Originally Posted by KingBrianI
Hey Reelale, that water profile looks familiar!
I know they recommend at least 60 ppm calcium but I find I get best results when it is 100-150 ppm. So if it were me, I'd up the calcium. I'd say to also aim for a 2:1 sulfate:chloride ratio for an IPA with the caveat that they should be something like 200 sulfate : 100 chloride. I've read that the total amounts don't matter, only the ratio, but again, I find the large amounts seem to help. And increasing these with gypsum and calcium chloride will also help boost your calcium levels to the range I suggested. You'll find your break is much better and the yeast flocculate easier with the higher calcium concentration. Also, don't forget to treat your top up water to get to your pre-boil volume. Otherwise you'll essentially dilute whatever concentrations of ions you've taken the trouble to create in your mash.
EDIT: Also, give this calculator a try: http://www.jimsbeerkit.co.uk/water/water.html
. It works a bit different from palmer's and it will actually give you the amount of each salt to add to hit your target profile.
Another interesting spreadsheet, but if I understand it correctly, it seems to conflict with Palmer's targets for RA (as CaCO3). For example, if I put in my parameters and choose the target for a Stout (the highest SRM for the styles listed, say 30-40 SRM), then plug the additons into the EZ Water Adjustment Spreadsheet, the additions yield a RA of -96, best suited for 0-2 SRM.
There are obviously differing points of view on this water chemistry stuff, lol.
Starting Water (ppm):
Mash / Sparge Vol (gal): 9.25 / 0
Dilution Rate: 0%
Adjustments (grams) Mash / Boil Kettle:
CaCO3: 1.71 / 0
CaSO4: 3.24 / 0
CaCl2: 16.68 / 0
MgSO4: 2.84 / 0
NaHCO3: 0 / 0
NaCl: 4 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 179 / 179
Mg: 10 / 10
Na: 75 / 75
Cl: 341 / 341
SO4: 85 / 85
CaCO3: 38 / 38
RA (mash only): -96 (0 to 2 SRM)
Cl to SO4 (total water): 4.00 (Very Malty)