Need help with Brun water

Ingredients
1

Been playing around with Martins spreadsheet and wanted to run this by you and make sure i am doing this right.
My water:
CA 48
MG 2
NA 2
S04 6
CL 7
HC03 138

trying to build water for a Gratzer:
CA 45
MG 31
NA 32
S04 6145
CL 67
HC03 80

By adding to mash:
Epson salt 1.2 gm/gallon
NACL .2gm/gal
Lactic acid .8 ml/gal and .47 to sparge

Grain bill 8lb oak smoked wheat malt and 8oz saur malt

Am i making sense? should I leave my water alone? Should I take a water chemistry class at the community college?

2

Brunwater will tell you what the final composition of the water is. What is it? And I guess there is a typo in the amount of so4?

3

My bad, S04 is 145. I am making a gratzer. See martin’s post

4

Ha…Gypsum paste

5

No kidding. Might be a solid block of gypsum at that concentration.  ;D

6

Drywall.

7

The number one thing is to get the right mash pH.  I don’t see a mash pH listed.

The general consensus here is not to chase the water that is traditionally used to make the beer style.  I would almost never add magnesium because of the possibility of metallic off flavors.  Chloride and sulfate levels can be important but sulfate doesn’t seem likely to be important in a sour beer unless it is to provide a little more sourness.  I try to avoid salt - I don’t just mean NaCl - additions to avoid saltiness in sours.

My $0.02 but I don’t know much about Gratzers.

8

Grodziskies are smokey, but not sour.

9

I saw the lactic acid and the saur malz so I presumed the beer to be sour.  Isn’t there a sour, smoky beer?

10

Lichtenhainer is slightly smokey beer along the lines of a Berliner Weisse. So sour with a littl smoke.

11

One of the things I really like about Bru’n Water is that Martin has the “boiled” profile as well. The User custom slots are nice as well. Ive added a few of the modified Trappist profiles from BLAM into my version. Its such a handy spreadsheet.