Pilsner With Ashbeck Water

[Saisonator]

I wondered what additions you have found works well with Ashbeck water to make a pilsner?

 

[strange-steve]

You could probably use it as is, but personally I'd add a little calcium chloride, maybe 0.1-0.15g/L.
Although pilsner can be quite hoppy, using gypsum can cause some harshness in the bitterness, especially when using noble hops. Using calcium chloride instead will keep the bitterness smooth while enhancing the malt flavours.

Edit to add: you might find the mash pH a little high, so a small acid malt addition would probably be a good idea, something like 2% of the grain bill.

 

[Ajhutch]

I just did a Weissbier and found some other forum posts that recommended using pilsner water for it. Like Steve, I used 2% acid malt and 0.1g/L of calcium chloride to get that.

(Edited to correct calcium chloride figure)

 

[strange-steve]

I just did a Weissbier and found some other forum posts that recommended using pilsner water for it. Like Steve, I used 2% acid malt and 1g/L of calcium chloride to get that.

You mean 0.1g/L?

 

[Ajhutch]

You mean 0.1g/L?

Yes! Might edit that....!

 

[ACBEV]

I use Ashbeck water in my beer quite often. For a Pilsner type beer I'd use 25L Ashbeck and 10L tap water, I also adjust the PH of the brew water down with phosphoric acid, from 6.2 to 5.8, the mash will take it down a bit further.

 

[Saisonator]

Thanks for that guys.
Just have to decide whether to get some acid malt or just go with the lactic acid I have here.