Optimal water profile for American IIPAs

[sixxpoint]

Hello,

What is required to boost my tap water to optimal levels for dry, hoppy IIPAs with low malt presence? Will a few grams of gypsum in the mash water do it?


Calcium: 16 mg/L
Chloride: 54.8 mg/L
Magnesium: 5 mg/L
Sulfate: 36.1 mg/L
Sodium: 40.8 mg/L
Bicarbonate: 55 mg/L
Alkalinity, as CaCO3: 45 mg/L
pH: 7.7-8.1


Also, my mash pH is typically 5.6. I would like it to be lower. Is a few ounces of acidulated malt my best option?

 

[MrHadack]

IPAs benefit from high sulfate levels. Sulfate accentuates bitterness (Palmer states that it will also give the perception of being drier and more crisp.) I used to make my DIPAs with a sulfate level of 150 or so, but then tried one as high as 300 and it came out really well. You should be cautioned, however, that at those levels, Chloride should be kept as low as possible (definitely lower than 100.)

As for how much gypsum to add, it depends on a few things. But your water report looks similar to mine. For me to get up to 300ppm sulfate, I'd have to add 1/2 teaspoon per gallon of mash water. Of course, a more modest 150ppm would only be half that amount. (There are 4g of gypsum in a teaspoon.)

But going back to the notion of "dry" and "low malt presence", I'll add that this will be decided more by mash temps and grain bill than the water additions (though all contribute something to the end result).

With regard to the pH, acid is always the best method for lowering the pH of the mash, and acidulated malt is certainly a handy way to do that. Wyermann claims the following easy formula for how much to add: "There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH level in mash by 0.3). " I typically use small amounts of 80% lactic acid to adjust my pH so I cannot speak to the use of acidulated malt apart from what I have read and other people's positive comments about it.