Additions to Spring Water

[HomeDrewBrew]

I did an Apa with the Spring water in pic below a little over a month ago,didnt add any minerals to it or nothing and it came out better than expected i thought it would.
I could actually taste the hop flavour and the backbone of bitterness was nice not muddled at all balanced.
I will be doing an IPA with my neighbor Fri Nite with same water cause i have 8Gallons and wanna use up.
Im curious what minerals i could add to this water to make it taste alot better?.
I have Calcium Salfate on hand Gypsum,Epsom and Acid Malt.
Thanks.

View attachment 1434467772915.jpg

 

[unionrdr]

I use it as is & get great hop, malt & bittering flavors. Even with my IPA's.

 

[oljimmy]

So, your spring water is *very* alkaline, that is, the HCO3 (bicarbonates) are high, and as such it is more suited for a stout or other such 'dark' beer. It also has no sulfates, which is what accentuates hop bitterness.

In order to approach the ideal pale ale profile, I believe you would need to add a decent amount of gypsum, and I personally would add a small amount of lactic acid to neutralize those bicarbonates and bring the pH down. However, only an expert (or some brewing software or online calculator) can tell you how much. I believe it is standard to shoot for 150-300 ppm sulfate (SO4) in an IPA, and some people go higher.