East coast IPA

[kricks111]

I'm planning an east coast IPA. I'm reading that these are less bitter and "juicy". I was wondering what the water chemistry should look like? If it is less bitter I should probably use less SO4 and more Cl and Na. I cant seem to find any literature on this.

 

[Homercidal]

That's basically the plan. Some numbers I have seen have been in the 1:1 range, but I've also heard of people doing the 2:1, or 3:1 Chloride to Sulfate, basically a reverse of the IPA water you are used to.

 

[Weezy]

I'm assuming you mean Vermont/New England style IPA? "East Coast" is consider to be more DFH 60 type stuff... Quite malty and plenty bitter

Lots of good info in here on New England IPAs:
.https://www.homebrewtalk.com/showthread.php?t=568046

 

[plazola86]

On my most recent batch I went as far as 300 Chloride to 50 Sulfate (extreme ratios). The chloride left the beer with a big body, soft mouth feel and a little sweetness and I also mashed high at 156. So both things worked together to provide what I was after. All these things benefit this style IMO. This is all reverse practice like @homercidal said to a more traditional west coast IPA. I've go as far as 300 sulfate to 50 chloride and mash at 148 and add a pound of plain sugar on my west coast styles IPA's.

 

[kricks111]

Thanks, I'm going to try the 1:1 ratio this go round. I may try 2:1 next and so on. Weezy, you assume correctly. The New England style is what I'm going for. Delicious!