How do you like your Schwartz crisp/dry or rounded ? So Sulfate or Chloride accentuated?
In Bru’nwater speak I like Black Balanced a lot for it.
depends if you prefer american or german. for me, Das Schwarze of stuttgart germany is a favorite, and its a bit maltier.
Roast is a drying agent on your palate. You wouldn’t want to make it much drier with too much sulfate. However, In the case of a Schwartz, the amount of roast is fairly low. It’s mainly color that is desired, not the roast notes. So you could tolerate a little bit more sulfate in the water for a Schwartz. Still…not too much. The Balanced profiles might be appropriate. I would still dial all the additions down a bit since this is a lager and you don’t need 50 ppm calcium.