mabrungard

Recipes 

With regard to magnesium in brewing water, I now recommend it only in brews that may benefit from its bittering effect. So I feel it is appropriate in concentrations less than 30 ppm in pale ales, bitters, and IPAs. For most other beers, its unnecessary.

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Martin Brungard, P.E. D.WRE
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Johnnyboy1012

Recipes 

This is first time adjusting my water so of course I'm trying to get things right the first time although I know it will take some trial and error. I think I am going to take some partial advice and cut back on the Mg to 18ppm. Which in turn brings my SO4 to 253ppm. So my new adjusted water profile is:

Ca=112, Mg=18, Na=46, Cl=77, SO4=253.

Martin, I see Randy Mosher's profile for Pale Ales has a CaCO3 of 57. My CaCO3 is -42 and my Residual Alkalinity is -133. Do you think these numbers are ok for an IPA or do they need to be adjusted? Thanks for the help, this waters stuff is hard to get a grasp of!