Water profile for NEIPA

jb1986

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Hello,

I'm going to brew a NEIPA and would like your opinion about my water profile.

Here is my tap water:
upload_2022-4-28_13-42-52.png



After adding 4 gr of epsom salt and 7gr of calcium chloride to my mash water (20L), I should have something like that:
upload_2022-4-28_13-42-23.png

I decided to add Epsom Salt and not Gypsum to avoid having too much calcium (already too high?).

My sparge water should be similar with 2.5 and 4 gr.

I took my targets from here: https://www.brewersfriend.com/homebrew/recipe/view/890517/avg-perfect-northeast-ipa-neipa-

Except for magnesium (100) that was a bit to high IMHO. Do you think this profile is ok and the quantities are fine?
 
I would use gypsum first, it will accent the bitter. Just my $0.02
 
isn't it an issue to go over 150 with calcium? Just found that article and those brewers advice <150 and <110.
https://byo.com/article/neipa-tips-from-the-pros/#:~:text=For most of our New,less than 150 ppm calcium.
You will have to rebalance it. Takes out the Ca chloride. You have the MgCl to help that. It already pretty high in chlorides.
Another chloride you can look at is sodium chloride, you have no sodium in your recipe and that would add chloride with no Ca.
If you look at your profile it says "very malty". Unless that is what you want, you need to slide over to more sulfate.
All in what you are trying to accomplish. ;)
 
Last edited:
Having not brewed NEIPA but reading and hearing about the water profile used for this style.
2:1 or even 3:1 chloride to sulphate seems to be acceptable.

Yours is just about 2:1.

I've never brewed with over 150ppm of calcium but if so your water is just arounf smack on
I don't know man if you want to err on the side of caution you could cut your water in half with Demineralised or RO and build your chloride to Sulphate ratio from there then you should slot in under this "150" mark.

You might need some acid as well there.
 

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