BeerBorg

I bought the Czech Pilsner kit from Northern Brewer and I want to brew this one up right, which means getting my water profile right.
My tap water profile is just about useless, so I always dilute with distilled water and usually add back in lactic acid and calcium chloride, but for the Pils style, I'll need to do more work from that. In my research for the proper Pils water profile, I've found (according to John Palmer's How to Brew) that the Pilsen water profile is as follows:
Calcium (Ca) = 10
Magnesium (Mg) = 3
Chloride (Cl) = 4.3
Sodium (Na) = 4
Sulfate (SO4) = 0
The mash pH should be between 5.1 and 5.5

Braukaiser's website has this for Pilsner water profile is:
Calcium (Ca) = 59
Magnesium (mg) = 8
Chloride (Cl) = 63
Sodium (Na) = 0
Sulfate (SO4) = 89
Mash pH about 5.4

As you can see there is a huge difference between the two profiles. I can't get close to Palmer's numbers; if I start with 100 % distilled water and add minerals back in, it seems impossible for me to even get close, particularly the 0 Sulfate number.

However, I can hit Braukaiser's numbers almost spot on. But, in my EZ Water Calculator the Chloride / Sulfate Ratio is .67 (may enhance bitterness). Braukaiser's Chloride / Sulfate Ratio is .71 (may enhance bitterness). I would think I would need a ratio that is either balanced or one that may enhance maltiness for a Pilsner???

Can anyone help me to create a good water profile for this? Or recommend profiles that they have used with good results?

Brewers Friend lists Pilsen water profile as
Ca = 7
Mg = 3
Na = 2
Cl = 5
So = 5
HCO3 = 25 (Bicarbonate)

FWIW!

Dawg LB Steve wrote:Brewers Friend lists Pilsen water profile as
Ca = 7
Mg = 3
Na = 2
Cl = 5
So = 5
HCO3 = 25 (Bicarbonate)

FWIW!

I saw that one too...and I can get really close to that:
Ca = 4
Mg = 2
Na = 2
Cl = 6
So = 8
And this gives me a Chloride / Sulfate ratio of .83, which is balanced according to EZ Water.

Braukaiser's profile is going to give you a sharper bitterness. The others more soft/rounded.

Actual Pilsen water is very low in Ca, but the mash adds some Ca all on it's own. Which is something people seem to ignore sometimes.

If you are working with the Palmers or the Brewers friend numbers above as your base water profile, then the actual Ca after the mash is going to end up very similar to the Braukaiser's numbers.

That makes me wonder of Braukaiser's numbers came from "what was in an actual tested beer" vs. "what was in the base water". Or maybe Braukaiser simply likes more sharply bitter seeming bohemian pilsners. Which there are commercial examples of, so it's not necessarily "wrong".

BlackDuck wrote: I saw that one too...and I can get really close to that:
Ca = 4
Mg = 2
Na = 2
Cl = 6
So = 8
And this gives me a Chloride / Sulfate ratio of .83, which is balanced according to EZ Water.

I don't see how that profile can go wrong, if you can get that, it should be fine.

Thanks Mashani....As long as I can measure in .25 gram increments, then I can hit these numbers. At least the EZ Water Calculator is telling me I can get these numbers!!