I’ve heard that high sulfates, 300 ppm, would enhance hops for an APA. (and keep the Chlorides under 100 ).
Anyone done this?
All the time for certain styles. You get crisp bitterness and lingering dry finish. Don’t expect flavor and aroma to go up.
+1
I usually aim for around 250 for my pales and IpAs
Lots of info on this topic in Steele’s book IPA if yer interested. Basically, yeah, higher sulfates help with the hop flavor. He spends a lot time discussing Burton and London waters. I’ve started adding more gypsum using the suggestions in Bru’n water. So far, I’ve seen an improvement in my IPAs.
I use the Pale Ale profile in Bru’n Water which is 300ppm.
Dave
I’m starting to back off from 300 ppm sulfates in my pale ales (not IPAs). Its summertime, and my more sessionable pales don’t benefit from the firm bitterness. A lighter pale ale is a (relatively) delicate beer, so sharp bittering can cover up its depth.
I’m actually thinking about bringing the chloride concentration up to enhance malt character.
For IPA - 300 ppm is a good starting point.
I tried a 258 : 78 ratio of sulfates to chlorides. Does that sound about right for an American IPA ?
Sounds good to me.
Looks good. My current IPA is ~ 300:60 . You’ll like the results I bet.
I have done 2 AIPAs based on the Fathead’s Headhunter clone in IPA by Steele.
365 SO4:24 CL works for me.