Leipziger Gose and the brewing water in Leipzig

In order to brew an authentic Leipziger Gose I would say it is a good idea to try it with brewing water from Leipzig.

I will give you the numbers for my own water, that comes from ground water from around Leipzig, the different wells differ a bit but the main characteristics are the same:

	ppm
calcium	80
magnesium	15
chloride	44
sulfate	165
sodium	25
potassium	5
bicarbonate	85
alkalinity as CaCO3	70
total hardnes as CaCO3	262
residual alkalinity as CaCO3	4

all together there is a good level of minerals in there but residual alkalinity is quite low. So it is well suited for pale beers.

The water is special because it is high in sulphate thus has a high sulphate to chloride ratio.

In its ratios it is similar to the Burton on Trent water but with lower total levels of sulphate.

Such a water is said to make the beer taste sharper and more acrid, as well as more hoppy and less malty.

The addition of salt to the brewing water is a way to level up the chloride and get a more balanced taste.

Nevertheless the Sodium makes it taste more mineraly.