Home Brew Forums > Home Brewing Beer > General Techniques > Can someone look at this water profile for an IPA please?
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Old 07-18-2010, 08:54 PM   #11
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Originally Posted by KingBrianI View Post
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):
Ca: 9
Mg: 2
Na: 30
Cl: 42
SO4: 2
CaCO3: 14

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)


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Old 07-18-2010, 08:58 PM   #12
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Originally Posted by Reelale View Post
I'm not sure I'm reading your numbers correctly. Got an example of how you got those values? And IPA has no range? I would think that style would have one of the largest ranges. It could be highly possible that I'm just misinterpreting the data, I've done that before.
I pulled them from here. I cannot vouch for their accuracy, as I do not have Daniels' book.
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Old 07-18-2010, 09:20 PM   #13
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Believe it or not, I took some of everyone's advice and decided to go with this:


Starting Water (ppm):
Ca: 8
Mg: 2
Na: 25
Cl: 15
SO4: 11
CaCO3: 20

Mash / Sparge Vol (gal): 8 / 0
Dilution Rate: 0%

Adjustments (grams) Mash / Boil Kettle:
CaCO3: 4 / 0
CaSO4: 4 / 0
CaCl2: 3 / 0
MgSO4: 3 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0

Mash Water / Total water (ppm):
Ca: 118 / 118
Mg: 11 / 11
Na: 25 / 25
Cl: 63 / 63
SO4: 123 / 123
CaCO3: 85 / 85

RA (mash only): -6 (5 to 10 SRM)
Cl to SO4 (total water): 0.51 (Bitter)


I'm gonna call it "Racer 4433", cuz' of the grams of additions. Too late to change, strike water is heating. Thanks all.
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