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- Dec 6, 2015
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I am getting ready to brew a Hoppy Red or Amber Ale soon but have a question on the Sulfate to Chloride ratio. I usually make my IPA's at a 6-1 or 8-1 ratio. But with a Hoppy Red, I wasn't sure if I want to keep that same ratio because I want to also bring in the malt flavor as well. Does anyone have any thoughts on making a hoppy red and still bringing the malt profile or am I overthinking this to much?