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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: Kolsch Tips? (mossview5)


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Date: Fri, 27 Jun 2014 08:14:51 -0400
From: mossview5 <mossview5 at gmail.com>
Subject: Re: Kolsch Tips?

All looks good excepting the mashing water treatment. While the small
addition of CaCl2 is appropriate, it alone is not likely to move the mash
pH down into a desirable range around 5.3. An external acid addition via a
lactic acid or acid malt addition will be required. For German styles,
those acids are desirable since they contribute lactate which is a
component in the overall flavor profile.

You mention sparging water acidification. Due to the very low alkalinity of
Seattle water, there is little need to acidify that water. But it doesn't
hurt. It should only take a few drops per gallon to make the pH drop like a
rock.

Martin Brungard
Carmel, IN

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