Cascadian/Black IPA water build.

[Schnitzengiggle]

I was curious as to what would be an ideal water chemistry for a Cascadian/Black IPA.

Would it be safe to assume that using the same water profile for a standard IPA would suffice?

 

[wildwest450]

That's my plans, unless someone smarter talks me out of it.

 

[Schnitzengiggle]

That's my plans, unless someone smarter talks me out of it.

+1, that was my plan, I was just looking for some justification, and reassurance!

 

[Fid]

I can head up to the Cascades and pack a cooler full of some fresh mountain snow and send it to you for that "True Cascadian Flavor". Forget the Rockies... Tap the Cascades.... errr something :cross:

 

[ajdelange]

As with any beer determining what is ideal depends on your optimality criterion. The water in the region of the country from which I understand this beer to come is very soft so that might be an approach. As, again in my limited understanding, it comes from only a few breweries it would be a good idea to try to find out what those breweries do to their water. Or, as it is a new style, I guess you can be an innovator and do anything you like.

 

[sjlammer]

go with Randy Moshers Perfect Pale Ale water. Although I only bring my sulfates into the 220s... 350 is just insane

 

[motobrewer]

wouldn't you want to something other than an IPA profile to combat the roasted malt additions to the pH?

 

[Schnitzengiggle]

wouldn't you want to something other than an IPA profile to combat the roasted malt additions to the pH?

how much would a small amount of roasted grain, less than 1lb with a total grist of ~18lbs affect the pH?

 

[Gregscsu]

Here is that water profile that I use when making my Black IPA. It seems to work really well, as it took first place in category 23 at the Madison Badger Brew Off.

Calcium 78ppm
Magnesium 13ppm
Sodium 43ppm
Chloride 48ppm
Sulfate 99ppm

CaCO3 212 ppm
RA 150

Chloride to Sulfate ratio 0.49, best for bitter beers

 

[motobrewer]

how much would a small amount of roasted grain, less than 1lb with a total grist of ~18lbs affect the pH?

good point. i've never made a Black IPA before, I thought there would be more roast malt.