PlinyTheMiddleAged
Well-Known Member
- Joined
- Jan 9, 2014
- Messages
- 377
- Reaction score
- 106
I sent off a sample of one of my favorite west coast beers to Ward Labs as I was curious about the levels of ions present in their product. I really do like many west coast IPAs; however, after following recommended hoppy profiles (McDole's IPA/Martin's Pale Ale), I found the resulting beers to be way too minerally. I'm hoping that someone can figure out what salts to add to RO water to yield something approximating the levels below (assume grain bill is essentially 100% 2 Row - approximately 14 lb for a 6 gallon batch size). Is this a question that can be answered or are there too many variables? Boil off is simple to deal with, but all the minerals brought in by the grain are beyond me. The only way that I can think to do this is to brew a batch using some nominal additions, send that off to Ward Labs, and then use the deltas between the two tests to adjust additions.
Na 64
Ca 123
Mg 150
SO4-S 160
Cl 352
Thanks in advance!
Na 64
Ca 123
Mg 150
SO4-S 160
Cl 352
Thanks in advance!