This will be the first time I am going to try adjusting my water, so I would appreciate it if some kind soul could sanity check my plan.
I am going to brew Jamil's English IPA from Brewing Classic Styles. It is an 11 SRM beer with a BU:GU ratio of 50:62 using 14 lb 2 oz of grain with a 7 gallon boil volume. I am going to batch sparge with 4.82 gallons in the mash and 3.5 gallon for the sparge.
Here is my water report.
Total Dissolved Solids (TDS) Est 172
Electrical Conductivity, mmho/cm 0.29
Cations / Anions, me/L 2.9 / 2.6
Sodium, Na 1 ppm
Potassium, K < 1
Calcium, Ca 51
Magnesium, Mg 3
Total Hardness, CaCO3 140
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 144
Total Alkalinity, CaCO3 118
say this water has an RA of about 80, which is best for an SRM 12 to 17 beer.
If I add 4 grams of Gypsum to the mash, the RA will be 44, which is best for an SRM 9 to 14 beer. SRM 11 is very close to the middle of that range.
With as little Chloride as my water has, the added sulfate will produce a very bitter beer. To balance it out a bit, I will add 1.8 grams of canning salt to the mash.
During the boil, I will add another 2.9 grams of Gypsum and another 1.3 grams of canning salt.
Does that sound right?