OkeyDokeySmokey
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So I've made a handful of NEIPA's and I've always used a higher chloride to sulfate ratio. I've never been thrilled with the results so I'm thinking of using more sulfate than chloride in my next batch while also trying to keep the calcium low as calcium is known to increase hardness in water.
Does anyone do something similar in their NEIPA's? I know this isn't the common approach to making NEIPA's but after listening to several podcasts and reading numerous interviews from the pros there appears to be many different ways when incorporating salts to achieve that soft mouthfeel.
Using Bru'n water...
My current target mash profile is
Calcium 40 ppm
Magnesium 30 ppm
Sodium 72 ppm
Sulfate 150 ppm
Chloride 100 ppm
Bicarbonate 147 ppm
Mash pH 5.2
The overall finished water profile
Calcium 40 ppm
Magnesium 20 ppm
Sodium 49 ppm
Sulfate 111 ppm
Chloride 64 ppm
Bicarbonate N/A
Knockout pH close to 5
I will only be using NaCl and Epson salt
I always pay more attention to the mashing water profile since that is when I add all of my salt additions and most of my phosphoric additions. Maybe I've been paying attention to the wrong profile?
I will add a small phosphoric addition to the kettle if I need to get the pH down before knocking out.
The grist for my next NEIPA is as follows
2 row 80%
White wheat 10%
carafoam 5%
Crystal 15 5%
Shooting for a FG of 1.015
Any help would be appreciated thanks!
Does anyone do something similar in their NEIPA's? I know this isn't the common approach to making NEIPA's but after listening to several podcasts and reading numerous interviews from the pros there appears to be many different ways when incorporating salts to achieve that soft mouthfeel.
Using Bru'n water...
My current target mash profile is
Calcium 40 ppm
Magnesium 30 ppm
Sodium 72 ppm
Sulfate 150 ppm
Chloride 100 ppm
Bicarbonate 147 ppm
Mash pH 5.2
The overall finished water profile
Calcium 40 ppm
Magnesium 20 ppm
Sodium 49 ppm
Sulfate 111 ppm
Chloride 64 ppm
Bicarbonate N/A
Knockout pH close to 5
I will only be using NaCl and Epson salt
I always pay more attention to the mashing water profile since that is when I add all of my salt additions and most of my phosphoric additions. Maybe I've been paying attention to the wrong profile?
I will add a small phosphoric addition to the kettle if I need to get the pH down before knocking out.
The grist for my next NEIPA is as follows
2 row 80%
White wheat 10%
carafoam 5%
Crystal 15 5%
Shooting for a FG of 1.015
Any help would be appreciated thanks!