NervousDad
BFM
I've been modifying my water for my IPAs and it has made a nice improvement, but I'm still getting a a little bit of lingering bitterness at the back/side of my tongue. I use EZ water calculator for my water adjustments.
I usually try to end of with a balanced Chloride/Sulfate ratio of around ~.77. Should I shoot to enhance the bitterness? Does this actually make it more bitter to does it smooth out the bitterness?
Here are my typical water modifications:
Starting Water (ppm):
Ca: 43
Mg: 22
Na: 19
Cl: 39
SO4: 24
CaCO3: 138
Mash / Sparge Vol (gal): 5 / 4
RO or distilled %: 0% / 0%
Total Grain (lb): 12.0
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0
CaCl2: 1 / 0
MgSO4: 1 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 2
Mash Water / Total water (ppm):
Ca: 81 / 64
Mg: 27 / 25
Na: 19 / 19
Cl: 64 / 53
SO4: 104 / 68
Cl to SO4 Ratio: 0.62 / 0.78
Alkalinity (CaCO3): 55
RA: -19
Estimated pH: 5.49
I usually try to end of with a balanced Chloride/Sulfate ratio of around ~.77. Should I shoot to enhance the bitterness? Does this actually make it more bitter to does it smooth out the bitterness?
Here are my typical water modifications:
Starting Water (ppm):
Ca: 43
Mg: 22
Na: 19
Cl: 39
SO4: 24
CaCO3: 138
Mash / Sparge Vol (gal): 5 / 4
RO or distilled %: 0% / 0%
Total Grain (lb): 12.0
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0
CaCl2: 1 / 0
MgSO4: 1 / 0
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 2
Mash Water / Total water (ppm):
Ca: 81 / 64
Mg: 27 / 25
Na: 19 / 19
Cl: 64 / 53
SO4: 104 / 68
Cl to SO4 Ratio: 0.62 / 0.78
Alkalinity (CaCO3): 55
RA: -19
Estimated pH: 5.49