I'm going to be trying my hand at a Brut IPA for the third time tomorrow and was wondering what an appropriate water profile might look like? I've been considering using more SO4 than Cl to help with the perceived dryness of the beer but was wondering if that might make it *too* dry?
1# Flaked Corn
1# Wheat DME in Kettle
The last time I tried this, I put the Ultra Ferm in the fermenter and it dropped the final gravity to .996! I'm also thinking of adding my Ultra Ferm to the fermenter this go around and adding a pound of wheat dme to the kettle to improve head retention? Any thoughts?
I was thinking something like 50ppm Ca, 75ppm SO4, 50ppm Cl, pH to 5.2-5.4?