Water Profile Help for a Black IPA

I’m brewing a Black IPA/Dark Ale/Roast Free Stout or whatcha ma call it this weekend and I’d appreciate a little help on my water profile.  I couldn’t seem to find a BruNwater profile that hit the 120 - 150 ppm recommendation I found in a different thread post for a Black IPA, so I took the Pale Ale Profile and decreased the target Sulfate to 130 ppm and adjusted the rest using the “User Custom” until the boxes turned green.  So, does this look ok?  Corrections and/or feedback is greatly appreciated.

Calcium 75 ppm
Magnesium 5 ppm
Sodium 40 ppm
Sulfate 130 ppm
Chloride 50 ppm
Bicarbonate 110 ppm

Here’s the recipe I plan to brew if it helps with the profile.  Thank you to the folks on this forum, the idea to use the candi syrup is just so interesting, I’m going to give it a go.  If you have any recommendation on the recipe it’s appreciated as well.

Brewer: Tony Copeland
Batch Size: 5.50 gal
Style: American IPA (14B)
Boil Size: 7.14 gal
Style Guide: BJCP 2008
Color: 35.9 SRM
Equipment: My Pot (44 qt.) and Cooler (70 qt.) - All Grain
Bitterness: 67.7 IBUs
Boil Time: 60 min
Est OG: 1.069 (16.7° P)
Mash Profile: Single Infusion, Light Body, Batch Sparge - 150 Degree
Est FG: 1.011 SG (2.9° P)
Fermentation: Ale, Two Stage
ABV: 7.6%
Ingredients
Amount Name Type #
13 lbs Pale Malt (2 Row) Ger (3.0 SRM)
12.0 oz Munich Malt (9.0 SRM)
12.0 oz Carafa Special III (525.5 SRM)
0.2 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - First Wort
1.0 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 10 min
1.0 oz Cascade [5.5%] - Boil 10 min
1.0 oz Centennial [8.3%] - Boil 10 min
1.00 Whirlfloc Tablet (Boil 10 min)
0.50 tsp Yeast Nutrient (Boil 10 min)
1.0 oz Mosaic [12.5%] - Steep 10 min
1.0 oz Centennial [8.3%] - Steep 25 min
1.0 oz Cascade [5.5%] - Steep 25 min
2 pkgs Denny’s Favorite 50 (Wyeast Labs #1450)
1 lbs Candi Syrup D-180 (180.0 SRM)
1.0 oz Cascade [5.5%] - Dry Hop 4 days
1.0 oz Centennial [8.3%] - Dry Hop 4 days

More sulfates. If I were brewing this, I would start with the pale ale profile in brewing water. I think it would work since you would be adding the carafa at the end.

+1

Whoa. Use caution here. While I’m a fan of sulfate, we have to recognize that roast malts have a drying impact on beer finish and the combination of that with the drying effect of high sulfate might be over the top. I think the OP’s original sulfate level may be sufficient as a starting point. However, I have to admit that I don’t make BIPA’s and have no experience with the effect of sulfate in them.

I agree normally, Martin. But with the only roasted grain (Carafa III) added at the end for color, I haven’t run into much issue. But thinking back, I don’t use the full Pale Ale profile for ‘BIPA’.  I think I used more like just over 200 ppm sulfate. Obviously for porter or stout, I back way off on sulfate.