Hey all,
I'm planning on brewing a DIPA tomorrow. I was going to build my water to be similar to Tasty McDole's "Hoppy Beer" water profile:
Ca 110, Mg 18, Na 17, So4 350, Cl 50. I went to my LHBS to get more CaCl and they were out. How large of an effect would leaving out the Cl and lowering the So4 to 300ppm have?
I'm also going to leave the sodium out as well.
I'm planning on brewing a DIPA tomorrow. I was going to build my water to be similar to Tasty McDole's "Hoppy Beer" water profile:
Ca 110, Mg 18, Na 17, So4 350, Cl 50. I went to my LHBS to get more CaCl and they were out. How large of an effect would leaving out the Cl and lowering the So4 to 300ppm have?
I'm also going to leave the sodium out as well.