When I calculate the salt additions for an American IPA in Beersmith using Randy Mosher's IPA water profile & using calculate "best additions" & 100% RO water & then mirror those additions in the EZ water calculator EZ tells me that the chloride to suplhate ratio is 0.41 ("very bitter range").
When formulating the recipe in Beersmith I opted for an .839 IBU/SG (51.5 IBU's) which I intended to be in the top quartile of a slightly hoppy range for this recipe, which has a starting SG of 1.061.
My question is how do I square the very bitter 0.41 EZ calculation with my Beersmith slightly hoppy IBU/SG ratio (or isn't it meant to be squared?).
Given that neither the stand-alone Beersmith water profile calculator or the EZ calculator factor in the actual recipe hops additions I suspect that the chloride to sulphate ratio is only saying that the water has the potential to accentuate hop additions, (in this particular case to a very bitter degree). Am I correct in that view or am I missing something here?.
Thanks for your guidance.
When formulating the recipe in Beersmith I opted for an .839 IBU/SG (51.5 IBU's) which I intended to be in the top quartile of a slightly hoppy range for this recipe, which has a starting SG of 1.061.
My question is how do I square the very bitter 0.41 EZ calculation with my Beersmith slightly hoppy IBU/SG ratio (or isn't it meant to be squared?).
Given that neither the stand-alone Beersmith water profile calculator or the EZ calculator factor in the actual recipe hops additions I suspect that the chloride to sulphate ratio is only saying that the water has the potential to accentuate hop additions, (in this particular case to a very bitter degree). Am I correct in that view or am I missing something here?.
Thanks for your guidance.