Just wondering if I am on the right track or not with the water calculations. Being that this is a more expensive beer to brew I don't want to ruin it. Any feed back helps. https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XX9ZX9Q
well one thing thats not crucial to taste but your bowels your magnesium is pretty high, I would try to lower that as much as possible, looks like you wanting a slightly bitter beer otherwise it looks good
I keep my water pretty simple. I brew with distilled. For NEIPAs I add the following. 1.5 g/gallon calcium chloride (195 ppm) .50 g/gallon gypsum (74 ppm)
This is my water profile for NEIPA: Calcium Magnesium Sodium Chloride Sulfate (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) 140 13 5 136 59 I would start low on the Chloride to sulfate ratio, as the result might not suit you. Make sure the mash pH is in the 5-5.5 range and keep it low. Add salts to both mash and sparge water. Water is important in this style ( as is with all styles ), but the grainbill, yeast choice, fermentation temps and hop schedule are equally important.
Your water profile is not going to ruin a beer. Adjusting water chemistry results in marginal improvements (given that your water tastes good and isn't too hard, say, San Antonio hard). The intense hop flavors of a NEIPA will cover any improvement you can get from water adjustment, again with the "too hard" caveat. If you were brewing a Helles, my answer would change but not for something this hoppy.
As opposed to starting a new thread, I thought I would revive this old one. Looking at brewing a NE IPA for a get together with the gang in August. If I use this bottled water, will I need to make any adjustments? I am still learning the ins and outs of water chemistry, appreciate the input. Ca 76, Mg 28, Na 2, SO4 5, Cl 5, HCO3 285, NO3 2
Should I start with distilled water and add gypsum and calcium chloride? I see many variances on grain bills for a NEIPA, should I decide on a grain bill before asking about the water profile?
NEIPA grain bills, I prefer a simpler bill, almost all 2-row and oats is the best character I've found... I've even done some White Wheat heavy NEIPAs that were really good. For water, I always build up from DI, I find it easier. Just a bit of Table Salt and Epsom should round out some character in the malt and harshness, and then I've really been preferring lately a profile of 200:50 or 200:75 on Chloride:Sulfate. my complete NEIPA profile I use is: Ca:100-130, Mg: 5, Na: 10, Cl: 200, SO4: 50
