Have been doing a lot of reading up on ion content and mash chemistry for creating that soft moutfeel in pale beers. I am wondering what a water profile that is a bit higher in Na and Cl would do for brewing NEIPA. Things that I have read: - High Na with high SO4 can produce harsh bitterness. - Na over 150 ppm with with higher levels of Cl can be "salty". - Na concentrations around 100 ppm accentuates mouthfeel and fullness in pale beers. - Cl between 100-200 ppm accentuates mouthfeel and malt sweetness. - Ca recommended at 50-200 ppm. Ca & Mg are the ions that account for water hardness. - Higher pH extracts "harsher" bitterness The best soft pale ales I have had have been very rounded with no harshness from hops. The beers have been a bit sweet, round, non-minerally, not hard. My next water profile for my house IPA will use CaCl, NaCl, and some CaSO4 for: Ca 50 ppm, Cl 175 ppm, Na 90 ppm, SO4 72 ppm & will target mash pH of 5.2 with phosphoric acid addition This keeps hardness down, Na and Cl to help with the mouthfeel, a little bit of SO4 for balance, lower mash pH for rounder bitterness. Sorry I am a bit obsessed with nailing this style. Thoughts?