Wondering if I should adjust my water tilted more towards an IPA mineral base. I build my water from distilled and on saisons I am usually pretty conservative just using enough calcium to get in pH range. It has also been awhile since I have brewed an IPA and I really want the hops to come through on this, but not so much as to destroy the saison. Found a water profile on another forum and I have never been curious enough to push my water this high sulfate wise but why not?.
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
Mash Water Profile: 150 0 0 76 262 0.29
Not sure if this would muddle the saison completely so any input would be great.
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
Mash Water Profile: 150 0 0 76 262 0.29
Not sure if this would muddle the saison completely so any input would be great.