BIAB NEIPA WATER PROFILE

[Millpig]

So I'm new to BIAB but did my first DIPA a few weeks ago and it turned out pretty good. Just not as soft on the mouthfeel as I'd like. I just downloaded brew'n calculator and have been tinkering around with it but honestly have no idea what I'm doing. I did put in all my water info and was hoping you guys could check out what I've done so far and let me know what you think. Thanks!

 

[Yooper]

I'd probably lower the calcium chloride to have about 150 ppm of chloride, and lower the gypsum to have about 50-75 ppm or so. The mash pH looks ok.

 

[Millpig]

B/c I have no idea with any of this water stuff. What would be the reasoning for changing?

 

[Sbe2]

Most NEIPAs have a "soft" mouth feel which some attribute to the higher chloride to sulfate ratio.

 

[Millpig]

Most NEIPAs have a "soft" mouth feel which some attribute to the higher chloride to sulfate ratio.

Any idea what that ratio actually is?

 

[Millpig]

I'd probably lower the calcium chloride to have about 150 ppm of chloride, and lower the gypsum to have about 50-75 ppm or so. The mash pH looks ok.

Does this look better?

 

[Yooper]

Any idea what that ratio actually is?

Ignore any talk of "ratio"- it's useless. It's the actual amounts you care about. For example, 10 ppm chloride to 100 ppm sulfate is a 1:10 ratio, but it would be a totally different beer than a 50:500 ppm beer. So the ratio is meaningless. Look at the actual amounts.

Does this look better?

Better, but ideally I'd have the sulfate lower. Once you get both sulfate and chloride near or at 100 ppm, you can have a minerally flavor in the beer. The calcium should be under 100 ppm as well. I'd probably go with the "less is more" theory at first- chloride at 100 ppm or so, sulfate minimal, calcium at 75 ppm or so. You can always add more next time if you want, but too much is a mistake that may make the beer undrinkable in some cases.

 

[ScrewyBrewer]

I’ve brewed 30 gallons of a Sloop Juice Bomb NEIPA clone using the ratio in the amounts below and it worked well.

“Water profile should have equal parts of chloride and sulfate. Ferment at 68F.

To RO water, add gypsum at a rate of 0.5 grams per gallon of water. Add calcium chloride at a rate of 0.9 grams per gallon.” ~Brewers Friend Recipe