Help with RO water additions

[badlee]

It has been a very long time since my last post.
For the longest time, I have been using the water additions as stated in the wonderful water chemistry primer, but wanted to seek advice on additions for a specific beer.
I will be brewing a 17ltr batch of something resembling some kind of lightish pilsner.
2kg Castle pils
1lb Weyermann pils
500gr flaked rice

Perle hops, whole cone 4.5%AA
50gr @60
30gr@20
20gr @ flame out

What kind of water additions should I be looking to add, given that 100% RO water will be used. I am unable to get my head around ppm, so good old grams, ounces, teaspoons, or table spoons would be very helpful.
Thank you very much in advance and happy Sunday.
Lee

 

[DonT]

I use this spreadsheet to calculate water additions. And this page has a lot of good advice about amounts and such.

 

[Yooper]

It has been a very long time since my last post.
For the longest time, I have been using the water additions as stated in the wonderful water chemistry primer, but wanted to seek advice on additions for a specific beer.
I will be brewing a 17ltr batch of something resembling some kind of lightish pilsner.
2kg Castle pils
1lb Weyermann pils
500gr flaked rice

Perle hops, whole cone 4.5%AA
50gr @60
30gr@20
20gr @ flame out

What kind of water additions should I be looking to add, given that 100% RO water will be used. I am unable to get my head around ppm, so good old grams, ounces, teaspoons, or table spoons would be very helpful.
Thank you very much in advance and happy Sunday.
Lee

I think ounces and teaspoons could be too much. Salts are almost always weighed in grams. For a lager like that, less is more. Shoot for a mash pH of 5.2-5.3, and use just a little calcium choride (say, a teaspoon if you can't measure in grams) in the brewing water.

 

[hottpeper13]

You want between 50 and 75 ppm's calcium in the mash,but that amount in the entire liquor quantity would be more like a Helles. I adjust my mash to 75 ppm calcium with CaCl2 and don't adjust the sparge or the boil. I also add yeast nutes because of the lower calcium.

 

[SFC Rudy]

I use Brunwater for salt additions.

 

[badlee]

I use this spreadsheet to calculate water additions. And this page has a lot of good advice about amounts and such.

Thank you very much.

 

[badlee]

I think ounces and teaspoons could be too much. Salts are almost always weighed in grams. For a lager like that, less is more. Shoot for a mash pH of 5.2-5.3, and use just a little calcium choride (say, a teaspoon if you can't measure in grams) in the brewing water.

Thank you.