LovesIPA
Well-Known Member
Recently I've done some research on my water supply and what kinds of salts my water needs to brew better beer. I've determined that my water is too low in Ca, Mg, and SO4. I went out and bought Epsom salt (MgSO4), Gypsum (CaSO4) and calcium chloride.
I'm brewing an IPA today so I'm shooting for a high sulfate number (~300) without introducing too much Mg or Ca into the mash.
The first question I have is when figuring out the additions, do I calculate it based on the total amount of water used for mashing and sparging or just for mashing?
Thanks!
I'm brewing an IPA today so I'm shooting for a high sulfate number (~300) without introducing too much Mg or Ca into the mash.
The first question I have is when figuring out the additions, do I calculate it based on the total amount of water used for mashing and sparging or just for mashing?
Thanks!