[Wort-H.O.G.]

i dont usually make a beer over 50IBU, but am spinning up an American IPA targeting about 75IBU.

Question for IPA makers- do you typically blend the epsom and gypsum to drive the sulfate levels , or do you primarily use gypsum ? any pro's con's to one over the other?

[Stevie]

I use both. Too difficult to get the sulfate level high enough without it. Gypsum only would add too much calcium.

[beersk]

I use both. Too difficult to get the sulfate level high enough without it. Gypsum only would add too much calcium.

So, what's too much calcium for you? All you really need is 100ppm calcium with gypsum, which will put you in the 200ppm or so range for sulfate. And too much calcium certainly won't hurt you as much as too much sulfate will.

So if you hadn't guessed by that response, I use only gypsum to get around 200ppm sulfate. I don't think you really need much higher than that, but it's all about preference here I suppose.

[Wort-H.O.G.]

I use both. Too difficult to get the sulfate level high enough without it. Gypsum only would add too much calcium.

i questioned that but also haven't seen calcium being high much of an issue. many say 100-250ppm is good target , with low chlorides and bicarb also beneficial.

[HoosierBrew]

I use enough epsom to stay close to but under recommended Mg levels in Bru'nwater and make up the difference in gypsum. 250 -300ppm SO4. With chloride @ or under 50ppm.

[Stevie]

I target 300ppm sulfate. I use McDole's water profile almost exclusively for hoppy beers.

Edit - if searching for McDole's profile online, be careful as some list the magnesium incorrectly at over 100ppm. Magnesium levels that high may make you enjoy your beer on the toilet.

[Wort-H.O.G.]

Here's my water profile for the IPA , with PH at 5.3 and mash at 153F:

[Wort-H.O.G.]

I target 300ppm sulfate. I use McDole's water profile almost exclusively for hoppy beers.

Edit - if searching for McDole's profile online, be careful as some list the magnesium incorrectly at over 100ppm. Magnesium levels that high may make you enjoy your beer on the toilet.

    gives a whole new meaning to 22oz brown bomber i hand out at xmas...might be a fun gift for a few people on my list.

[reverseapachemaster]

I thought for IPAs you generally want to target a ph around 5.4 or 5.5 so the hops and hop bitterness balances better against the malt?

[69franx]

Looking at my last IPA spreadsheet from Bru'NWater, following Martin's suggestions regarding the "Pale Ale" profile, my Ca was 140, Mg 0+whatever may have been in my RO, Sulfate was right at 300 and pH at 5.4. I loved this brew, hops were brilliant. My additions to the RO were: gypsum, canning salt, CaCl, and 1g baking soda to get to 5.4. No epsom at all. YMMV, but it worked for me

Edit: further review shows that the batch I loved so much had the same specs except pH was 5.25, the numbers i gave above were for the updated version I plan on brewing soon. I dont know how much changing the pH from 5.25 to 5.4 will change the outcome, with the only addition being the baking soda to raise bicarb and thus pH. My Na will also be a little higher. I will know when I brew it again, but it was Martin's suggestion to target that 5.4 for hoppy beers, so I will be giving it a try. If I dont like it as much, I still have the old spreadsheet with pH of 5.25. Dont know if this helps or not, but it does give me a point to observe in my own practices

[HoosierBrew]

I also target 5.4 pH for IPA (and most beers).  5.5 for dark beers, 5.3 for pale lagers, and 5.2 for saison.

[Wort-H.O.G.]

I'm thinking 4oz of hops in the kettle and so I'm not as sensitive to hop/ malt and PH. Precisely speaking, Ph falls at 5.32, and that's just where it Lands with the salts, and crystal and base malt with .6gr baking soda- all while Keeping the bicarbonate low- and that should be important with this beer. I could bump up ph to 5.4, but not sure it will be discernible and and would be at the expense of greater bicarbonate .

[Wort-H.O.G.]

I also target 5.4 pH for IPA (and most beers).  5.5 for dark beers, 5.3 for pale lagers, and 5.2 for saison.

what level bicarb you running on you r IPA's?

[HoosierBrew]

I also target 5.4 pH for IPA (and most beers).  5.5 for dark beers, 5.3 for pale lagers, and 5.2 for saison.

what level bicarb you running on you r IPA's?

I'll post after I get home to check, Ken. It usually involves bumping from  ~ 5.3-5.35 up to 5.4 - not a ton. And starting from RO water, bicarb starts out at very little.

[Wort-H.O.G.]

I also target 5.4 pH for IPA (and most beers).  5.5 for dark beers, 5.3 for pale lagers, and 5.2 for saison.

what level bicarb you running on you r IPA's?

I'll post after I get home to check, Ken. It usually involves bumping from  ~ 5.3-5.35 up to 5.4 - not a ton. And starting from RO water, bicarb starts out at very little.

your profile seems very similar to mine. i add 1.4gr baking soda to get about 5.4 and thats around 64ppm bicarb.