Looking for experienced opinion for water profile on a Trappist Tripel. So far I’m planning 1.085, 80/20 pils/sugar. 30 cibu from Tett and Hall Mitt. Wy3787.
Not yet able to find a reliable water suggestion
Thanks
I use enough CaCl2 to hit 40-60 ppm Ca and around 70-86 ppm Cl. I get about 20-30 SO4 from Meta and add NaCl to taste. I use this on my Single, Dubbel, Tripel and Dark Strong. I should add that all four of those beers are Trappist inspired. If I do a straight up homage to Rochefort, Chimay, or Westmalle, I only go after the flavor ions and neglect everything else.
I use distilled as my source. I use that same profile for the five beers I brew; the four listed above and my imperial stout:
Ca: 43-61 ppm Mg: 0-7 ppm Na: 0-6 ppm SO₄: 28-54 ppm Cl: 76-118 ppm HCO₃: 0 ppm K: 8 ppm
As an aside, I typically mix in a percentage of Vienna in these types of beers as well.
EDIT: If in doubt, and since you are using 3787, just use the Westmalle profile. They treat thier water minimally for iron reduction so the oft quoted numbers are a good jumping off point. From BLAM:
Ca: 41 ppm Mg: 8 ppm Na: 16 ppm SO₄: 60 ppm Cl: 26 ppm
Great, thanks