Brewing an IPA this AM and realized I have no gypsum. I build off of my tap water which has very low mineral content and is pretty void of sulfates. I've got some calcium chloride that I can get my CA levels up with. Should I use some Burton Salts instead? (My instincts tell me not to) or perhaps make up some of the sulfates with Epsom salt in the book? Or just forego it completely.
Do you have EZ Water Calculator? It's free.
http://www.ezwatercalculator.com/
Just put in numbers for your tap water profile. Know what the content is for the Burton Salts.
With all this said, your better off with a low mineral count, closer to RO then a high count/high ph, like here in Austin. I really have to fiddle with the tap here. (edits for chart looks below)
Remember about making beer, if your water to good enough to drink, it's good enough to make beer.
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Here's the end Profile for my IPAs.
Step 5: View Resulting Water Profile
(Ca ) (Mg) (Na ) (Cl ) (SO4) Ratio
Mash Water Profile: 97 11 16 55 205 0.27
Palmer's Recommended Ranges: 50 - 150 10 - 30 0 - 150 0 - 250 50 - 350 Below .77, May enhance bitterness
There are varying opinions on these ranges. Consider doing your own research and/or experimentation to determine what's best for you.