Water profile help

Do not add epsom salt or baking soda to an IPA. That has disaster written all over it.
Also, one should really know the grain bill before making salt recommmendations.
Good luck with this one.

 

OP has posted grain bill from above:

`` The grain bill is 11 pounds american pale 2 row
12oz american caramel / crystal 40l ``

 

Ok, my bad.

 

Did you read the post by @MLage of:

"This is Randy Mosher´s IPA profile. I´ve being using it with great results."

Cheers!

 

Jack, there `s no need to follow these homebrewing gurus in order to get FANTASTIC beers. I think we must keep brewing simple, following our experiences,they have extremely more knowledge than most of us have, it doesn`t worth to risk a batch of beer trying to copy a mineral water profile used for a person who has lot of more knowledge than we have (redundant)and without the proper equipment/tools.
If you want a bitter-hoppy flavored beer just use a little more hops than Mr. Randy Mosher would use ,to get the same result without risking a whole batch.IMHO

 

I´ve being using Randy´s profile in my last 10 batch of IPAs. Great results I get from that.

If you say "You don`t need to bother using Epsom salt and Baking soda", perhaps you need to study a little bit about water adjustments.

"Lets keep it simples"...it is all good if you want to keep it simple, as it should be ok if one wants to take it further.

"Do not add epsom salt or baking soda to an IPA. That has disaster written all over it." Gotta laugh at that one too.

It is very funny how people are afraid of what they do not know and do not want to know.

@Sonners3210, you can adjust your water as my previous post and you will not "risk a batch of beer". This water profile is well known and vastly used by brewers. Go on and nail it...you won´t regret.

As for the others, come on guys, no superficial criticism.

 

" It is not very advisable to get such a huge Sulfates content in a water with high levels of sodium(harsh bitterness), but if the OP wants to take the risk is up to him." you are right there, but his water is a RO water...I would just be concerning Sulfate/Sodium relations if sodium was above 50, maybe.

 

I know perfectly how to add salts to a mash and sparge water , that´s why I say don´t bother doing that, you must respect people opinions and do not laugh about what others have posted.

 

At the moment i sad that OP has posted a water chemistry report saying Sodium was 40 ppm and there was a bakiing soda addition of 1,4 g

 

Indeed, Jack. Cheers!

 

To know how to add salts to your water everyone does. 1) Scoop up the salts -> 2) Throw them in the ketle. This is how to add the salts.

BUUUUTTT...

By saying "Do not bother doing that" proves you do not know the benefits of it.

 

Being the water expert that you are: could you explain to us the benefits of adding Mg and Na to an IPA?

 

I have posted above :


Assuming you are going to brew 5 gals of beer and according your desired water profile(too much sulfateIMHO) for a water/grain ratio of 1,5 qt/lb you will need to add :

7,5 grams of Gypsum
1,5 gram of CaC


Then I have posted :


` The other minerals do not need to be adjusted.`

What is happening to you is you do not read carefully what others have posted, i said don`t bother using Epsom Salt and Baking Soda , I do not find a good thing to add cabonates to an IPA.
Have you noted a difference of beer flavor when water has 5 ppm of Mg or 38 ppm?. I would like to hear another sarcasm.

 

Do tell.