly the best way.

    Any recommendations? Thanks!
     
    #1 nathanjohnson, Mar 15, 2012
  2. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    A Helles will not have enough acidity from the grains. Acid would help adjust the pH down to 5.5 at room temp..

    For your water, I would use RO at least 1:1 to get the alkalinity down lower. Then you want to add some Ca back to get it up to 50 ppm. I would use CaCL2 and a little gypsum, you want more Chloride for this beer, but some SO4 is good.
     
    #2 hopfenunmaltz, Mar 15, 2012
  3. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    Your water is similar to mine but a bit harder... similar to Munich water taken from the river, not wells. It should make a good helles. Ideally, you would adjust mash and sparge pH with a little acid, but failing that, raise the Ca to 50+ppm as hopfenunmalz says. Keep some acid on hand in the future; it makes things much easier and a little goes a long way.
     
    #3 skivtjerry, Mar 16, 2012
  4. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    Agreed. The ideal Helles water is going to require some acid. I like using acid malt, with your water and a 50/50 RO cut 3-4oz of acid malt should get you there. Its my preferred method over lactic.
     
    #4 jlpred55, Mar 16, 2012
  5. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    Thanks for the suggestions. I picked up some lactic acid, so I'll use that to adjust the pH.
     
    #5 nathanjohnson, Mar 16, 2012
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