Ideal Water Profile for West Coast IPA

[bobbrews]

Simple question, for a simple answer...

What is the perfect water profile for a dry, crisp, aromatic, and bitter West Coast IPA?
Not for your personal tastes, but in general - Think Kern, Alpine, Russian River.

Fill in the blanks...

Calcium:
Magnesium:
Sulfate:
Chloride:
Sodium:
Alkalinity:
Hardness:
Bicarbonate:
pH:

 

[Double-R]

Final water profile given in Bru'n water sheet.To match Pale ale profile.
Also It matched the the So/Cl ratio that was "5.5"
Drinking results now.
Calcium: 140
Magnesium: 11
Sulfate: 283
Chloride: 52
Sodium: 20
Alkalinity: 66
Hardness: 397
Bicarbonate: 79
pH:5.4

 

[bobbrews]

I always thought the So/Cl ratio was usually more like 2:1 or 3:1 in most commercial WC IPAs... At least that's what I've heard.

 

[afr0byte]

I wouldn't say, personally, that there's any profile that can be said to be ideal. I would say that low-moderate (depending on how to define the 66mg/L above) alkalinity and sulfate in the 150-300 range (which tends to imply a Ca in the 100-150 if you also have a bit of chloride in the water) tends to appeal to a lot of people. I don't believe there's any golden ratio, though. Obviously a proper pH is also important, so you wouldn't want your alkalinity to get too high.

 

[mabrungard]

"Ideal" is totally subjective. It depends on the brewer's and drinker's preferences. Bru'n Water provides one suggestion for a workable IPA or PA water profile. It will take time for a brewer to decipher what their preferences are. Get brewing!

 

[rakader]

"Ideal" is totally subjective. It depends on the brewer's and drinker's preferences. Bru'n Water provides one suggestion for a workable IPA or PA water profile. It will take time for a brewer to decipher what their preferences are. Get brewing!

Santa Rosa water (and even the new brewery) is
Ca 27,5
Mg 17,7
Na 52,3
SO4 0,65
Cl 20,7
HCO3 274,5

I agree. But a clue would be helpful. I think it is impossible to brew a strong ale like Pliny The Elder with this water due low sulfate. What do you think guys: Will Russian River Brewery take osmosis water and gypsum, calcium chlorid and some acid and how much? I can't find any interview of Vinnie about this interesting point. PtE is very welly balanced and has a trace of sweetness in the finish. So Randy Mosher profile will be comfortable but not ideal. I think calcium chlorid is much higher in PtE than in a normal DIPA.

Cheers
Radulph

 

[couchsending]

Pretty sure RR uses RO and builds.

Pliny has equal amounts of CaCl and CaSo4 in the mash and 60/40 CaCl to CaSo4 in the kettle... according to the brew log I’ve seen which was from a while ago.

Pliny also finishes pretty low at around 1.008/1.009. A lot of your water profile depends on the FG and other aspects of the beer. Such a low FG and high bitterness benefits from having a bit more CaCl in my mind. Where as of the same ABV beer finished at 1.014 might benefit from having an increased level of CaSo4 to lighten the body a bit.

 

[rakader]

I now agree that RR water contains equal amounts of CaCl and CaSO4. I have now adjusted it with 120 CaSO4 and 100 CaCl. I have never had so much CaCl in an IPA!

I brewed it with a little lower IBU 85, because the balance is important for me. I am sure that an increased CaSO4 level makes the body a bit drier, but I have not completely departed from tradition and have increased the SO4 level to 220 ppm and set the SO4:Cl balance to 1.7.

It is the first time after 120 IPAs that I work with a little more CaCl. The sweetness I usually set with Cara malts and English brewing syrups. I am curious

 

[VikeMan]

It is the first time after 120 IPAs that I work with a little more CaCl. The sweetness I usually set with Cara malts and English brewing syrups. I am curious

I'm not 100% sure what you mean here, but CaCl doesn't add sweetness.

 

[mabrungard]

I'm not 100% sure what you mean here, but CaCl doesn't add sweetness.

Good point. Forms of sugar add sweetness, a salt can’t. But a salt can aid in the perception of sweetness. Specifically, chloride salts.

 

[Dgallo]

This is a tough question because you said you don’t want people to provide you with their preference but tht exactly what water chemistry is about, the brewer(ies) and what they like. I guess I could provide a Typical range to aim to be between, but again it’s truly all about preference
Ca: 60-120
Mg : <30
Cl: 50-80
So4: 250+ (some push into the 400s)
Na:<70
Mash ph 5.3/5.4