The very low hardness and alkalinity allow the proper mash pH to be reached with only base malts, achieving the soft rich flavor of fresh bread. The lack of sulfate provides for a mellow hop bitterness that does not overpower the soft maltiness; noble hop aroma is emphasized.

Calcium (Ca+2)
10 ppm
Magnesium (Mg+2)
3 ppm
Bicarbonate (HCO3-1)
3 ppm
Chloride (Cl-1)
4 ppm
Sodium (Na+1)
3 ppm
Sulfate (SO4-2)
4 ppm

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Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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