Water Profile for Session (Rye) IPA

I don't know, probably something down the middle like 1:1, but I would double the flaked rye and nix the carapils (imho)

 

For a session Rye IPA of 1.045 OG I would even go so far as to borrow 10% oatmeal from the pantry and save the Carapils...but hey that's me. On the plus side: at least you are not getting a lot of roasted marshmallow (according to the sensory profile anyway) cheers

 

The real answer of course is it depends on what you want in your final product. On this one I would want the hops there but you also want the rye to shine too (I assume). Personally on this I would shoot for an approximate balance that favors the chloride a little bit, but I would target to have both somewhere in the middle of their respective typical ranges.

If you want the hops to shine a little more, just have the sulfate a touch above balance. On this one though, I don't think being too far in one direction is what you want.

Of course, this is just my opinion.

 

From what i've learned so far with salt additions, with that much hops,i think too much gypsum enhancing bitterness and hop flavor would over power everything else.I used 9 grams in a blonde ale (22ibu) and that's all i taste along with dryness. I would probably do a 2-1 or 3-1 chloride/gypsum ratio. I'll have a better understanding of what does what after this brewing season.Keep us updated.Also interested in the copper carapils.

 

My last brew was something really similar, although my OG ended up at 1.054. I targeted pretty close to a 1:1 ratio, but tending toward the chloride a little bit. It's been under (high) pressure now for 3 days. I'll lower it to serving pressure tonight and pull my first sample. I'll report back, assuming the carbonation (or lack thereof) doesn't skew the result.

When I was formulating my recipe, I was looking for the water profile of Alpine Nelson. I had a Not Nelson at the brewpub earlier this year (which is supposedly the same beer with different hops) and it left a great impression. Does anyone have any clues about Alpine's (not Green Flash's) water?

 

My last session IPA was one of my best beers. At 4.9% I got lucky and nailed the mouthfeel and bitterness level. I had the chloride just under 150 mg/l and the sulfate at around 125 mg/l. That worked well for me with a NEIPA hopping schedule.

 

For a session beer target a lower level of hardness... keep CA closer to 50 and get some of your CL and S04 from NaCl and MgSo4. Actually a decent amount of CL from NaCL.

 

True I don’t add much but it does contribute a decent amount of S04. I am more focused on NaCl additions lately. It can be really beneficial especially to lower ABV beers and the taste threshold is really high.

 

How about 97 ppm Ca, 162 ppm SO4, 83 ppm Cl, 21 ppm Na, zero Mg, and zero alkalinity?

For every 5 gallons of good RO, or distilled:
------------------------------------------------------------
5.5 g. CaSO4 (gypsum)
2.0 g. CaCl2 (calcium chloride)
1.0 g. NaCl (salt)

I'm interested in the Carapils Copper. It's been around for a year now, but none of my LHBS's will touch it.

 

Why would there be any need to compensate for lower OG?

 

I'm going to say lean towards chlorides. Why? To me, session ipas usually miss the mark on malt backbone as well as body. I think the trick is to emphasize the malts, as the hops would easily overpower a light grist. The addition of adjuncts will help with body, but give the brülosophy podcast about mash temps a listen. Maybe just mashing higher will help as well.