Bru’n water for Extract no boil

[dmtaylor]

I’ve actually read it’s much higher, something upwards of 15 ibus can be indistinguishable by most tasters. Im pretty sure I saved the article, I wanted to become a certified BJCP judge

I'm pretty sure it's smaller, closer to 3 IBUs.

But could be wrong.

Are there similar values for sulfates and chlorides (for example people don't notice a difference between 30 ppm and 35 ppm)?

I think it's in the realm of 100-200 ppm where people can taste differences. Like 150 ppm sulfate vs. 250 ppm sulfate, *maybe* somebody could detect a difference. And at 150 vs. 350 ppm, a little more likely.

 

[BrewnWKopperKat]

I think it's in the realm of 100-200 ppm where people can taste differences. Like 150 ppm sulfate vs. 250 ppm sulfate, *maybe* somebody could detect a difference. And at 150 vs. 350 ppm, a little more likely.

thinking out loud here: So it looks like one practical approach may be to start with relative extremes for salt additions and work towards the middle. As a point of reference, Learning Lab: Water Treatment for All offers a set of relative bounds for sulfate-heavy and chloride-heavy treatments in a recipe.

I played around with something like this early in 2019. I was not having much luck, then I stepped back and did some calcs and found that you have to add a lot of Gypsum to push your beer up to the 200 ppm range for Sulfate. Much more than 2 grams in 1 L of water.

Looking at the spreadsheet I created for this, to simulate 145 ppm of Sulfate in a beer, you need to make a solution of 200 ml water + 5.2 g Gypsum, then add 2 ml of that solution to a 200 ml beer sample. To simulate 100 ppm of Chloride, you would do the same but add 3.1 g of Calcium Chloride to the solution.

After reviewing the various approaches, I did some "back of the envelope" calculations to get a small solution (0.2g gypsum in 100ml distilled water) so I could work with teaspoon / tablespoon additions in a 12 oz bottle. For the specific beer (probably along the lines of early 2000s APA), I found (this time anyway) that tablespoon additions were noticeable. Next step will be to put together a lookup table: 1 tablespoon of solution is an x.x gram addition to the recipe. Tablespoon measurements (and 12 oz bottle pours) are not precise measurement, but they may be to be "close enough".