Does this seem acceptable for a hoppy hoppy IPA?
Starting with RO, then add—
Calcium 104ppm
Mag 0ppm
Sodium 36ppm
Sulfate 88ppm
Chloride 174ppm
Flipping the sulfate and chloride would dry it out and accentuate the hops.
That profile isn’t remotely close to suitable for a regular IPA. You do need much more sulfate and much less chloride.
What about your Edinburg profile? Should have been more clear it’s an NEIPA, so lots of hop but not too bitter.
cal 102
ma 20
sodium 54
sulfate 136
chloride 41
bicarb 170
NEIPA is not an IPA. Its a NEIPA. But with your clarification, that water profile could work well. Be sure that you’re bringing the mash pH into the 5.3 range.
There, somebody said it! 
+1
I’ve got a water adjustment that is calling for 9.6ml. lactic. Doesn’t this sound like a bit much?
If you have the acid’s strength parameters properly set to match your acid’s strength, then NO. The batch volume wasn’t stated, but I’m assuming its greater than 5 gal. I would expect well less than 0.5 ml of 88% lactic when starting with RO water and adding that much calcium.
- eleventy billion
And that’s from the young Denny Conn himself.
Well whatever it is I want to drink it and I want it to taste good. :o
On point
Beer styles evolve. Nothing stays the same forever.
But, analogous to biological evolution, when something evolves to a certain degree, it’s now something else, a new and separate species as it were. These are now two very different things with a common ancestor, both having evolved in different directions. BA has done well to create a new style category in its guidelines, BJCP should follow suit. My $0.02.
LOL I’m with ya buddy, your inquiry got totally derailed.
I agree. NEIPA is a new species.