I know another NEIPA water profile question

[rwing7486]

So I plan to brew a NEIPA tomorrow and I have gone through many threads and I know allot of people brew with a 2:1 Cl / S04, but from a couple of batches I have brewed I have not cared for the "chalky" flavor I pick up on in the beer. Has anyone had good results with brewing with higher sulfate to chloride ratio? was thinking of brewing with the water profile (starting with distilled water) listed below but have been second guessing it over and over. any feedback is appreciated. cheers.

Estimated mash pH: 5.4
Ca: 83.5ppm
Na: 6.3ppm
SO4: 100ppm
Cl: 74ppm
Hardness: 209
Alkalinity: -5ppm
RA: -65ppm
SO4/Cl: 1.4

Batch Size (fermenter): 6.25 gal (yield 5.25 gallons in primary)
Bottling Volume: 5.85 gal
Estimated OG: 1.065 SG
Estimated Color: 4.9 SRM
Estimated IBU: 73.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs BrewersMalt (2 Row) US (1.8 SRM) Grain 1 61.0 %
2 lbs 8.0 oz Golden Promise (2.2 SRM) Grain 2 16.9 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 10.2 %
1 lbs Corn, Flaked (1.3 SRM) Grain 4 6.8 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 5.1 %
0.25 oz Columbus (Tomahawk) [16.60 %] - First Wo Hop 6 11.9 IBUs
0.75 oz Citra [14.00 %] - Boil 10.0 min Hop 7 9.9 IBUs
0.75 oz Galaxy [17.80 %] - Boil 10.0 min Hop 8 12.6 IBUs
1.00 oz Citra [14.00 %] - Steep/Whirlpool 20.0 Hop 9 11.1 IBUs
1.00 oz Galaxy [17.80 %] - Steep/Whirlpool 20.0 Hop 10 14.1 IBUs
1.00 oz Mosaic [12.70 %] - Steep/Whirlpool 20.0 Hop 11 10.0 IBUs
0.50 oz Citra [14.00 %] - Steep/Whirlpool 5.0 m Hop 12 1.8 IBUs
0.50 oz Galaxy [17.80 %] - Steep/Whirlpool 5.0 Hop 13 2.3 IBUs
2.0 pkg London Fog (White Labs #WLP066) [35.49 m Yeast 14 -
0.75 oz Citra [12.00 %] - Dry Hop 8.0 Days Hop 15 0.0 IBUs
0.75 oz Galaxy [14.00 %] - Dry Hop 8.0 Days Hop 16 0.0 IBUs
0.75 oz Mosaic [12.00 %] - Dry Hop 8.0 Days Hop 17 0.0 IBUs
1.25 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
1.25 oz Galaxy [14.00 %] - Dry Hop 5.0 Days Hop 19 0.0 IBUs
1.25 oz Mosaic [13.00 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.62 qt of water at 163.0 F 152.0 F 60 min

 

[VirginiaHops1]

There's no reason to second guess it. Just do it and see if you like it. Brewing beer is just as much art as science, because everyone's palates are different and taste is extremely subjective. Lots of people brew hazy IPAs with equal or higher SO4 with good results. One of my most used water profiles is about 100 ppm of both SO4 and Cl. I've gone 150:100 in both directions too with good results.

 

[Horseflesh]

I’ve read a lot on the topic and there is no universal consensus even among the pros that I’ve seen quoted. Your plan seems reasonable. Try a few things and keep notes.

 

[couchsending]

The So4:CL ratio itself is not something to really worry about. If you want a dramatic difference in the beer I’d recommend going 1:5 or 5:1and see what each brings and scale back from there.

It has more to do with the level of ions vs the ratio of the ions themselves.

Personally I don’t like the presence of more than say 150-200ppm Cl especially if it comes from CaCl. High Cl levels get harsh in the presence of high Ca levels. The same ppm of Cl but from sources other than CaCl might not result in that chalkiness. NaCl or MgCl are options.

That water profile you posted looks totally find and shouldn’t do much to affect the beer one way or another.

 

[VikeMan]

Personally I don’t like the presence of more than say 150-200ppm Cl especially if it comes from CaCl. High Cl levels get harsh in the presence of high Ca levels. The same ppm of Cl but from sources other than CaCl might not result in that chalkiness. NaCl or MgCl are options.

200 ppm of Cl from MgCl would add a buttload of Mg. (Sour/bitter.)

 

[couchsending]

200 ppm of Cl from MgCl would add a buttload of Mg. (Sour/bitter.)

Of course. Sorry I should have clarified that. If you want to push Cl levels that high a suplimenting MgCl and or NaCl within CaCl is a good option in order to not increase Ca levels to a level that will clash with high levels of Cl.