Tasty's Water help please

[Adam78K]

Have very soft water from Seattle WA and did some calculations already but short on the S04 and to high on the calcium and chloride. Also I know Tasty starts with harder water than me so is this formulation ok because I can't add any more calcium chloride or gypsum because my Calcium and Chloride ratio are already high. But somehow I need to increase SO4 more which I think is a little out of the question with my water profile. Check it out, thanks guys.

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Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 15
Non-Roasted Spec. Grain: 1.25
Roasted Grain: 0.5
Beer Color (SRM): 19.9

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 6 / 6
CaCl2: 2 / 2
MgSO4: 2 / 2
NaHCO3: 0 / 0
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 135 / 135
Mg: 13 / 13
Na: 7 / 7
Cl: 68 / 68
SO4: 275 / 275
Cl to SO4 Ratio: 0.25 / 0.25

Alkalinity (CaCO3): 18
RA: -87
Estimated pH: 5.07

 

[Oldsock]

275 ppm SO4 should be plenty, I rarely go over 200 ppm even on really hoppy beers.

If you need more SO4 without adding gypsum your other option is Epsom salt (magnesium sulfate). Too much magnesium isn't something you want either though.

 

[Adam78K]

already have 2g of Epsom salt so don't want to push it to far. As far as Tasty's chloride to sulfate ratio it was .20 or something. Right now I'm on .24 so close enough, I'll take it.