East Coast IPA/Pale Ale Water Profile

[barhoc11]

I am trying to mimic a low SRM, hazy, highly late addition and whirlpool hopped beer similar Tree House in Massachusetts . Every beer I have from them has fruitiness in their hops with almost no bitterness at the finish.

I am told that the water they use play a big part of this, due to the well water they use. Does anyone have any experience with making a beer this style? I have a good recipe that is full of late addition citra and cascade but I am not sure if my water profile from the Detroit area fits the bill. I am listing my water profile below and would appreciate any input on this. Thanks!

Starting Water (ppm):
Ca: 25
Mg: 7
Na: 4
Cl: 8
SO4: 18
HCO3: 96

Mash / Sparge Vol (gal): 3.5 / 5.7
RO or distilled %: 0% / 0%

Total Grain (lb): 8.0

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0
CaCl2: 2 / 0
MgSO4: 2 / 3.257142857
NaHCO3: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 100 / 54
Mg: 21 / 21
Na: 4 / 4
Cl: 81 / 36
SO4: 161 / 109
Cl to SO4 Ratio: 0.50 / 0.33

 

[ajdelange]

Fruity flavors come from esters and the hops themselves to a certain extent. I met a brewer in the UK (Sean Franklin at Roosters in Harrogate then but I think they've since moved) whose goal was to produce fruit flavors from American Hop varieties. This was a new concept to me and drinking his beers it seemed he was having success. I have/had never heard of such a thing, before or since so can't tell you much more about it that that except to note that I think he just used the Harrogate mains water without any treatment but on his current website he mentions 'soft Yorkshire water'.

 

[barhoc11]

Fruity flavors come from esters and the hops themselves to a certain extent. I met a brewer in the UK (Sean Franklin at Roosters in Harrogate then but I think they've since moved) whose goal was to produce fruit flavors from American Hop varieties. This was a new concept to me and drinking his beers it seemed he was having success. I have/had never heard of such a thing, before or since so can't tell you much more about it that that except to note that I think he just used the Harrogate mains water without any treatment but on his current website he mentions 'soft Yorkshire water'.

I agree with the flavors coming from hops but I know the right water profile can compliment those smells and flavors, that is what I am referring to. Your soft water from Yorkshire is the exact opposite I would have thought due to me thinking that well water would be hard. Maybe it isn't as big of an impact as I am thinking?

 

[ajdelange]

I agree with the flavors coming from hops...

Most come from esters produced by the yeast dependent on strain and fermentation conditions

..but I know the right water profile can compliment those smells and flavors, that is what I am referring to.

I'd have to plead ignorance there. Water is usually thought of as enhancing sweetness where chloride is used irrespective of hops variety and sharpness/harshess/dryness (not the same kind of dry associated with sec) dependent on hops variety.

Your soft water from Yorkshire is the exact opposite I would have thought due to me thinking that well water would be hard. Maybe it isn't as big of an impact as I am thinking?

Some wells are very soft (Pilsen) and some very hard (Burton).

I would say you are assigning more to the water than is justified. While sulfate in water can ruin a beer brewed with noble hops and chloride can sweeten a beer and enhance its mouthfeel noticeably ordinarily their flavor effects are much less than those of malt and hops choices.

I will say that hard water can add a minerally quality to some beers whereas softer water emphasizes malt and hops. This is what I would think you'd want.