Well I think I finally cracked the code on IPA’s. I have had success in every aspect of IPA brewing with the exception of perceived bitterness. I’ve tried 100+ (calculated) IBU’s, different bittering hops, hop shots, higher pH, different yeasts, Chloride to sulfate ratio (64/300)… and always my IPA’s come out tasting like a darn fine Pale Ale.
Then on this last iteration I bumped the magnesium to 23.5 ppm. Voila! I have bitterness!
I’m glad someone finally agrees with me. Mg is OK in bittered styles.
Well sure, it might have its place. 23 ppm is reasonable. The trouble is, if you go really any higher than that, it can taste like poison, very nasty. Just… be careful with it.
I actually think its ok in many style-albeit lower levels. Ive used epsom salt to gain sulfate without driving calcium levels up…and for lagers that’s what I want.
Totally agree.
my usuall water profiles are:
IPA- 50ppm calcium, 21ppm magnesium, 15pm sodium, 142ppm sulfate, 48ppm chloride.
Pils- 35ppm calcium, 17ppm magnesium, 10ppm sodium, 90ppm sulfate, 60ppm chloride.
My well has about 10ppm Mg and 8ppm Na. Lately when I build water I add to those levels. I think it makes a difference vs absolute zero.
+1. I also think that Mg helps to round out the bitterness helping to enhance it.