WorryWort

Recipes 

Hi,

I'm making an IPA, and typically, I find the bitterness of my ales doesn't poke through quite enough. I want to add Gyspum to the boil to bring out the hop character, but I don't know what amount I should be striving for?

Does anybody know an ideal range for Sulphate levels?

In case it matters - I live in Vancouver BC. Our water is pretty low in minerals. I have a water analysis, and I don't typically change much or add salts to the mash. My water's Sulphate content is about .9 mg/L. I use 5.2 to hit my pH and so far so good.

Thanks

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

WorryWort

Recipes 

I just found this on a related post. Perhaps I should be aiming for 350ppm?

Thoughts?

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

ajf

Recipes 

For English IPA's I follow Terry Fosters advice in Pale Ales. Ca = 100 - 150 ppm, SO4 = 200 - 300 ppm, Cl = 30 ppm, and have been very happy with the results. For American IPA's he recommends Ca 100 ppm, SO4 200 ppm, Cl 30 ppm.

-a.

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There are only 10 types of people in this world. Those that understand binary, and those that don't.

WorryWort

Recipes 

that was very succinct, and exactly what I was looking for. merci.

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In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

newtonjason

Recipes 

Hey WorryWort

I also live in Vancouver, BC. would you mind sharing your water analysis for the cities water? Its likely changed in the past few years but it would be nice to get a ballpark of where our water stands