To create this water I went to the web page of the water department of the city of Munich and read the current water report. There is a undissolved and dissolved chalk option.
This is the water I tend to used for dark German beers, in paticular for my Schwarzbier. This water, Pilsner malt and 2% acid malt in the grist should yield a mash pH round 5.4.
It has no alkalinity and a calcium level of ~60 ppm. This water I have used for German Pilsner and American Pilsner with success. Munich Helles (with the use of 2-3% acid malt in the grist).While it makes a great water for Weissbier, in fact the dissertation was about brewing Weissbier, it is not necessarily the water that the Weihenstephan brewery uses. It is not often that I come across actual brewing water analysis data in the literature but the Markus Hermann's dissertation gave an insight into the water that is used for brewing studies at the Weihenstephan brewing school in Freising, Germany. I use this water with a 97% Pilsner malt and 3% acidulated malt (Sauermalz) grist and get a mash pH of about 5.3-5.4. I don't know if they are adding additional minerals when they brew their lighter beers with that water but it is very likely that they don't. Paulaner, for example, uses a deep well from which they get very soft (~ 2 dH / 30 ppm CaCO3 Hardness) brewing water. I have used this for one batch and despite the low calcium level did not have problems with the getting the beer to clear. This is a very soft water option for a Munich Helles or a Pilsner.
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