Pilsen water is the lowest in minerals of any water. First you would add a small amount of minerals to distilled or RO water as calculated by Promash brewing software. Then you would boil the water, let it cool and rack off the sediment. As soon as you rack off, reheat and start the brew. Just being exposed to the air will cause the temporary hardness to be above the Pilsen profile. A customer friend of Morebeer had extensive talks with George Fix on this concept (Thanks George!) and was told the allowed temporary hardness was above the profile but nowhere near as much as distilled water.
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