philm63
Grandmaster Brewer
Doing a partial mash American IPA this weekend and was wondering if there was anything special I should look for in my water profile - anything that I could or should change to make it optimal for an IPA. Currently my water report shows the following (I included only what I thought were the most relevant properties):
Chlorides are 8.3 ppm
Sulfate is 3.2 ppm
pH is 7.30
Total Hardness is 23 mg/L
Ca Hardness is 17 ppm
Alkalinity is 21 ppm
I've also seen suggestions that where a substantial portion of the fermentables is Extract, it is advisable to use a 50/50 blend of Distilled to Spring Water (I use only bottled Spring Water for my brews currently). Does this sound sensible?
Chlorides are 8.3 ppm
Sulfate is 3.2 ppm
pH is 7.30
Total Hardness is 23 mg/L
Ca Hardness is 17 ppm
Alkalinity is 21 ppm
I've also seen suggestions that where a substantial portion of the fermentables is Extract, it is advisable to use a 50/50 blend of Distilled to Spring Water (I use only bottled Spring Water for my brews currently). Does this sound sensible?