ultravista
Well-Known Member
What is your Preferred NEIPA Chloride:Sulfate PPM and Ratio?
I have no clue! Making my first NEIPA this weekend and worked up my water profile to 133 Chloride to 67 Sulfate. If this looks like I am way off...please stop me before I waste darn near a pound of hops in the total process.
Scott Janish recommended calcium chloride (195 ppm) & gypsum (74 ppm) as his preferred NEIPA water profile. Pretty close to yours 303Dan.
Yooper - this is for a NEIPA, where the Chloride ppm is higher to achieve a softer mouth feel.
That looks fine!
Less is more is a good policy until you know that you like way more. I like what you have there, and I think you'll be pleased with it!
Scott Janish recommended calcium chloride (195 ppm) & gypsum (74 ppm) as his preferred NEIPA water profile.
I see a lot of homebrewers focus too much on the numbers but not really on how to get there. For instance, they try to get to 200 chloride by adding a bunch of cacl and get chalky flavors. Then they figure their palate does not like high chloride which could be completely wrong. For ALL my NEIPAs I add about 6-7g each of cacl and gypsum to give me about 130 cl and 110 so4 but every so often I add 5g of table salt in addition which keeps the so4 the same but raises the Cl to 200ish.
Just want to clarify that all of you guys have in fact tested your water to know what's in it before making these additions, right?
I am looking for a 50:150 SO4/Cl ratio as you have all discussed in this thread.
Using Brewersfriend, I believe the best way to get there from RO water would be to add 2.7g of Gypsum (CaSO4), and 9.5g of Calcium Chloride.
This will also bring the overall Calcium up to 106 mg/L - is this problematic?
This will be in 8g of water (3.5g for mash, 4.5 for sparge). Also - would this be defined as "soft" water, I would imagine?
Thanks in advance!
I think having calcium high like that is really ok with a NE IPA. Seems to help mouthfeel IMHO. Just as a suggestion, I don't particularly like to make all of my adjustments with one salt...especially CaCl. I usually add in some non-iodized table salt NaCl so my entire adjustment is not purely CaCl. Just my opinion.
Great advice - thank you for that idea!
I have adjusted to the following:
2.7g Gypsum (CaSO4)
3.5g Table Salt (NaCl)
5g Calcium Chloride (CaCl2)
This yields the following (in 8 gallons):
65.8 Ca
45.5 NA
150 Cl
50 SO4
Does that look better for the overall profile?
That's how I'd personally do it, yes that looks great. Others may choose different ways to get there, but by using a pinch of this and a pinch of that, nothing seems to get overwhelming. This should make a very nice NE IPA from a water standpoint.
Sorry about the bump but are these values all mash water or should the sparge water be treated the same too?
I plan on doing my first ever brew with water treatment this weekend for a NEIPA. It will be BIAB mashed in about 20 liters and then rinsed with 7 to 8 liters.
First I have to figure out how to use Bruin'Water
Thanks.
Scott Janish recommended calcium chloride (195 ppm) & gypsum (74 ppm) as his preferred NEIPA water profile.
http://scottjanish.com/chasing-mouthfeel-softness/
- I don’t have an exact recommendation on the ppm of calcium chloride to have in New England IPAs or the perfect ratio of S04/CaCI2 but my experience would suggested starting with <200pm of calcium chloride and a S04/CaCI2 ratio of close to 1:1 (which does go slightly against some of the research).
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