Brewing Salts for KC, MO Water

[Ewalk02]

Water chemistry is something I really need to research more, but until then does anyone want to take a stab at helping me optimize my water for an upcoming IPA? I moved a while back and haven't quite nailed down my brewing salts yet. Here is a link to my water quality report https://www.kcwaterservices.org/wp-content/uploads/2015/04/2015-WQR-Final.pdf

I will be trying to brew an Odell IPA Clone this weekend.

 

[LBussy]

I'm in KC as well.

I add 0.61 ml/gal of lactic acid to my sparge water (you didn't ask this but I thought I would include it.) If your mash is going to be 20% or more specialty malts then no adjustments will be needed in the mash itself. If you are going especially pale then you may want to acidify it a bit.

The sulfates are slightly higher than most waters, but for an IPA I say go for it. I use straight tap water here for nearly all of my aes. I don't say this from a RDWHAHB point of view, I say this from having examined the water and brewing a bunch and realizing we're in pretty good shape. It's nearly perfect for pale ales. If you start doing lagers then it's definitely time to start doing some other calculations.