best brun water for Hoppy Brown Ale

[HausBrauerei_Harvey]

I haven't brewed "Janet's brown Ale", from brewing classic styles, since I starting altering my water. I'm torn between brown dry and brown balanced profiles.

i'm leaning towards brown balanced so I still retain a decent full mouth-feel, and i'm sure all the hops will still carry though well.

What say you, experts?

Thanks!
Steve

 

[Sadu]

That recipe is very popular with my mates who like dark beers. I'm travelling at the moment but I think I use about 50ppm chloride and 100ppm sulfate. So more balanced than an APA or IPA might be but still a good hit of sulfate to accentuate the bitterness.

 

[NeoBrew]

I've been using Tasty's hoppy beer profile for Janet's Brown. I've been happy with it. I found it here.

 

[HausBrauerei_Harvey]

I've been using Tasty's hoppy beer profile for Janet's Brown. I've been happy with it. I found it here.

wow thats a really high chloride level! I haven't been that aggressive with my water, going 150-200 max on SO4 and 60-70ppm on Ca max. With that said it might be worth trying something more aggressive like that to see if I like it.

 

[NeoBrew]

I wish I could say my palate is sophisticated enough to give you a refined response. I've used it on many of my hoppy beers. I do like the results. I've not done enough comparisons against other water profiles to be able to say that I prefer this over others.