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Zach
05/26/09 11:25 AM  
water chemistry for belgian styles
For those of you who treat your brewing water, what sort of profile do you use for your Belgian style beers? I live in Seattle where the water is very soft, similar to that of Pilsen. Usually I try to adjust to; Ca 111, Na 35, SO4 350, Mg 20, Cl 32, CO3 40, with a hardness of 350 for hoppy American and English styles. I think I should lower the Sulfate and maybe raise the Chloride a little for a malty Dubbel. What works well for you?
WitSok
05/26/09 09:11 PM  
Re: water chemistry for belgian styles
The two water profile I use most are Beerse and Willebroek. Beerse is close to Westmalle and Willebroek is near Moortgat. Of the two, I use Beerse more often. In BLAM, it recommended to adjust bicarbonate in the 200-250 ppm range. On pag 158, you can find average water profiles for the areas around the Trappist breweries.

Beerse

Ca 41, CO3 91, Mg 8, Na 16, SO4 62, Cl 26

Willebroek

Ca 68, CO3 143, Mg 8, Na 33, SO4 70, Cl 60

Zach
05/27/09 02:49 PM  
Re: water chemistry for belgian styles
Thanks, I'm brewing a dubbel right now with an approximation of the Willebroek profile. 12 gallons to be divided between 3 yeasts.

50% Munich 10L,

50% Pilsener,

Plus a pound of wheat malt

4 oz of pale chocolate

and 3 lbs of D2

BLAM says something about most of the Trappist breweries treating their water, but doesn't really elaborate in the three or so paragraphs he devotes to water.

WitSok
05/27/09 09:53 PM  
Re: water chemistry for belgian styles
From an ion/cation stand point, Willebroek should be better for a dubbel. More chloride to accentuate the maltiness, more bicarbonate to buffer the dark malts. Let us know how it turns out. Cheers, Dan
Josh
06/24/09 02:34 PM  
Re: water chemistry for belgian styles
Zach- BLAM states that the Trappists take their water as it is and only make adjustments to pH with food grade acid. The book also includes the water profiles for most, if not all of the monasteries.
 
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