JBrady
Well-Known Member
hey guys I'm making a blonde ale smash with haclyon and cascade hops. The cascades will be all late addition starting at 25 minutes. I've never brewed this style so I'm not sure how to attack the water salt additions. Its a pale dry beer so will a pilsen-esque water profile work? I build from distilled water, so I can stay as close to 0 minerals as I need which should be pretty decent for a dry pale crisp beer correct? I was just thinking of adding some epsom salt for yeast health and enough gypsum to get about 65ppm of sulfates to accenuate the hops. Doing this would put the RA right on target for optimum mash conversion. What to yall think? Will I be ok on this beer with no chlorides or calcium? Well the gypsum adds a little calcium, but you guys get what I mean. Thanks for any info.