I plan on brewing my first New England IPA soon, and it will be a brew-in-a-bag. My research suggests that a CaCl addition, and possibility a gypsum addition, will better my beer. As someone who has never before really cared about water quality, I have two rookie questions:
- How much CaCl and/or gypsum should I add to a 5-gallon batch?
- When, exactly, do you add the CaCl and/or gypsum? To the mash water, to the boil, both?
Thanks much for any insight you can lend!