Water additions for IPA

[Hayden512]

What salt additions would you recommend for 100% RO water for a rye IPA? I have acid malt in my grist for PH already. Recipe as follows.

9 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.7 %
3 lbs Rye Malt (4.7 SRM) Grain 2 21.1 %
1 lbs Rye, Flaked (2.0 SRM) Grain 3 7.0 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 4 1.8 %
3.0 oz Acid Malt (3.0 SRM) Grain 5 1.3 %
1.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 53.2 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 17.6 IBUs
0.50 oz Amarillo [9.20 %] - Boil 5.0 min Hop 8 3.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.9 IBUs
0.50 oz Amarillo [9.20 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
1.00 oz Amarillo [9.20 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs

 

[normonster]

You need more info to tell (batch volume).

You should consider DLing Brew'N Water and checking it out. Super easy.

I did a rye not long ago and I aimed for the "yellow balanced" built in profile starting with RO.

It's fun and informative.

Cheers!

 

[kiari_dogo]

What's your target mash PH?