Jim: When you say 'drop the SO4-CaCl' balance, are you saying to lower the sulfate? This is one area I have looked carefully at in terms of this recipe. All of my water numbers are modest (Ca 34, Mg 12, Na 13, Cl 21, SO4 27) and my goal was to use enough gypsum in the mash to bring out some dryness in the finish. I realize this could be accomplished with a lower mash temp (possibly) and I also realize that more gypsum in the mash will not counter a high FG or a cloying maltiness brought on by too much dark munich. My water profile for this batch is set to 'balanced' with something like... (I just checked the water page on my recipe)... 48ppm cl and 49ppm SO4. These are low numbers that slightly favor SO4. Thoughts on that?
I've been told about the SO4 to CaCl ration in the past. I don't know, I usually go by what is being said until I run into issues. My last batch, brewed last winter, went to MChrispen who liked it. Also went to a good sized comp in Bend were it didn't do well. Then to Dr Homebrew where they gave it mid 30s scores. One takeaway somewhat common denominator was a light chemical thing that ended up being attributed to my use of SO4. In that one I think I had about 80ppm calcium from equal parts SO4 and CaCl in distilled water. So in my next batch I'm going with just CaCl to see what I get.
I'm fixing three things at once though (calcium sorce, attenuation, and hopping) so it will be difficult to really say which did what.