EggsInMalta
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- Oct 8, 2018
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I brew a lot of pale ales and IPAs and always wished they were drier/crisper than they always turn out. I recently received a water report and saw that my pH is more alkaline (7.9) and that my sulfate-chloride ratio (15:27) leans toward maltier beers. I want to use gypsum or some other additive to increase sulfates so I can get this drier, more hoppy characteristic.
My question: How much gypsum should I add? Should I add it to the mash or during the boil?
Thanks in advance for your help!
My question: How much gypsum should I add? Should I add it to the mash or during the boil?
Thanks in advance for your help!