im trying to get an idea on what your target water profiles are for whatever beers you guys make. my city water here in Orange, CA. sucks. I have to resort to RO and build up the salts. Looking for that Vermont Syle IPA Water profile. If you can copy and fill your own profiles, that would be awesome. Stlye: xxxxxxxx pH xxxxxxxxxxx Calcium (Ca) xxxxxxxxx Magnesium (Mg) xxxxxxxxxxx Sodium (Na) xxxxxxxxxxxx Sulfate (SO4) xxxxxxxxxxx Chloride (Cl) xxxxxxxxxxxx Bicarbonate (HC03) xxxxxxxx ill fill out what ive been using when i get to my laptop tonight.
Not clear to me what you want. My water chemistry? The target values I use when I try to brew a Heady Topper clone (never tried)? Something else?
I use the water straight out of the tap. I don't boil it either. I'm going to start boiling it though just to taste the difference and see if its worth it.
I've been happy with this in hoppy beers from gold to amber ca = 142 mg = 11 na = 6 cl = 62 so4= 226 hco3 = 28 mash pH = 5.4
Are the mg and na a result of using tap water as a base, or are they intentional additions to RO/distilled?
tap water. Sometimes I use a little epsom salt to increase the Mg and sometimes use kosher salt to increase the Na. Most of the time I just use tap water plus CaCl2 and gypsum to get the profile I listed.
I've had good results using Graham Wheelers water profiles, built up from my very mineral free tap water you can find them here http://www.jimsbeerkit.co.uk/water.html
The secret ingredient is 1/2 tsp of citric acid in the sparge water for any citrus or fruity hopped beer. http://www.beeradvocate.com/communi...-acid-instead-of-lactic-or-phosphoric.276426/
