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
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.
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
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.
