is my water profile suitable for brewing extract IPAs?

Discussion in 'Homebrewing' started by makisupapolice14, Aug 28, 2014.

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  1. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    http://www.cityofrochester.gov/waterquality

    sorry you have to select the pdf file on the main page to view it. I know with extract brewing H20 supply isn't as critical but I wanted to seek advice to see if there is anything I need to do to boost or lower certain elements present in my supply. I'm brewing a celebration ale clone next weekend and would like to purchase whatever I need to treat the water at the LHBS.

    As you can see from the page Rochester, NY has very good tasting drinking water but I just moved back here so I am uncertain how it will behave with IPAs compared to my old Syracuse water supply.

    Thanks!
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    The problem you'll have is that you don't know the mineral profile of the water used to make the extract. These minerals will be additive to whatever minerals are in your water. Also, the water report you linked doesn't show all of the ions that are relevant to brewing. But it does show Chloride at 250 ppm. That is very high. Too high really for any beer style I can think of, from a flavor perspective. You might consider using distilled or RO water, either entirely or to dilute your tap water.

    Edit: I misread the report. The 250 was a maximum acceptable level. The chloride levels are okay. Still, you won't know what's in the extract, and some ions, like sulfates are not listed in the report. Sulfates are pretty important, especially for IPAs that you mentioned.
     
    #2 VikeMan, Aug 28, 2014
    Last edited: Aug 28, 2014
  3. makisupapolice14

    makisupapolice14 Pundit (799) Jun 5, 2005 New York

    Thanks maybe I can contact them for further info.
     
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