Water’s an ingredient, right?
I’m looking for a target profile for Westmalle. Years ago, I found this profile for Promash…
Ca 65
Mg 7
Na 16
SO4 48
Cl 30
HCO3 159
Does anybody know how accurate that might be, or have other suggestions?
Surprisingly enough, when you look at a map Westmalle is about 100 miles due west of Dusseldorf, Germany. Not that it has anything to do with the water profile, but I would think they get it from a well. They are very secrative with their brewing process.
BLAM may offer some tips. I don’t recall what was stated off the top of my head, but I don’t think it was very specific about the water.
I’m not sure if any of Michael Jackson’s books offered any clues but I’m sure some others may chime in with some info.
Thanks, Ron. I’ve found several sources that mention they get it from a well. It seemed like the HCO3 was awfully high, but maybe not. I’ll take a look at BLAM when I get home.
http://www.unm.edu/~draper/beer/waterpro.html
You could also try this forum in Belgium, I think theres a poster who works at Westmalle.
http://vlaamsehobbybrouwers.yourbb.be/
Thanks! That makes it look like the HCO3 is much lower than the one I have. It’s curious to me, though, how both of them have a high sulfate:chloride ratio.
that’s one thing that jumped out at me - how is the HCO3 that high while the others are all medium/low.
didn’t comment though since I’ve never had westmalle, much less brewed it.
The dubbel is an awesome brew. Probably one of my all time favorites.
I should just bring back water samples from different parts of Belgium, it wouldn’t be a bad idea other than lossing luggage space.
Unless you were able to get a sample of the mash liquor from the brewery, it wouldn’t necessarily tell you anything anyway. They could very well have their own RO units.
Besides, I’d hate to see you give up beer space in the luggage. 
That really is the problem with targeting water from specific areas of the world, they may very well treat their water anyway, so water profile may be almost meaningless.