Need some help with my Double Red IPA

[alegi]

Hey, tomorrow I will brew this DIPA that will be a little more red in color, so
I call it a Double Red IPA.

Here is the full recipe for a 5L batch and water details:

Est Original Gravity: 1.080 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 8.6 %
Bitterness: 80.1 IBUs
Est Color: 29.4 EBC
Mash: 65 C (149 F)
Mash PH: 5.20 (with acid)

Ingredients:

Malt(Total: 1.72KG):
1.00 kg Pale Malt (2 Row) US (3.9 EBC) 58.2 %
0.40 kg Vienna Malt (Weyermann) (5.9 EBC) 23.3 %
0.12 kg Carared (Weyermann) (47.3 EBC) 6.9 %
0.07 kg Caramel/Crystal Malt - 60L (118.2 EBC) 4.3 %
0.04 kg Special B (Dingemans) (290.6 EBC) 2.6 %

Others:
0.08 kg Sugar, Table (Sucrose) (2.0 EBC) 4.7 %

Hops(Total: 66,20gram)
4.50 g Chinook [13.00 %] - First Wort 90.0 min

3.60 g Chinook [13.00 %] - Boil 10.0 min
3.60 g Citra [12.00 %] - Boil 10.0 min
3.60 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 min
3.60 g Simcoe [13.00 %] - Boil 10.0 min

3.60 g Citra [12.00 %] - Boil 1.0 min
3.60 g Mosaic (HBC 369) [12.25 %] - Boil 1.0 min
3.60 g Simcoe [13.00 %] - Boil 1.0 min
3.50 g Chinook [13.00 %] - Boil 1.0 min

3.60 g Chinook [13.00 %] - Boil 0.0 min
3.60 g Citra [12.00 %] - Boil 0.0 min
3.60 g Mosaic (HBC 369) [12.25 %] - Boil 0.0 min
3.60 g Simcoe [13.00 %] - Boil 0.0 min

6.20 g Chinook [13.00 %] - Dry Hop 4.0 Days
6.20 g Citra [12.00 %] - Dry Hop 4.0 Days
6.20 g Simcoe [13.00 %] - Dry Hop 4.0 Days

Yeast:
S-05 dry yeast.

Water profile:

Calcium(ppm): 66,5
Magnesium(ppm): 4
Sodium(ppm): 11
Sulfate(ppm): 74,1
Chloride(ppm): 61,3
Bicarbonate(ppm): -55

SO4/CI ratio: 1.2

Is there anything I should change with this recipe? Either with hops or malt, or water treatment or something?

I tried water treatment some times (almost all the time) but always get this taste of minerals I believe, not sure why. I do add it to the mash and not boil, it just seems easier. With hoppy beer I try to get the Sulfate over 100 but I get this (what I think?) mineral taste almost every time.

So what chould I change? Do? Water treatment to get what profile? CO4/CI Ratio change? more bitter or balanced?

I want this DIPA/DRIPA to be a little more balanced, so the malt and hops both can be tasted. Not sure why, but I think it would be nice.

Please help!

 

[specharka]

If you want to get more of a malty tone to the beer, I would recommend mashing in at 152 - 154F rather than 149F. Mashing at a lower temperature will increase the fermentability of the mash but it won't provide as much room for the caramel malts to shine (A-amylase is barely active at that temperature).

As an aside, I rarely use added minerals in my beer and brew exclusively with tap water. Unless you're looking to clone a particular brewery, I wouldn't recommend messing with the water chemistry. If your water tastes good already, your beer will too.

 

[chickypad]

I'd go ahead and mash low. I understand it's a red but still you've got almost 14% crystal malt there, that plus the vienna I think will give you enough backbone so I'd be more worried about finishing too high. Did you actually test your water so you know what you're starting with? That profile looks fine if that's really what you have and it gets you the right mash pH, I usually go higher on the sulfate for IPAs but sounds like you've had a bad experience with that so probably should leave it as is.