So I have put together an original AG IPA and it will be the first time brewing it with my tap water profile(With additions) which is:
IBU: 65
SRM: 9
Pre-boil Vol 6.5gal
target volume 5gal
90 min boil
Tap Water:
Alkalinity: 55
Sodium: 28
Chloride: 56
Sulfate:9
Calcium:21.8
Magnesium:7
water PH 7.1
Adjusted Tap water
Alkalinity: 98
RA: 34 (IPA SRM 9)
Sodium: 89
Chloride: 118
Sulfate:181
Calcium:74
Magnesium:19
To achieve this I added:
1.8g of baking soda
5.5g of gypsum
3g of epsom salt
2.5g canning salt
I used the water chemistry calculator at brewersfriend.com
Am I approaching this right? and are any of these additions excessive? I want to be able to mash without using 5.2 Stabalizer. TIME TO GET RID OF THE TRAINING WHEELS. Should I add the gypsum to the boil or all of the water in the HLT??
klamz
IBU: 65
SRM: 9
Pre-boil Vol 6.5gal
target volume 5gal
90 min boil
Tap Water:
Alkalinity: 55
Sodium: 28
Chloride: 56
Sulfate:9
Calcium:21.8
Magnesium:7
water PH 7.1
Adjusted Tap water
Alkalinity: 98
RA: 34 (IPA SRM 9)
Sodium: 89
Chloride: 118
Sulfate:181
Calcium:74
Magnesium:19
To achieve this I added:
1.8g of baking soda
5.5g of gypsum
3g of epsom salt
2.5g canning salt
I used the water chemistry calculator at brewersfriend.com
Am I approaching this right? and are any of these additions excessive? I want to be able to mash without using 5.2 Stabalizer. TIME TO GET RID OF THE TRAINING WHEELS. Should I add the gypsum to the boil or all of the water in the HLT??
klamz