- Joined
- Dec 14, 2015
- Messages
- 151
- Reaction score
- 15
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...
Cheers!
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?
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