Probably been asked a thousand times, but if you are serious about your water, what is your ideal profile for an IPA?
With the grain bill I'm using on Saturday, and the additions I am thinking I will add, I get to this:
Mash pH (room temp): 5.44
Ca - 53
Mg - 6
Na - 9
Sulfate - 155
Thoughts? I am starting with 100% RO water and adding Gypsum, MgSO, Baking Soda and Lactic Acid to get to this profile for my grain bill (which is just 10 lbs of MO and 3 lbs of 2-Row).
With the grain bill I'm using on Saturday, and the additions I am thinking I will add, I get to this:
Mash pH (room temp): 5.44
Ca - 53
Mg - 6
Na - 9
Sulfate - 155
Thoughts? I am starting with 100% RO water and adding Gypsum, MgSO, Baking Soda and Lactic Acid to get to this profile for my grain bill (which is just 10 lbs of MO and 3 lbs of 2-Row).