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erockomania · 10-25-2011, 05:26 AM

I am brewing a 7% ish IPA this weekend and I want to use either spring water like calistoga or similar or even distilled. What would I need to add and in what amounts to yield a good, high IBU IPA? Should I just go with the Burton pack and call it a day?

I think my water is causing some strange flavors and I want to see if they go away if I take it out of the equation.

**944play** · 10-25-2011, 10:12 AM

I'd use the $0.35/gallon RO from the Glacier machine at the grocery store and about a gram of gypsum per gallon in the mash.

erockomania · 10-25-2011, 04:35 PM

Awesome, thanks. Any other suggestions or additives?

**944play** · 10-25-2011, 05:27 PM

Whirlfloc and yeast nutrient.

erockomania · 10-25-2011, 06:13 PM

Yup, I always do those. Awesome. Any compensations i have to make in hops for proper utilization? Is it really a easy as just adding gypsum? If so, awesome!

tom_hampton · 10-25-2011, 10:28 PM

It kind of depends on what you suspect is causing the off flavor. Do you think its off flavors in the water, or a wrong mineral profile?

Does your water taste funny to drink? My water tastes funny too, but a standard carbon undersink filter kills the off tastes pretty well for me. If you think its that...then I'd go the filter route.

But, if you think its minerals, it'd be interesting to get a water report.

Are you trying to make a traditional english IPA? England water is quite a bit different and contributes significantly to the flavor profile, including hops flavors.

So, if you think its minerals use store bought water, and add salts to regain the London water profile...using beersmith for the needed adjustments.

I don't think Gypsum is sufficient by itself for a London IPA. The sulfates are part of the profile, but you also need the calcium, carbonate, and maybe a little sodium. Gypsum and Bicarbonate would be closer, but again I'd use Beersmith to run the numbers for real. Burton water salts would also be close if you used store bought (RO or distilled) water.

**944play** · 10-25-2011, 10:43 PM

I would in no way try to replicate a historic city water profile. You can if you want, but it's a lot of trouble to go through and probably counterproductive.

RO plus gypsum is fine for an IPA, but if you are after a gentler bittering, use a portion of calcium chloride instead of straight gypsum. Don't go overboard, and don't sweat it.

erockomania · 10-25-2011, 11:48 PM

Ok thanks man. I have both calcclo and gypsum. Would you do half and half or ..?

erockomania · 10-25-2011, 11:48 PM

I'm going west coast style IPA by the way.

mabrungard · 10-26-2011, 01:13 PM

The Pale Ale profile in Bru'n Water generally came from recommends by Mosher. It has proven to be an excellent profile for IPA's and PA's. It does include a modest amount of chloride and a heavy (but not excessive) dose of sulfate. Its not crazy high like a Burton water profile.