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water profile for kolsh/ dusseldorf alt

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Dec 28, 2011
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I am going to brew a kolsh this weekend and a Dusseldorf alt the following weekend. i want to take a stab at treating my own water for both, to gain more control of the style of my beers.  I have been searching the web for the water profile of koln, germany and what i got seems a little high for kolsh.  the brand i like Sunner seems like it would use a softer water.  Also, i have read that the traditional brewers either use their own wells, or mix softer water with the water from the city.  does anybody have a link, insight, or water profile for both these styles?
 
Something like this:

Ca = 50
Mg = 5
Na = 5
SO4= 55 Cl=70
HC03=0

The point is that you need 50 ppm of Calcium for the yeast...and as little of everything else as possible.  Keep sulfate below chloride for malty emphasis. 

 
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