[redzim]

My water profile, which I've used for Pale Ale in the past, is as follows (all ppm): 56 Ca, 10 Mg, 15 Na, 7 SO4-S, 28 Cl, 172 bicarbonate, 141 Alkalinity.

I'm thinking about looking to get a little more sulfate crispness in there.  How about adding a few grams of gypsum to the  mash, which would get me 89 Ca, and 99 Sulfate (according to Kai's worksheet), while leaving everything else alone (of course it will reduce the RA a bit)...

Sound like a good idea, or not?

Also, would this be a good idea for an IPA and/or Rye IPA?

tx
red

[denny]

Based recent trials I've done, I'd go even higher.  My preference would be at least 100 ppm for APA and 200+ for AIPA.

[davidgzach]

Based recent trials I've done, I'd go even higher.  My preference would be at least 100 ppm for APA and 200+ for AIPA.

+1. 

[redzim]

Based recent trials I've done, I'd go even higher.  My preference would be at least 100 ppm for APA and 200+ for AIPA.

OK but as I push sulfates up toward 200ppm, my calcium goes up to 120 or so... is that a problem?

[denny]

Based recent trials I've done, I'd go even higher.  My preference would be at least 100 ppm for APA and 200+ for AIPA.

OK but as I push sulfates up toward 200ppm, my calcium goes up to 120 or so... is that a problem?

Nope, don't think it should be.  It isn't for me.

[hopfenundmalz]

I have seen picture of the containers of brewing salts on top of the big roll around containers of hops ready to go in the boil at Sierra Nevada.

Denny, I saw a pallet of 50 Lb gypsum bags when I was at beer camp, did you?

[davidgzach]

Based recent trials I've done, I'd go even higher.  My preference would be at least 100 ppm for APA and 200+ for AIPA.

OK but as I push sulfates up toward 200ppm, my calcium goes up to 120 or so... is that a problem?

Bru'n water's Pale Ale profile has Calcium at 165 and Sulfate at 300.  I've had very good results with this.

Dave

[denny]

Denny, I saw a pallet of 50 Lb gypsum bags when I was at beer camp, did you?

Yep.  I tried to think about how many of the tsp. I usually use were in there, but it hurt my brain!

[hopfenundmalz]

Denny, I saw a pallet of 50 Lb gypsum bags when I was at beer camp, did you?

Yep.  I tried to think about how many of the tsp. I usually use were in there, but it hurt my brain!

As an old engineer, off the top of my head - about 4 or 5 grams/tsp. 454 grams in a pound. So say 100 tsp/ pound, so 5000 tsp in a 50 lb bag, give or take a few.

[denny]

As an old engineer, off the top of my head - about 4 or 5 grams/tsp. 454 grams in a pound. So say 100 tsp/ pound, so 5000 tsp in a 50 lb bag, give or take a few.

That would last me a while!

[wamille]

So if I'm making a big American West Coast-style IPA (5-gallons), how much gypsum (in teaspoons) would I add to a low sulfate spring water?  Also, considering the same style of beer, however, with a very pale color, would I add more gypsum to lower the residual alkalinity (RA)?  If so, how much more gypsum (again, in teaspoons) would help bring out the hop pop?  And Sierra Nevada buys gypsum in 50-lb sacks!!!  Holy crap that's a lot of gypsum!

[hopfenundmalz]

So if I'm making a big American West Coast-style IPA (5-gallons), how much gypsum (in teaspoons) would I add to a low sulfate spring water?  Also, considering the same style of beer, however, with a very pale color, would I add more gypsum to lower the residual alkalinity (RA)?  If so, how much more gypsum (again, in teaspoons) would help bring out the hop pop?  And Sierra Nevada buys gypsum in 50-lb sacks!!!  Holy crap that's a lot of gypsum!

I would think Sierra Nevada buys by the multiple pallet loads.

I have seen pallets of gypsum at Fullers, Bells, Stone, in addition to Sierra Nevada.

As far as how much gypsum to add, I can't tell you as you need to know the starting water and target value. Do a search on "Brunwater" and read the knowledge page. Or you can start with one teaspoon and see if you like it. If you want more dryness add 2 next time.

[wamille]

hopf... I'll have to check the label for the mineral content of the spring water I use.  When would you suggest that gypsum be added... mash only... mash/sparge... or mash/sparge/boil?

[kylekohlmorgen]

If I don't need to adjust pH in the mash (most of the time), I add flavor salts in the boil.

Just make sure that if you're using a spreadsheet/calculator, you calculate ion concentrations based on your actual pre-boil volume. I think its pretty easy to mistakenly use your mash volume or your expected boil volume and over-estimate salt additions.

[hopfenundmalz]

Kyle has the way I would recommend it.

Get the mash pH right. Add the extra SO4 (and Ca) to the boil.