Need Water Addition info...

[r8rphan]

After two horrible batches on my new system (turns out long term storage of grain is not a good idea) due to unfermentables, I tried again with new grain and the same IPA recipe, and got 'most' of the way to the ABV I was targeting and had a robust primary doing so... I started crash cooling last night on it, and plan to transfer to kegs and put under pressure Sunday...

Monday, I want to brew more beer, in hopes of having plenty in case I decide to throw a party for my officially becoming an old man (in less than two weeks, but party in about 3 or so)..

So, I'm thinking I might make Ed Wort's HPA.. I've made it in the past and people love it, even wimmins and other folk who are not too keen on the IPA stuff...

Here's a LINK TO THE RECIPE

Wondering, do I use the same water profile I use for the IPA I just made, or should I adjust it since it's a different style/lighter beer?

Here's the water profile I used for this last batch of IPA.. Even though it finished about 1% shy of target ABV (as far as I can tell), the samples taste 'fantastic'...

Water profile I used for the IPA... (12.5G into the fermenter)

Add 11.25 Gallons of RO water to keggle
Add 1.125 tsp Calcium Chloride to water in kettle
Add 1/2 tsp lactic acid to water kettle
Add 2.25 tsp gypsum to water in kettle


Prepare 6 gallons RO water in bucket for sparge
Add .6 tsp of Calcium Chloride to water in bucket
Add 1/4 tsp lactic acid to water in bucket
Add 1.25 tsp gypsum to water in bucket

Should I go with that again, or modify it?

Much Grassy Ass...

 

[AZCoolerBrewer]

I don't know water additions at all, but the latest Homebrewtalk article is on that. Take a look at the article and I'm sure it will point you in the right direction.