I just did a profile using your minerals. I would add
Baking Soda NaHCO3 1.5 grams add 0.34 tsp(pale beer) If for amber beer bump this up to 2 grams
Gypsum CaSO4 2.5 grams add 0.63 tsp
Calcium Chloride CaCl2 2.5 grams add 0.74 tsp
Epsom Salt MgSO4 2 grams
I break my additions up into mash/boil additions by multiplying the total by .8 & adding the smaller amt to the boil. Keeps the boil pH in line.
Here's the one I was talking about with H2O additions.
Salt Total Mash/Boil Calcium Chloride 2.5 grams mash / 0.5 grams boil, Gypsum 1.75/ 0.35, Epsom 3.25/ 0.65, Soda 1.75 / 0.35
81% 10 0 Pilsner (2 Row) Ger info 37 2
8% 1 0 Munich Malt - 10L info 35 10
4% 0 8 Wheat, Flaked info 35 1
4% 0 8 Crystal 60L info 34 60
3% 0 6 Caravienne Malt info
boil 60 mins 0.5 Magnum info pellet 11.6
boil 15 mins 1.5 Cascade info pellet 4.5
boil 10 mins 1.0 Amarillo info leaf 7.0
boil 1 min 1.0 Cascade info pellet 4.5
boil 1 min 1.0 Chinook info pellet 13.0
dry hop 7 days 1.0 Amarillo info leaf 7.0
On my next IPA I planned on using a lot of late addition hops....I used the ez water calculator spread sheet and I came up with the following for the recipe:
Amount Item Type % or IBU
12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 85.96 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.02 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 7.02 %
2.00 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
1.00 oz Simcoe [13.00 %] (60 min) Hops 52.6 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 4.5 IBU
1.00 oz Simcoe [13.00 %] (5 min) Hops 8.8 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops -
1.00 oz Simcoe [13.00 %] (0 min) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 items wort chiller (Boil 15.0 min) Misc
1.10 tsp Yeast Nutrient (Boil 15.0 min) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2 qt] Yeast-Ale
Do you think the baking soda and the epsom salt will help the flavor profile , or is that strictly for residual alkalinity and keeping the mash ph in check?The last time I added epsom salt and baking soda to my mash, the hops really came through, but in a very bitter harsh way....of course that was the first time brewing that recipe and I`m not sure if it was due to recipe and not water additions.I know that palmer says a little magnesium and calcium is good for fermentation / yeast health so I can see why the epsom salt may be necessary....man water is tricky.
Ok I went back and read what I put in my Janet`s brown recipe....and I think I added way too much salt or something...here it is :
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 0 / 0
CaSO4: 1 / 1.16
CaCl2: 3.5 / 4.04
MgSO4: 2.5 / 2.89
NaHCO3: 5 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
I plugged in your recipe to ez water calculator and it seems much more reasonable....and I am going to use it on my next ipa.I now think that the reason that beer came out so harsh was because of my water additions to it.So it seems I`ve done both extremes 1st ...no water additions to soft water which results in very little hop flavor/aroma....then 2nd I went way overboard on my Janet`s brown recipe which contributed to a harsh / bitter hop flavor.Lets see what happens with a decent water build.