Best Water profilefor a juicy ipa ?

[hey4q2pal]

Here is my water profile for my ipa I’m making. I’m using either 6 or 8 lb Pilsen lme, steeping 1lb of Quaker Oats and have citra/mosaic/galaxy/Amarillo at my disposal. Going for a late addition neipa with some mouthfeel. Yeast is omega oyl200 juicy yeast. Q-is my water profile good enough for this style?

 

[2005STi]

Just remember the minerals in the extract manufacturers water is still in the extract. I’d use distilled water if I was still brewing with extract as to not ‘double up’ on minerals.

 

[Clyde McCoy]

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Here is my water profile for my ipa I’m making. I’m using either 6 or 8 lb Pilsen lme, steeping 1lb of Quaker Oats and have citra/mosaic/galaxy/Amarillo at my disposal. Going for a late addition neipa with some mouthfeel. Yeast is omega oyl200 juicy yeast. Q-is my water profile good enough for this style?

There is no consensus on NEIPA water. Commonly used profiles include:

Sulfate ppm: Chloride ppm

150:150
120:120
200:100
150:100
150:75
100:200
100:150
75:150

Or something closer to an American IPA profile (e.g. Pliny or something from The Alchemist)

350:50
200:50

There is no “correct” answer. You’ll only know after experimenting with different brewing salt additions.