SNPA - Water Profile Question

[joetothemo]

I am brewing This SNPA clone* on a rebrew. Starting water profile is Portland/Beaverton Oregon.... Which is very very soft.

Source:
Calcium (ppm) - 2
Magnesium (ppm) - 1
Bicarbonate (ppm) - 9
Sodium (ppm) - 2
Chloride (ppm) - 2
Sulfate (ppm) - 0
Water pH - 7

Any thoughts on this profile. I really want that bite that has been missing from previous SNPA Clone attempts (all previously done with tap water)

For IPAs, I generally add:
8g of Gypsum
4g of Epsom
and .5 TSP of Kosher Salt (to add balance)


Should I go with that? Drop the Kosher Salt out and get really harsh with it? WDYT?



*The recipe

12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 92.31 %
1.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 7.69 %


14.00 gm Yakima Magnum [20.00 %] (60 min) Hops 33.0 IBU
14.00 gm Pearle [8.00 %] (30 min) Hops 7.5 IBU
28.30 gm Cascade (Leaf) [9.10 %] (10 min) Hops 6.1 IBU
56.60 gm Cascade (Leaf) [9.10 %] (0 min) Hops -

 

[mabrungard]

I have had great success with the Pale Ale profile included in Bru'n Water. That profile includes sulfate at 300 ppm and a very modest chloride level. Chloride needs to be low if the sulfate level is high. Going beyond 350 ppm sulfate might make the beer sulphury.

Enjoy!

 

[KuntzBrewing]

Look up burton on trent water profile, used for a lot of ipas for the hop bite/crispness may help your snpa

 

[samc]

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