Greeting all, Have spent the last 2 hours searching and reading about water profiles and additions. I am planning on using R/O water for next batch of weiss beer and am having trouble finding a target profile for hefe/ weiss beers. I have seen alot for pilsners and stouts but not one that gives a good starting point for what I am looking for. Does anyone have any links to page(s) that has starting levels, not calculators, but somewhere with a list of target starting values to make a good sweet hefe/ weiss. I have seen all the munich, dortmund profiles but these are for pilsners and krystals. Also, Brunwater makes no sense to a novice like me. Thanks in advance
3-1/2 grams of calcium chloride added to each 5 gallons of RO water is likely all you need. Keep it simple. Wheat is high in pH, as is light colored barley base malt, so you will need some form of acidification for the mash. 3% of your grist weight as Acidulated Malt should suffice here.
From my last hefe: Started with Distilled water. 6 grams of CaCl2 in the mash. Also used Lactic Acid in the mash to finish bringing the pH in range. (The Ca also lowers the mash pH.)
