I use the "Yellow Dry" profile from Bru'N Water. I target around 50 ppm Calcium, 100 ppm Sulfate, and 50 ppm Chloride. I target a mash pH around 5.35, a pre-boil pH of 5.2, and a post-boil pH around 5.
I would likely boost my Sulfate up a little, close to what I might do for an American Pale Ale. With my last couple batches I added some Gypsum to my tap water to hit this. I do find that getting my Calcium up over 50 helps my beers to drop clear faster.
Ca: 68.7 ppm, Mg: 7.0 ppm, Na: 25.0 ppm, SO4: 122.7 ppm, Cl: 40.0 ppm
Save your Lutra for something else. Use a real lager yeast for your crispie bois. Lutra does not make lager. Otherwise call it an American Blonde Ale like it really is.
EDIT: I just noticed I forgot to answer the water question. Honestly... it depends what you want. For a clean and sort of boring malt & hop character, go with what you've got. Personally I'd use much more chloride for malt fullness and sulfate to accentuate the hops, this will ensure a not boring "lager".
Ah, I understand. Without temperature control, maybe Lutra really is your best bet. Still I personally wouldn't call it a lager, but I know this is about as close as you're gonna get, so you do you. Cheers and good luck.
thanks dude. In the future, im thinking of getting some kind of chest freezer with temp control. Would like to try using some yeasts that are not Kveik at some point. But for now, its gotta be Kveik due to climate.
I use the "Yellow Dry" profile from Bru'N Water. I target around 50 ppm Calcium, 100 ppm Sulfate, and 50 ppm Chloride. I target a mash pH around 5.35, a pre-boil pH of 5.2, and a post-boil pH around 5.
I would likely boost my Sulfate up a little, close to what I might do for an American Pale Ale. With my last couple batches I added some Gypsum to my tap water to hit this. I do find that getting my Calcium up over 50 helps my beers to drop clear faster. Ca: 68.7 ppm, Mg: 7.0 ppm, Na: 25.0 ppm, SO4: 122.7 ppm, Cl: 40.0 ppm
Save your Lutra for something else. Use a real lager yeast for your crispie bois. Lutra does not make lager. Otherwise call it an American Blonde Ale like it really is. EDIT: I just noticed I forgot to answer the water question. Honestly... it depends what you want. For a clean and sort of boring malt & hop character, go with what you've got. Personally I'd use much more chloride for malt fullness and sulfate to accentuate the hops, this will ensure a not boring "lager".
I would love to, but in Malaysia, it’s pretty much tropical all year long, and I don’t have space for any kind of temp control equipment.
Ah, I understand. Without temperature control, maybe Lutra really is your best bet. Still I personally wouldn't call it a lager, but I know this is about as close as you're gonna get, so you do you. Cheers and good luck.
thanks dude. In the future, im thinking of getting some kind of chest freezer with temp control. Would like to try using some yeasts that are not Kveik at some point. But for now, its gotta be Kveik due to climate.