It is true that water with high sulfate content enhances the sharp, bitter aspect of the hops, it's easily overdone. I think of brewing water as a way to brighten the color and taste of my beer, in much the same way a treble control is used to increase the brightness of music during playback.
BEERSMITH 2 ADD ONS FREE
You can further improve the taste of your beer by increasing its malt flavor, while offsetting harsh bitterness, by adding a little Calcium Chloride and Epsom Salt to the same filtered, chlorine and chloride free water. I also learned how brewing water properties can easily be adjusted to significantly improve the flavor, taste, color and quality of all my beers. In my fourth year of home brewing I dove into brewing water properties and discovered how they influence the fermentation characteristics of wort. When brewing all grain recipes a lower mash temperature produces wort that ferments into a thinner bodied higher alcohol beer and a higher temperature mash produces wort that ferments into fuller bodied sweeter tasting beer. Mashing at a low temperature, 148*F, results in a cleaner, drier finish to the beer with a lower final gravity.
Mashing at a higher temperature like 156*F will result in a more malty beer and an increase in body and final gravity. If you're brewing all-grain, you definitely want to to adjust the mash temperature to match the desired body of your beer. I scaled this recipe to 5 gallons with BeerSmith 2. Original Brewer = Vincent Rokke from Fargo, ND. This was in the Light Lager Category 1: of 191 different entries. NotesThis recipe won the Gold Metal at the 2011 National Homebrewers Conference (NHC) in 2011.
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