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Water adjustment for an APA

Discussion in 'Brew Science' started by Erik_Mog, Jun 23, 2016.

 

  1. #1
    Erik_Mog

    Well-Known Member

    Posted Jun 23, 2016
    I am doing an APA this weekend, and have a quick question. In Bru'nWater, should I use the balanced or dry water profile? Estimated SRM is 7.9 so I will be using one of the Amber profiles (based on the info in BW).

    Thanks
     
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  2. #2
    TheMadKing

    I've Got One Rule: Don't Bang the Shiny S**t

    Posted Jun 23, 2016
    I actually prefer a slightly hoppy (higher sulfate) profile for my APA. I use 1.8g CaCl, 3.6g Epsom salt, 3.6g gypsum, and 1.8g NaCl, all added to RO water. It accentuates the hop profile which is generally the dominant flavor in an APA (unless you like yours on the malty side).

    In the end its personal preference.
     
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  3. #3
    Erik_Mog

    Well-Known Member

    Posted Jun 23, 2016
    Thanks. This is what I have using Amber Dry
    (total between mash and sparge water)
    Gypsum 3.65g
    Calcium Chloride 2.18g
    Epsom Salt 3.65g
    Lactic Acid 1.36ml

    No NaCl. My well water tested as pretty dang close to RO. I do prefer the hops to be more up front...figures since I drink mainly IPA, but do l;ike something a little less in your face, like an APA, Hefe, and an occasional porter or stout, from time to time.

    Overall water profile:
    Calcium 54.7ppm
    Magnesium 11.9ppm
    Sodium 9ppm
    Sulfate 105.2ppm
    Chloride 45.2ppm

    Est. Mash pH 5.35
     
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  4. #4
    TheMadKing

    I've Got One Rule: Don't Bang the Shiny S**t

    Posted Jun 23, 2016
    I forgot that I use 3mL of lactic as well, sorry!

    The mineral additions will not take an APA level hop addition and make it taste like an IPA. The differences are subtle accentuation of the hop or malt characters, so I don't think you have to worry about your APA tasting like an IPA unless you're adding an IPA amount of hops if that makes sense?

    EDIT: I do BIAB full volume mash, hence the much larger acid addition.
     
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  5. #5
    Erik_Mog

    Well-Known Member

    Posted Jun 23, 2016
    Most definitely not hopped like an IPA. It is 38.4 IBU using

    1oz Cascade(5.7%)@60min
    1oz Cascade(5.7%)@20min
    1oz Cascade(5.7%)@5min
    1oz Cascade(5.7oz) Dry hop
     
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  6. #6
    TheMadKing

    I've Got One Rule: Don't Bang the Shiny S**t

    Posted Jun 23, 2016
    That should be awesome with any (reasonable) mineral additions.
     
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  7. #7
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jun 23, 2016
    That looks good. I'd probably not use the Epsom salts, and instead get all of the sulfate from the gypsum, since that amount of magnesium isn't important, and a wee bit more calcium will help the beer clear more. I'd be happy with calcium of 60-75 ppm, with all the others about the same (except less magnesium).

    Magnesium can contribute to the flavor of a beer, giving a dry, slight 'sour' note in higher amounts, but the range is quite small. It doesn't need to be added.
     
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  8. #8
    TheMadKing

    I've Got One Rule: Don't Bang the Shiny S**t

    Posted Jun 23, 2016
    I read somewhere recently that Mg is actually important for yeast growth, have you ever heard of that? (I can't even remember where I saw it at this particular moment either, but I'll post it if I can dig it up).

    When it doubt, do as Yooper does!
     
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  9. #9
    Erik_Mog

    Well-Known Member

    Posted Jun 23, 2016
    Dropping the Epsom Salt gives me this
    Calcium 75ppm
    Mg 1ppm
    Na 9ppm
    Sulfate 110.6ppm
    Chloride 45.2ppm
    pH 5.32

    That is using the same amount of Calcium Chloride and 6.53g total of Gypsum. Sound about right? Is that a good pH as well?
     
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  10. #10
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jun 23, 2016
    Yes, that is true, and it can help with yeast flocculation as well- but malt also provides plenty of magnesium itself so adding it isn't necessary.

    Calcium isn't "necessary" either- but it prevents beerstone formation and when it's in the 75 ppm-100 ppm range, it does seem to create a clearer beer.

    There is no downside to increasing the calcium above 50 ppm, as long as it stays under 100 ppm anyway, to bring up the sulfate. The magnesium really isn't part of any flavor profile here, and isn't needed in my opinion.
     
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  11. #11
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jun 23, 2016
    Yep, perfect in my eyes! Some like more sulfate in APAs, but I think this is a great place to start and see what you think.
     
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  12. #12
    TheMadKing

    I've Got One Rule: Don't Bang the Shiny S**t

    Posted Jun 23, 2016
    Gotcha, thanks!
     
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  13. #13
    Erik_Mog

    Well-Known Member

    Posted Jun 23, 2016
    Thanks a bunch y'all. I'm going to run with this on Saturday and see how it goes.
     
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