[greatplainsbrewer]

Brewing a best bitter tomorrow.  I'm a long time Bruunwater user-thanks Martin- but Im a little leery of the Pale Ale profile on this one.  Does anyone have experience with this?  Is that amount of sulfate OK on this style?

Thanks

[mabrungard]

While the Pale Ale profile with its 300 ppm sulfate content could be fine for a Bitter, you might want to start at a lesser content until you understand where your preference lies.  At a minimum, I recommend at least 100 ppm sulfate for that style and I think you'll find that roughly double that content is still desirable.

[greatplainsbrewer]

So the PA profile with 200 ppm sulfate?  Would you change any other mineral levels?

[jrdatta]

Really depends on what you want the mouthfeel and dryness to be. I have had good luck with 200ppm sulfate and anywhere from 50-100ppm chloride.  Lower for dryer, higher for "sweeter".

[skyler]

I like this profile for bitters:

50-100 ppm Ca, 0-15 ppm Mg, 20-40 ppm Na, 100-150 ppm sulfate, 50-80 ppm Chloride

If starting with soft water, just gypsum and sea salt/canning salt can be used.

[jrdatta]

I like this profile for bitters:

50-100 ppm Ca, 0-15 ppm Mg, 20-40 ppm Na, 100-150 ppm sulfate, 50-80 ppm Chloride

If starting with soft water, just gypsum and sea salt/canning salt can be used.

Calcium chloride is a better option than salt.