Czech pilsner water

[Ian_Newson]

Hi all, I'm planning my next brew to be a Czech pilsner (the recipe from Greg Hughes book, page 90) and I think since I live in a hard water area it's important I get the water right for this brew. I'm planning to use all bottled water, but I've realised I'm out of my depth when it comes to water profiles. I've been focusing on pH but I've suddenly realised there's a lot more to it than that, and I don't have enough time to learn for this weekend!

Does anyone have any suggestions for supermarket bottled water that would be good for a pilsner? Any supermarket is fine, they're all near by.

Thanks in advance!

 

[mirsultankhan]

Hi all, I'm planning my next brew to be a Czech pilsner (the recipe from Greg Hughes book, page 90) and I think since I live in a hard water area it's important I get the water right for this brew. I'm planning to use all bottled water, but I've realised I'm out of my depth when it comes to water profiles. I've been focusing on pH but I've suddenly realised there's a lot more to it than that, and I don't have enough time to learn for this weekend!

Does anyone have any suggestions for supermarket bottled water that would be good for a pilsner? Any supermarket is fine, they're all near by.

Thanks in advance!

I would expect any mineral water would be fine. Are there are cheap varieties of Scottish mineral water because I suspect its very soft like the Czech water. Which yeast are you planning on using, the one that is cited in the book? Wyeast 2001 Urquell lager?

 

[McMullan]

Something very soft. Highland spring water, maybe?

 

[McMullan]

You know what they say about great minds, don't you? :lol:

 

[Ian_Newson]

Thanks. Highland spring is a bit expensive. I got a bottle of asda Eden falls today, 1.10 for 5 litres so doable as I need 25 litres.

Here's a pic of the info:

View attachment uploadfromtaptalk1445461872191.jpg

 

[Ian_Newson]

Yes, I've got a pack of wyeast 2001.

 

[clibit]

Volvic appears to be very soft, Calcium 12mg/litre, magnesium 8mg/litre, sodium 12mg/litre. Failing that, nip to my house, very soft water on tap.

2 x 1.5 litres for �£1 at most supermarkets it seems.

 

[Ian_Newson]

Thanks clibit, unless I've misunderstood the Eden falls I've got is even softer, so I'll get some more of that I think.

Thanks everyone.

 

[clibit]

Thanks clibit, unless I've misunderstood the Eden falls I've got is even softer, so I'll get some more of that I think.

Thanks everyone.

Yep, the Eden Falls looks soft, and very cheap. :thumb:

 

[mirsultankhan]

This brewing business is getting more scientific everyday. I often wonder how they managed to find the right mash temperature before there was thermometers?

 

[Twostage]

Lidl, 17p for two litres and it is almost distilled water in profile.

 

[MyQul]

This brewing business is getting more scientific everyday. I often wonder how they managed to find the right mash temperature before there was thermometers?

I think I read about this a while back. What they would have done is mash in exactly the same 'recepticle' for exactly the same amount of time. Time after time, possible for generations. As modern HB's we know what variable effect what out come. Brewers centuries wouldn't have know this so would have stuck to tried and tested methods for probably generations. This I think is one of the reasons how certain beer style got associaciated with certain regions.

As modern brewers were quite spoiled. We can open a receipe book and say, this week I'm going to make this certain style, I'm going to adjust my water in this particular way, use that particular strain of yeast and use hops, and grains from all over the world. Brewers from times gone by simply wouldn't be able to do this and probably only ever brewed one maybe two different types of beer

 

[mirsultankhan]

I think I read about this a while back. What they would have done is mash in exactly the same 'recepticle' for exactly the same amount of time. Time after time, possible for generations. As modern HB's we know what variable effect what out come. Brewers centuries wouldn't have know this so would have stuck to tried and tested methods for probably generations. This I think is one of the reasons how certain beer style got associaciated with certain regions.

As modern brewers were quite spoiled. We can open a receipe book and say, this week I'm going to make this certain style, I'm going to adjust my water in this particular way, use that particular strain of yeast and use hops, and grains from all over the world. Brewers from times gone by simply wouldn't be able to do this and probably only ever brewed one maybe two different types of beer

Amazing! Perhaps this is where the idea of Master Brewer comes from, someone that had this knowledge passed down from generations. Perhaps like you say they boiled the water, used the same vessel, added a specific amount of cold water to reduce the temperature from boiling, used the same grains and achieved a consistency this way. I had visions of brewers feeling the side of vessels with their hands determining the correct temperature which is not very scientific but kinda artistic.

I know Mary Stuart dowager Queen of France and Queen of Scotland had her own master brewer, he used to conceal things and bring her messages of intrigue although I suspect he was a double agent.

 

[MyQul]

Amazing! Perhaps this is where the idea of Master Brewer comes from, someone that had this knowledge passed down from generations. Perhaps like you say they boiled the water, used the same vessel, added a specific amount of cold water to reduce the temperature from boiling, used the same grains and achieved a consistency this way. I had visions of brewers feeling the side of vessels with their hands determining the correct temperature which is not very scientific but kinda artistic.

I know Mary Stuart dowager Queen of France and Queen of Scotland had her own master brewer, he used to conceal things and bring her messages of intrigue although I suspect he was a double agent.

I definately think boiling a set amount of water then adding a set amount of grain and cold water would be how they acchieved the correct mash temps. And I think your correct in that brewers would be very secretive about there methods and very possesive about there kit - not knowing the things we do today.

I've also read, mainly in historical fiction of the period (I'm quite n avid reader of that kind of stuff. See my avatar. Its the front cover of the book, 'Tamburlaine must Die' by Louise Walsh), that Mary Queen of Scots had sercret messages passed to her in beer barrels.

 

[clibit]

Decoction/step mashing was used before thermometers to take a mash through a series of temperatures...

http://byo.com/malt/item/1455-temperature-management-homebrew-science

 

[Ian_Newson]

Lidl, 17p for two litres and it is almost distilled water in profile.

Thanks. That's crazy cheap. Already bought the asda stuff though.

 

[MyQul]

I did a quick google to try and find where I had previuosly read about how early brewers determined mash temp. I found this, which makes for interesting reading

http://www.breweryhistory.com/journal/archive/121/bh-121-066.htm

 

[mirsultankhan]

Decoction/step mashing was used before thermometers to take a mash through a series of temperatures...

http://byo.com/malt/item/1455-temperature-management-homebrew-science

I see, what would happen to the grain after you boiled it, wouldn't it release all kinds of things that you dont want? I liked this part, 'observing their reflection on the surface of the heating liquid. When they could no longer see their face the water was hot enough', thats awesome.

 

[MyQul]

I see, what would happen to the grain after you boiled it, wouldn't it release all kinds of things that you dont want? .

That's the bit I didn't get too because if you boil grains it releases tannins which make your beer astringent

 

[mirsultankhan]

I did a quick google to try and find where I had previuosly read about how early brewers determined mash temp. I found this, which makes for interesting reading

http://www.breweryhistory.com/journal/archive/121/bh-121-066.htm

fascinating article, the rule of thumb, sticking your thumb in until you couldn't stand it any longer, mash temperature reached! problem solved, panic over