So I’m a thousand percent confused right now. Is this profile bad? Is there a standard I should be shooting for with an neipa?When starting with distilled water, there's no reason to be building alkalinity (i.e. the HCO3) unless you need it to increase the pH. Also, I wouldn't add magnesium, but that's a personal preference.
Do you think that level of calcium chloride could make the beer “chalky”?I don't think you are off much if at all. I favor a 1.5:1 Chloride to Sulfate ratio for my neipas, and specifically aim for 150:100, with enough sodium (~22 ppm) to help open up sensory channels, and enough calcium (~84 ppm) to keep the yeast happy...
It's not necessarily bad. But there is no reason to add alkalinity to any water profile (NEIPA or otherwise), unless you need it to raise the pH. It doesn't "do" anything other than that, and when you don't need it, it's counterproductive (pH-wise), so there should never be a preconceived "goal" for HCO3. If you have particular sulfate and chloride levels in mind, here's one approach to building from distilled water:So I’m a thousand percent confused right now. Is this profile bad? Is there a standard I should be shooting for with an neipa?