So Ive started becoming more familiar with Bru’N’water I was wondering what should I shoot for with a water profile for a kolsch using bru n water ?
I recently saw a recommendation from Martin with ranges that pretty much fall withing the yellow balanced profile (if I remember correctly). For the batch that I currently have on I think I went with that and a mash pH around 5.34. Works well for me.
I will note that I am getting more of drying mineral profile off of this batch but that could be due to using a different yeast as I have brewed this recipe many times and don’t know what else it would be.
ok thanks, i didnt not know what to see the profile as. thanks.
I use yellow balanced as well. My water is fairly hard and I blend 60/40 RO/tap
thank you
After using Martin’s spreadsheet for the past couple of years I’ve found that pretty much all of the general recommendations in Bru’n Water (Brown Balanced, Yellow hoppy, etc) almost always fall within the acceptable ranges listed in the water book. The only thing I tend to research a bit more is the typical PH ranges for the style.
The latest Zymurgy features an article by Martin on Kolsches. It has a text box with boiled Koln water. It does fit in the yellow balance profile but not perfectly. Check it out.