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: 3 / 0
CaCl2: 1 / 0
MgSO4: 5 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 92 / 92
Mg: 17 / 17
Na: 25 / 25
Cl: 31 / 31
SO4: 131 / 131
CaCO3: 85 / 85
RA (mash only): 9 (6 to 11 SRM)
Cl to SO4 (total water): 0.24 (Very Bitter)
I'm not sure if the CL:SO4 is good. Also want a little more malt accentuation than "normal" IPA, hence the addition of CaCL2. Any help would be greatly appreciated. Recipe SRM is 10 and IBU is 60. And I am no-sparge brewing.
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: 3 / 0
CaCl2: 1 / 0
MgSO4: 5 / 0
NaHCO3: 0 / 0
NaCl: 0 / 0
HCL Acid: 0 / 0
Lactic Acid: 0 / 0
Mash Water / Total water (ppm):
Ca: 92 / 92
Mg: 17 / 17
Na: 25 / 25
Cl: 31 / 31
SO4: 131 / 131
CaCO3: 85 / 85
RA (mash only): 9 (6 to 11 SRM)
Cl to SO4 (total water): 0.24 (Very Bitter)
I'm not sure if the CL:SO4 is good. Also want a little more malt accentuation than "normal" IPA, hence the addition of CaCL2. Any help would be greatly appreciated. Recipe SRM is 10 and IBU is 60. And I am no-sparge brewing.