Gypsum for my IPA.

944play said:

What salts do you have?
I wouldn't target actual Burton water - maybe Tasty's water:
Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm.
This helps me a lot:
Brewing Water Chemistry Calculator | Brewer's Friend

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WorryWort said:

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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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

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