I've some real harshness in my IPA beers in the past. I've read Kai's and Palmer's info and have used the water profiler sheets as well as EZ. Hopefully someone can tell me if I'm in the right direction.
Starting Water: Ca 60 Mg 16 Cl 39 Na 26 SO4-S 16 HCO3 184
Total Hardnes CACO3 217 Total Alkalinity CACO3 150
I'm diluting with 70% Distilled (for 12.5 gl batch w 11.74 strike 5.67 sparge) and came up with these additions:
12g CaSO4 8.77g CaCl 2g MaSO4 2.31 NaCl To get this profile
Ca 133 Mg 10 Na 29 Cl 138 SO4 183 Cl to SO4 ratio .76 est mash 5.34
SRM is 9.9 32.37lb total grain, 30.1 2-row, 2.4 Crystal 60, 68 IBU
Am I on the right track? Thanks and one day I hope to get water all figured out.
Starting Water: Ca 60 Mg 16 Cl 39 Na 26 SO4-S 16 HCO3 184
Total Hardnes CACO3 217 Total Alkalinity CACO3 150
I'm diluting with 70% Distilled (for 12.5 gl batch w 11.74 strike 5.67 sparge) and came up with these additions:
12g CaSO4 8.77g CaCl 2g MaSO4 2.31 NaCl To get this profile
Ca 133 Mg 10 Na 29 Cl 138 SO4 183 Cl to SO4 ratio .76 est mash 5.34
SRM is 9.9 32.37lb total grain, 30.1 2-row, 2.4 Crystal 60, 68 IBU
Am I on the right track? Thanks and one day I hope to get water all figured out.