I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen.
In the book Designing Great Beers by Ray Daniels,
Munich -- or more properly, Bavaria -- ... has the most cohesive history of weisse beer brewing of any area in Germany. (pg 339)
Oddly, the author doesn't include any water profile in his wheat beer section, even though he does so for the other styles as far as I can tell (I haven't finished it yet).
In his Bock section, he includes the water profile of Munich's water:
- Calcium - 75ppm
- Magnesium - 18
- Sodium - 2
- Carbonate - 180
- Sulfate - 120
Is it appropriate for me to conclude that Munich's/Bavaria's water is that which I should use to make a bavarian hefeweizen?
Incidentally, the author states:
[Shifts] in zymo-demographics in Europe, along with the craft beer revolution in America, have shaped a wheat beer landscape that is quite different in the late twentieth century than it was even ten years earlier. (pg. 343)
I can't find the page right now, but he also states that back in the old days, wheat beers in Germany were made with only 1/3 wheat and 2/3 barely, which is nearly the opposite today.
Would this have any effect on the water profile?