Planning on brewing the Chinook and Dead Ringer IPA (both all grain) this weekend. I also plan on using distilled water. Any recommendations on the amount of CaSO4 and CaCl2 to add to get a good IPA? I have phosphoric acid for any mash pH issues I have. Ive been looking at brewing water programs but really just wanted some ideas on where to start.
Start by getting Brunwater and learning how to use it. Aim for 200-300 ppm sulfate.
+1 to both of the above -especially Bru’n water. Seems a little overwhelming at first, but it is pretty easy to work through, once you get going with it.
If you are going with all RO or Distilled, you could refer to the link below for the time being, until you get going on Bru’n water. Extensive thread - but the first post outlines some baseline additions for different styles, including IPA’s/Pale Ales.
http://www.homebrewtalk.com/f128/brewin ... er-198460/
[quote=“rockhoundfan”]Planning on brewing the Chinook and Dead Ringer IPA (both all grain) this weekend. I also plan on using distilled water.
Any special reason?
My tap water quality is not good. Plus I am interested in building different water profiles for different beers.