I've noticed that some of my lightly hopped beers (20-40 IBU) a slight harshness to the bitterness. I use straight tap water (no treatment at all) and just do 60 min boils for all my bittering additions. Based on the water report, is it likely to be from the water or something in my brewing procedure? Are there any water adjustments I should be making to most of my brews? I know these questions are recipe dependent, but some general guidelines would be fabulous. Thanks for any help.
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Tap water for Fort Collins, Colorado
pH 7.9 (measured closer to 7 from my faucet)
Total Dissolved Solids (TDS) Est, ppm 76
Electrical Conductivity, mmho/cm 0.13
Cations / Anions, me/L 1.2 / 1.1
(ppm)
Sodium, Na 3
Potassium, K < 1
Calcium, Ca 17
Magnesium, Mg 2
Total Hardness, CaCO3 51
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 44
Total Alkalinity, CaCO3 36
Total Phosphorus, P 0.94
Total Iron, Fe < 0.01