Going to brew a double/split beer tomorrow, a Kolsch and a German style Pils.
Here is my water (ppm):
Ca = 39.2
Mg = 4.0
Sulfate = 33
Sodium = 22.9
Will this get us in the ballpark?
What’s your Cl?
Personally I like my german pilsners nice and snappy with SO4 above 100 with a SO4:Cl=3 however I don’t think many would take that approach.
I personally wouldn’t use the same water for pilsner and kolsch but if I did I would probably go for something between yellow balanced and yellow bitter. Again, that’s just me. Most people don’t tend to agree with anything I say. Ha!
I don’t think that is true. 
Cl = 16
Ha! Should have said “most things”…
So…using my water “as is” would make for a terrible beer?
You have great water to build off of it appears. You can use what you have and just adjust for pH but it will just not affect the beer character very much. At least that’s my understanding. I don’t go any further than using bru’n water which gets me where I want.
Thanks. We will give it a go tomorrow.
Myron, what’s the alkalinity of your water?
Total Alkalinity (CaCO3) is 92.
Not bad. About what mine is. In general, it looks like your water is similar to mine.
That looks like a nice start for a kolsch. Not far off from my Denver tap. Maybe you could just brew as is and only adjust for your mash ph with acid malt or lactic/phosphoric. Then decide if you’d like to add salts to next batch. Cheers!
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