NZ Pale Ale with a hit of USA - not overly bitter, good caramels accentuated by floral notes and grapefruit and lime flavours.
http://www.forum.realbeer.co.nz/profiles/blogs/brewing-a-good-nz-pale-ale
Try and achieve a mash ph of 5.5 and get just enough Magnesium (around 10ppm) and Calcium (around 50ppm) for a healthy fermentation.
Raise Calcium from 12 ppm to 50ppm
Raise Magnesium from 2.45 ppm to 10ppm
Reduce pH from 7.4 to 5.5
Hamilton Water
pH = 7.4
Total Alkalinity g/m3 as CaCO3 40.5
Total Hardness g/m3 as CaCO3 40.0
Dissolved Magnesium g/m3 2.45 - need to raise this by 7.55 ppm
Dissolved Calcium g/m3 11.98 - need to raise this by 38 ppm
Parts per million (ppm) is usually defined as 1 mg/L CaCO3
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