8 replies to this topic

[al_bob]

I'm looking for a good water profile to target and use as a standard for my IPAs. I know everyone says Burton, but how about the water profile people like Stone, Russian River, Moylans, etc. use? Or, any great American IPA. How about your winning target profile? Give it up.

[gnef]

When I was brewing with RO and making my water profiles from scratch, this is what I used for IPAs:ions ppmCa 169Mg 26Na 15SO4 375Cl 30HCO3 97If you are starting with RO, these are the measurements of the different salts to get the same water profile that I used:____________________ grams to add for five gallonscalcium chloride_________1.181102362 magnesium sulfate________5( epsom salt) sodium bicarbonate_______1( baking soda) calcium sulfate__________9.226594301( gypsum ) calcium carbonate________1.880952381( chalk)

[al_bob]

Nah, I was just gonna use my city water and compare to a prime target, then add any needed salts. Where did you come up with that profile?

[MtnBrewer]

I'd go with at least 250ppm of SO₄. More if you want to.

[gnef]

I made that profile about three years ago or so. If I remember correctly, I used the guidelines in How To Brew in order to make sure my mash pH would be good, and adjusted the sulfate and other salts for the flavor profile I wanted. I put in a lot of sulfate to emphasize the bitterness that I wanted in my IPA's.

[al_bob]

I made that profile about three years ago or so. If I remember correctly, I used the guidelines in How To Brew in order to make sure my mash pH would be good, and adjusted the sulfate and other salts for the flavor profile I wanted. I put in a lot of sulfate to emphasize the bitterness that I wanted in my IPA's.

I guess you're happy with it. I've been lucky the last 4 years as I was able to get away with gypsum additions alone with good results. Now, I'm 25 miles away and the water is different. So, it's time I get back into the water chapter and get a handle on it. I wanted to add a nice IPA profile to my software so I can streamline things a bit, and get consistent results.Thanks guys.

[gnef]

Do you know the water profile where you are at? You always want to make sure you have enough calcium in particular, along with at least some of the other ions. If your water doesn't have the trace ions, then you will definitely want to use a yeast nutrient that supplies those ions for the yeast.

[al_bob]

Do you know the water profile where you are at? You always want to make sure you have enough calcium in particular, along with at least some of the other ions. If your water doesn't have the trace ions, then you will definitely want to use a yeast nutrient that supplies those ions for the yeast.

I normally use yeast nutrient anyway, but still I want to get a final handle on it all. My numbers for Birmingham-Western Station are below in mg/LCalcium 25Magnesium 6.5Sodium 7Total Hardness 75 Total Alkalinity 49Chloride 5Sulfate 61Is ppm and mg/L the same? I can't remember, I'll have to go and look it up. `

[al_bob]

Ok, I looked it up and ppm and mg/L are basically the same, per Palmer in chapter 15, HTB.