Water Adjustments for IPA with Fredericton water?

[Kyle]

On the last couple of 10gallon IPAs I have added 2 tsp of gypsum to each of the mash and sparge waters. The result has been increased vibrancy in the hoppiness, and greatly increased shelf-life of hop aroma and flavour. I'll be doing a 5 gallon imperial IPA soon, shooting for about 11%abv, with nearly a pound of hops. Any suggestions on water adjustments would be greatly appreciated.
http://www.fredericton.ca/en/environmen ... ts2012.pdf

[Richard]

2tsp of gypsum isn't much for 10 gallons... I've been adding about 3tsp for 5 for some of the hoppier brews. Also adding 1-2tsp of Epsom helps too. I cba doing the math right now though

[chrismccull]

This might be a good book to consider buying on the subject: http://www.amazon.com/Water-A-Comprehensive-Guide-Brewers/dp/0937381993/ref=pd_bxgy_b_img_y/183-9575549-1672642

[Kyle]

that book does look good. I might pick one up...

[Chris Craig]

I've been waiting for this.  It's in preorder now.  It's part of a series called Brewing Elements.  Yeast is part of the series too.  Good book.  

I'm going to preorder it. Anybody want in?  Split shipping?  

The amazon.ca link: http://www.amazon.ca/Water-Comprehensiv ... 053&sr=8-2

[chrismccull]

There is a hops book coming out too from the same guy: http://www.amazon.com/gp/product/1938469011/ref=ox_sc_act_title_1?ie=UTF8&smid=ATVPDKIKX0DER

[Richard]

CC: I'm in. Also when you get the hops one

[sdixon]

I'm in.

[fakr]

Hey Kyle,

I did a burton on trent water conversion for you for Fredericton water.  Calcium and Sodium are a littler higher than Moncton water.

I can post the calculations if anyone is interested.

Add the following amounts to 5GAL:

Calcium Sulfate: 24 grams
Sodium Chloride: 0.5 grams
Magnesium Sulfate: 4 grams

The amount of calcium sulfate will give you the proper sulfate ppm but will overshoot your calcium by about 30 ppm.  Pretty minor though with Burton calcium being 294 ppm and the above addition would raise it to 323 ppm.

[chrismccull]

Do you just add it to the mash and sparge water?

[fakr]

I add it to the boil.  I dont think there is a benifit to adding it to the mash unless it drops the PH.  Fredericton has a PH of over 7.

I would suggest adding a PH stabilizer to the mash but i'm not sure how that would mess with the water's profile.  I should probably look into it though.

[pliny]

For what it's worth I do additions to the mash because my concern is the PH of the mash.

[Richard]

For what it's worth I do additions to the mash because my concern is the PH of the mash.

+1 -- the additions should be added at the mash/strike water stage, since they have implications throughout the brewing process from beginning to end.

[chrismccull]

Do you split the additions between mash and sparge water?

[Richard]

Sure do - by volume, so the concentrations are the same -- effectively emulating the targeted source water...

unless it drops the PH

Gypsum does, aye.