Gypsum in the mash and boil kettle??

[dogslapbrewery]

When I'm figuring out my mash PH and how much gypsum to add to my tun to hit the proper pH levels I can only add so much before it would compromise the mash. My question is in the scenario where I'm doing a IPA and I wanna bring the sulfate level way high then the chloride can I just add the additions to the kettle before boil? Or does the gypsum have to be mashed with the grains??

 

[carton132]

A lot of folks will add salts to the boil if adding them to the mash would alter the pH in a detrimental way. I know when I was initially researching this topic myself I saw lots of threads on the AHA forum where the infamous Denny always said to get your mash pH right, then add more flavor salts to the boil, if needed or desired.

Edited for supporting thread: http://www.homebrewersassociation.org/forum/index.php?topic=17187.0

 

[mabrungard]

Their are some minor reasons why it could be advantageous to add minerals to the mashing and sparging water. Here is my take on the issue:

https://www.facebook.com/pages/Brun-Water/464551136933908

 

[Yooper]

Their are some minor reasons why it could be advantageous to add minerals to the mashing and sparging water. Here is my take on the issue:

https://www.facebook.com/pages/Brun-Water/464551136933908

Wow, you've got a lot of information packed onto that facebook page! That's awesome. Thank you!

 

[dogslapbrewery]

Cool those are some good resources and think I've decided to add the extra amount right to my sparge water.

 

[LovesIPA]

Wow, you've got a lot of information packed onto that facebook page! That's awesome. Thank you!

+1! Thank you.