« on: December 21, 2012, 12:08:06 PM »
That modest Mg content is probably not going to alter the taste that much. The main objection is probably the sulfate and calcium. The bicarbonate is there only as necessary to produce an acceptable mash pH. I assume Paul adjusted it up or down to meet the needs of his mash.
If that Pale Ale profile was not to your liking, I would reduce the sulfate even lower than 242 ppm. A 60 ppm reduction is not that significant if you were used to (and liked) about 100 ppm. I'd drop it to about 200, since that is midway.
Remember if you find water profiles that are more to your liking, custom water profiles can be entered into the water profile table on the Water Adjustment sheet. The table even has the ability to error check your ion totals to make sure that you enter a reasonably 'balanced' set of ion inputs.
By the way, I'll be brewing my next SNPA using the yellow bitter profile. I've always used the Pale Ale profile and like it, but AJ kept hounding me that better pale ales can be made with lower sulfate content. I'll be finding out. The good thing is that I can always add additional gypsum to the keg if I don't like the low sulfate taste!
Post your tasting conclusions when done. I'm interested in your conclusion/opinion.