Help with water profile for IPA

General homebrewing talk that doesn't fall specifically within the categories below.
Post Reply
User avatar
twistandstout
Posts: 270
Joined: 4 years ago

Help with water profile for IPA

Post by twistandstout » 1 year ago

I'm brewing my first neipa today and was wondering if I could get some help with my water. I'm using labrador spring water and it has the chemistry profile on the side of the bottle which is nice. I don't have ph strips but I do have some calcium chloride I could use.

Does anyone have experience with adjusting water profiles to maximize conversion and hop aroma? I'm only using pale malts - 2 row, white wheat, oats, carapils, bit of honey malt.

If I were to ballpark this one, which I know isn't ideal, how much ca chloride should I add? I'll be mashing in 5 gallons. According to a water chemistry calculator, I'm -46 away from the target calcium and -144 away from the target chloride. This was found by comparing the labrador water to the recommended water for a good neipa.

Thanks!
Attachments
IMG_20170707_084500292.jpg

User avatar
brhenrio
Moderator
Posts: 416
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: Help with water profile for IPA

Post by brhenrio » 1 year ago

I wouldn't add any more chloride. If you have it add some gypsum. Doing a little tinkering ~4 grams gets you close to where you should be for a ipa.
In the fermentor: Cherry Brown Sour, Raspberry Sour, Golden Sour
Tap 1: Root Beer
Tap 2: Vienna Märzen
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour

User avatar
twistandstout
Posts: 270
Joined: 4 years ago

Re: Help with water profile for IPA

Post by twistandstout » 1 year ago

I read an article by hill farmsteads brewer which stipulated not adding too much sulphate to a neipa and upping the chloride to produce a silkier mouth feel. He recommended not going above 200ppm for chloride and settling somewhere in the 100s, can't remember exactly. If I look at my water chemistry, does this mead my chloride is at 6ppm? That's extremely low. If I wanted to get it into the low to mid 100s, how much calcium chloride should I add? 4g? I'm using 5 gallons of this spring water. I don't have gypsum at the moment nor do I have a ph test kit but I'm assuming with using only pale grains that my mash ph will be way too high and I'd need to bring it down?

User avatar
brhenrio
Moderator
Posts: 416
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: Help with water profile for IPA

Post by brhenrio » 1 year ago

Found a recipe and this is what it calls for: Ca=100, Mg=10, Na=16, Cl=200, SO4=100. Playing with a water calculater it is easy to get the calcium you need, but hard to get the so4:cl ratio. I dont have enough experience to help you more than this, but i would take it easy on the additions once you get enough calcium, as it will help in bringing down the pH for mash.
In the fermentor: Cherry Brown Sour, Raspberry Sour, Golden Sour
Tap 1: Root Beer
Tap 2: Vienna Märzen
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour

Post Reply