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My water profile and my love of IPA's

Discussion in 'All Grain & Partial Mash Brewing' started by ssspargur, Jul 28, 2010.

 

  1. #1
    ssspargur

    Active Member

    Posted Jul 28, 2010
    Well I am getting back into brewing and want to go all grain now that I have the money to spend on some better equipment. I sent off for a water analysis, (WARD Labs) and from the calculators I've plugged into, the numbers say my water is good for malty, dark beers. EXACTLY WHAT I DON'T WANT. At least not right now. I really want to brew a clone of Bell's 2-Hearted. And maybe some different APA's or IPA's. I have tried to futz around with several calculators and websites to determine what type of salt additions I need to be looking at, but I am failing totally. So....here's my numbers. I'm really just wanting to make the best IPA I can with the water I have. Thanks for your time. BTW, I know all of these numbers may not be necessary, just wanted to be thorough. Thanks again.

    pH 7.3

    Sodium, NA 20
    Potassium, K 3
    Calcium, Ca 61
    Magnesium, Mg 23
    Total Hardness, CaCO3 248
    Nitrate, NO3-N 6.6
    Sulfate, SO4-S 16
    Chloride, Cl 37
    Carbonate, CO3 <1
    Bicarbonate, HCO3 187
    Total Alkalinity, CaCO3 153
     
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  2. #2
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jul 28, 2010
    Your water is very much like mine, except my alkalinity is even higher! I found that the best way for me to make good IPAs/APAs and other lighter colored beers is to purchase some reverse osmosis water from the store machine. It's pretty cheap- around $.78 cents for 2 gallons. I refill two 2 gallon containers when I brew, so it's about 50/50 RO water and my tap water.

    I then have to just add a few minor salts, like gypsum or calcium chloride to get everything perfect, and the residual alkalinity in the right area, too.

    I don't know what else you can easily do. I know you want to use your tap water, but you have a way high bicarb level and hardness, a bit high sodium, and a low calcium and sulfate.
     
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    beerandloathinginaustin likes this.
  3. #3
    ajf

    Senior Member  

    Posted Jul 28, 2010
    I agree with Yooper. If you dilute your water with about 50% RO water, you should get something that fairly closely approximates my tap water. Add some gypsum, and it's fine for an IPA

    -a.
     
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  4. #4
    JuanMoore

    Supporting Member  

    Posted Jul 28, 2010
    There are other ways to do it, but diluting with RO or distilled water is by far the easiest.
     
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  5. #5
    ssspargur

    Active Member

    Posted Jul 28, 2010
    Thanks for the quick response. I understand (sort of) that raising the Sulphate level increases the perception of bitterness on the pallete. My concern is, based on something I read, that my beer will be very malty and not very crisp. Also are you adding your gypsum into the mash or just the water before? Thanks again.
     
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