California Common water profile

[Wrighty69]

Looking to brew two gallons of California Common in the morning. I've recently upscaled from small stove top to a 20l boiler BIAB and still getting my head around salt additions. Could someone please advise if my water profile will cause problems as it's warning "Your final and target liqour differs by greater than 10%". Thanks in advance.

 

[Appleton Brews]

Pretty soft water I wouldn’t add anything to that as CC is lager like.

 

[JockyBrewer]

Looks fine to me, go with what you’ve got there.


Although personally for a Cali Common I’d have a bit more of everything - more calcium, sulphate and chloride.

 

[Northern_Brewer]

still getting my head around salt additions. Could someone please advise if my water profile will cause problems

I’d have a bit more of everything - more calcium, sulphate and chloride.

Yeah, that.

You have very soft water but even USians generally go for a minimum of 50ppm calcium as you need it for the mash enzymes to work and for yeast flocculation, whereas British brewers will generally target 100ppm calcium as an absolute minimum for just about everything except lager. My impression is that USian brewers tend to aim for somewhere around 80-100ppm chloride and sulphate when brewing Commons, so as the man says "a bit more of everything" until you get them up into that kind of region.

 

[dmtaylor]

Looks fine to me. Go with what you've got. And don't ever overthink it.