Brewing water for Bitters

Physics, chemistry and biology of brewing. The causes and the effects.

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Brewing water for Bitters

Postby timmse » Sun Nov 18, 2012 5:43 am

Hi Guys

Im getting ready to brew an english best bitter and im wondering about the water. I want to mimick Burton on trent water, but increasing sulfate to 800 seems a bit much :)

Can I stop at 400-500 sulfate and still achieve a great Bitter?
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Re: Brewing water for Bitters

Postby slothrob » Sun Nov 18, 2012 8:23 am

You should see a generous effect of sulfate at 400 ppm. Ken Schwartz recommends a water profile with ~330 ppm sulfate.

I usually prefer a lower concentration of sulfate, personally, but I think that range would be a good place to start if you wanted to see what Burtonizing your water might do without going too far over the top.
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