Bru'nWater Pale Ale Profile?

[el_capitan]

@denny

One other thing I’d suggest is using MgSO4 for at least part of your sulfate to keep the Ca from getting too high.

I don’t have any MgSO4.  Right now I’m looking at a Ca level of 130 ppm.

I used the search feature and see that this has already been well-covered (of course).  It looks like I need to monkey with my sparge additions based on boiloff.  I expect to lose about 1.3 gallons during the boil, so I guess I need to reconfigure the sparge additions to account for that loss.

I also see lots of comments from people who are dialing back the sulfate to around 200.  I’m planning to bitter with Magnum, which is a fairly mellow bitterness, so maybe I should go for the full 300 ppm to amp it up a bit.

Finally, Martin said in one post

@mabrungard

I wouldn’t go as high as 100 ppm for BOTH chloride and sulfate.  In an IPA, 100 ppm sulfate is a good starting point.  But adding 100 ppm chloride with that is inviting an antagonistic flavor impact.  I like to keep chloride in the 50 ppm range when I’m boosting sulfate above 100 ppm.

Again, I’m looking at 130 ppm Ca and 300 ppm SO4, which is slightly under the target of 140 ppm Ca in the Pale Ale profile.  So I’m getting some conflicting info here.

I’m not stuck on using this particular profile, so if anybody wants to suggest something else I’m game.  I’m going to check out Tasty McDole’s profile and see how that looks too.  Thanks for all the input so far.