Help With Water Profile (IPA)

[Texas_Flood]

I usually brew darker beers and even when I rarely make a pale beer I've never really payed any attention to water profile. However, I will be making an IPA and since it's a pale beer with a hop forward profile I decided to look into water correction. I'm not trying to make a "perfect" profile, just one that is ACCEPTABLE for an IPA. Based on y'alls experience would this work for an IPA?

My water report is as fallows:

Ca: 14ppm
Mg: 3.9ppm
Na: 109ppm
Cl: 182ppm
SO4: 14ppm
CaCO3: 24.5 Total alkalinity (EDIT)

My Ingredients are (3gallon test batch):

OG: 1.059 IBU: 65 SRM: 6.6 ABV: 5.8%

Single Infusion W/ Batch Sparge
6lbs 4oz 2-row
2oz crystal 20
2oz crystal 40
4oz victory
.3oz Simcoe 90min
.25oz Zythos 60min
1oz cascade 10min
.5 centennial 5min
.5oz centennial dry hop
yeast nutrient
Wyeast #1332

According to EZ Water Calculator Spreadsheet with added ingredients my final product will look as fallows.

Additions: 3g CaSO4 + 1g MgSO4 + .5ml Lactic Acid to mash. 3.7g CaSO4 + 1.2g MgSO4 to Sparge Water

RA: -129
Est PH: 5.52
Ca: 99ppm
Mg: 16ppm
Na: 109ppm
Cl: 182ppm
SO4: 272ppm
Cl/SO4 Ratio: .67

Thanks In Advance!

 

[ajdelange]

Your water certainly doesn't contain 63 ppm CaCO3. Is that the alkalinity "as CaCO3"?

 

[Texas_Flood]

Sorry, the total hardness was right below the total alkalinity. I guess my finger slipped down EDITED to 24.5 total alkalinity.

 

[ajdelange]

OK. The notable thing about this water is the high level of sodium chloride. This is high enough that you are probably effectively blocked from using calcium chloride as a calcium source and you will want to supplement that for many beers. Gypsum is clearly the remaining approach. Yes, I would say the additions you have planned should be a good place to start.