I'm in the process of working out my recipe numbers to brew this tomorrow. It always surprises me that one of the most important aspects of these clones is rarely touched -- water.
All that the brewer said was that he "increases Calcium to 129 ppm". There is no doubt some other motive here, and this was probably his most vague response.
I did some digging and Bend, OR tends to have water around 20 ppm Ca. It will vary, but 1 to 1.5 grains is is about 17 to 25 ppm so let's use 20. There will also be some sulfate and chloride, but we know they will be fairly low.
Tasty, on CYBI, said he used all gypsum. I don't recall them asking the brewer HOW he adds Calcium.
IF you use all CaSO4 (gypsum) to get to 129 ppm Calcium, you'll increase sulfate by about 268 ppm.
IF you use all CaCl2, you'll increase chloride by 193 ppm.
Obviously, these are two VERY different beers. I don't generally like harsh, high sulfate hoppiness, but since
- I really like Black Butte Porter
- They thought it was cloned
- It's only 37 Rager IBUs
...I just might do it. Well maybe split the difference with chloride and sulfate. And a little less after a small contribution from a bit of Ca(OH)2 for the alkalinity I'll need. So both will likely be in the 60-80 ppm range.