Help with biab full volume mash IPA target water profile

[makisupapolice14]

Hey everyone I'm prepping for my second full volume mash (no sparge) biab and I'm seeking some help with water additions.

I'm new to all grain brewing and read the primer before my first recipe I brewed last week. For my first recipe, which was also an IPA, I used 100% ro water from a millipore system at my work. Based on the primers recommendations for IPAs, I went conservative and treated 8.6 gallons of mash water with 6.7g gypsum and 7.2g calc. (The primer states 1tsp each per 5 gallons, a gram equivalent of 3.9g of gypsum and 4.2g cacl per 5 gal). I believe my conversion for 8.6 gallons works. I also added 1 oz of acid malt to get my estimated room temp mash ph close to 5.4 (I'm using rahr 2 row which from what I've read is pre-acidulated)

I'm interested in targeting a "known" IPA target water profile for my next IPA for comparison (I realize ideally I should do the exact same recipe but these ingredients are already on hand and ibu, og is similar enough). Below is the recipe I'm planning to brew. I'll be using and treating 8.5 gallons of 100% ro water. Brewers friend has a target profile listed below for light and hoppy beers (if I again add 6.7g gypsum and 7.2g cacl brewers friend states that with that alone I'm within range of that profile).

From various homebrew sites I've seen this is cited as a popular IPA target profile:
Ca 110ppm
Mg 18ppm
Na 17ppn
So4 350ppm (seems high!)
Cl 50ppm (based on the primer this comes up around 100pm with gypsum and cacl, how can I effectively reduce this?)


RECIPE:\
Title: Chinooker IPA\
\
Brew Method: BIAB\
Style Name: American IPA\
Boil Time: 60 min\
Batch Size: 5.5 gallons (fermentor volume)\
Boil Size: 8 gallons\
Boil Gravity: 1.035\
Efficiency: 70% (brew house)\
\
\
STATS:\
Original Gravity: 1.051\
Final Gravity: 1.009\
ABV (standard): 5.55%\
IBU (tinseth): 60.54\
SRM (morey): 8.08\
\
FERMENTABLES:\
10 lb - American - Pale 2-Row (90.9%)\ (rahr malt)
0.75 lb - Belgian - Cara 20L (6.8%)\
0.25 lb - American - Caramel / Crystal 120L (2.3%)\
1oz acid malt
HOPS:\
1 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 51.25\
0.5 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 9.29\
0.5 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 0 min\
1 oz - Chinook, Type: Pellet, AA: 13, Use: Dry Hop for 5 days\
\
MASH GUIDELINES:\
1) Temperature, Temp: 152 F, Time: 60 min, Amount: 8.5 gal\
\
YEAST:\
Fermentis / Safale - American Ale Yeast US-05\
Starter: No\
Form: Dry\
Attenuation (avg): 81%\
Flocculation: Medium\
Optimum Temp: 54 - 77 F\
Fermentation Temp: 66 F\
\
TARGET WATER PROFILE:\
Profile Name: Light colored and hoppy\
Ca2: 75\
Mg2: 5\
Na: 10\
Cl: 50\
SO4: 150\
HCO3: 0\

Sorry for the drawn out post...just looking for some guidance. I've played around with ez water calc, brewers friend and a bit from Brunwater but I keep running into roadblocks trying to hit these target values

 

[jmitchell3]

I'd tend to go with less of each rather than more. I would not exceed 300ppm sulfate by much, bitterness will go from dominant to harsh. I'd hesitate to add enough for chloride to be over 100ppm. As long as your calcium is over 50ppm you should be just fine. I also use a BIAB (Blichmann breweasy) with almost identical volumes as you, or so it seems from your post. I use Brunwater and build from RO also. Many (including John Blichmann) claim calcium needs to be over 100ppm, however Martin Brungard indicates this is not the case, that 50ppm is just fine. I did a brew yesterday of a stout with I think 60ppm and efficiency was fine. We'll see how it turns out.

BOTTOM LINE: Generally opt for fewer minerals rather than more!

 

[enkamania]

I use the Pale Ale profile in Bru'n Water.

Calcium (ppm) 140
Magnesium (ppm) 18
Sodium (ppm) 25
Sulfate (ppm) 300
Chloride (ppm) 55