Influence of Maltster's Water

[DrPaulsen]

Based on a conversation I had awhile back, I posed the following question to the Brew Strong guys. Since I find this an interesting topic and Palmer bothered to respond, I thought I'd share.

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A buddy of mine attended a workshop at the Craft Brewer's Conference in April and heard that the chemistry of the water used by a malting house significantly influences how that malt performs in a mash. I believe the theory goes that much of the mineral character of the water remains behind once the grains are kilned. As a result, for identical brewing liquors, a mash for a Munich Helles made with Briess Pilsner malt would have a different pH than one made with Weyermann Pilsner malt.

I don't recall this topic coming up in the 4 waterganza episodes of Brewstrong. It seems to me that you guys assumed all malts were relatively equal and mash water perturbations should be calculated independent of grain origin.

Do you have any thoughts on the influence of water chemistry used in the malting process relative to its impact on mash parameters? Do you think it's even possible that malts from different maltsters would perform differently in identical mashes?
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[DrPaulsen]

Here's Palmer's response:

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Hi Lee,
At this point I don't have any data on the influence of water composition at malting to any performance charactoristics. I would like to see that paper. I will contact the BA and see if I can order the proceedings.
But Yes, I am sure that different malts from different maltsters behave differently under the same conditions - the question is to what extent.
Thanks!
John
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