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Water Profile Question...

Discussion in 'Homebrewing' started by ditch, Jan 25, 2013.

  1. ditch

    ditch Member

    Location:
    Virginia
    I have been playing with my IPA water profiles since I got a water chemistry testing set and pH meter for Christmas. Now I know higher Sulfates balanced with Chlorides (2or3:1) help with hop flavors. I did notice a beer I made with too much CaCl tasted quite muddled. So, my question is, is less more or is more more within this balance? I have 2 profiles here that are pretty much in SO4/Cl balance, but one is using more salts and has a much lower RA. Which one would you go with and why? Or would you go a completely different route?

    2tsp Gypsum and 3/4tsp CaCl gives me:

    Ca 116 pH 5.69
    Mg 7 RA -64.92
    SO4 193
    Na 17
    Cl 57
    HCO3 27

    1.25tsp Gypsum and 1/2 tsp CaCl gives me:

    Ca 81 pH 5.73
    Mg 7 RA -39.93
    SO4 130
    Na 17
    Cl 43
    HCO3 27
  2. hopfenunmaltz

    hopfenunmaltz Member

    Location:
    Michigan
    Don't spend too much time on the SO4.to Cl ratio.

    I have been brewing IPAs with SO4=300+, and Cl in the 30-50 range.
  3. jmich24

    jmich24 Member

    Location:
    Michigan
    My IPA water profile FWIW.

    Calcium(Ca):103 ppm
    Magnesium(Mg): 15 ppm
    Sodium(Na): 8.7 ppm
    Chloride(Cl): 32 ppm

    Sulfate(SO4): 195 ppm
    biCarbonate(HCO3):109 ppm
  4. HerbMeowing

    HerbMeowing Member

    Location:
    Virginia
  5. Tebuken

    Tebuken Member

    Location:
    Argentina
    I do prefer :

    1.25tsp Gypsum and 1/2 tsp CaCl gives me:

    Ca 81 pH 5.73
    Mg 7 RA -39.93
    SO4 130
    Na 17
    Cl 43
    HCO3 27

    But i think you must get you Ph mash between 5,4 - 5,5 ,you could add a pinch of citric acid to get it, you can go pinch by pinch taking readings with your phmeter.

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