Irish Red Water Profile

[NTOLERANCE]

I plan on bewing up 10 Gallons of Irish red.

I will split the batch after boiling, 5 gal. lager, 5 gal ale.


Could anyone suggest a water profile?

 

[Haputanlas]

I would suggest something close to a 1:1 chloride sulfate ratio. If anything, you could increase the chloride, but I wouldn't suggest increasing the sulfate.

I made an irish red with the following profile and it turned out great:

These amounts are for 5 gallons of water.

Reverse Osmosis Water to start with
Gypsom: 0g
Calc Chloride: 0g
Epsom Salt: 2.5g
Baking Soda: 0g
Non-Iodized Salt: 1.5g
Calcium Carbonate: 2.5g

Calcium: 53 ppm
Magnesium: 12 ppm
Sodium: 31 ppm
Chloride: 48 ppm
Sulfate: 52 ppm

Chloride to Sulfate Ratio: 0.93

 

[Haputanlas]

I used 10 gallons of water total (2X the amounts shown), so you would need to adjust these numbers based on the amount of water you'll use.

 

[Johnnyboy1012]

Hey Haputanlas, I'm going to be brewing an Irish Red tomorrow and looking up water profiles.
Here is what I put together, let me know what you think. Thanks!
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
52 8 46 77 62 1.25

The only problem I do have is that I have to add lactic adic to the mash to get the pH down and that brings my residual alkalinity to -80...do you see any problem with this profile? Thanks again!