I got this from Mike McDole's posting at Maltose Falcons
There are some great links on that thread, some of which show typical or desired water profiles.I'm brewing this this Sunday, and with a $53 hop bill, I want to get it spot on! I'm sure this is easy for rain water, which can be treated as zero for everything in most cases.ĮDIT - have a look at my experimental first attempt at a NEIPA here for my water ion content. Bring your predicted water levels to that and see what the other levels are for your yeast health (Mg >5mg/L, Ca 50-150mg/L, Na <100mg/L for example). To answer the OP question, I think (though it'd be easier with a link to the recipes) the 100:100, 250:100 and 100:200 SO4:Cl2 aren't ratios, but suggested content amounts. As DCB says, this is a 'style' that is not really set and it is more open to experimentation, so why not do what ever. My understanding is that SO4 assists the roundness of hop bittering, not hop flavour or aroma, which this 'style' is all about. Everything I've read indicates that NEIPA is generally 2:1 or 3:1 Cl2:SO4 with the higher Cl2 concentration assisting with perceived body. I hope I've posted this in the right section, mods, please move if not
My starting profile is rain water if that helps.įor the Focal Banger, BS suggests adding 10.49g MgSO4, 9.97g of CaSO4, 6.68g of CaCl - This is for 32.57L of water or a 21L batch. Would really appreciate some thoughts and even a bit of an explanation. What effect does this have on the final product? Smooth vs Dry? In the mag, these have a water profile (Sulphate:Chloride ratio) noted as 250:100, 100:100 and 100:200 PPM.Ĭould one of you fine people please elaborate on the rather varied ratio? I've read so many different water related reports, that I believe I know nothing anymore/Super confused. The 3 clones I would like to attempt, all come from the BYO mag (October 2016) and are The Alchemist's Focal Banger, Foundation Brewing Co's Epiphany and finally the Tree House Brewing Co's Julius clone. I've decided to have a decent go at the NEIPA style, and fill 3 kegs with some lip-smacking goodness.
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