In the September 2017 issue of Brew Your Own, Tonsmeire wrote an article that examined how water minerals change throughout the brewing process. On BeerSmith Podcast #166 – Brewing New England IPAs, Tonsmeire confirmed that he has been really happy with that profile at Sapwood Cellars. That beer is currently regarded as one of his favorite NEIPA batches. Similarly, Mike Tonsmeire ( The Mad Fermentationist) brewed a Cryo Lupulin NEIPA using a target water profile of 150 ppm calcium, 150 ppm sulfate, and 150 ppm chloride. recommends 125 – 150 ppm calcium, 75 – 100 ppm sulfate, and 175 – 200 ppm chloride.įor his popular Tired Hands HopHands clone, Ed Coffey (Ales of the Riverwards) uses 132 ppm calcium, 146 ppm sulfate, and 147 ppm chloride.īraufessor’s NEIPA water profile found in the “Northeast” style IPA thread on HomeBrewTalk recommends calcium, sulfate, and chloride levels of 105, 120, and 120 ppm, respectively. Scott Janish’s research on NEIPA has led to a recommended target water profile consisting of less than 200 ppm chloride and a sulfate/chloride ratio of 1:1. Specifically, calcium, sulfate, and chloride levels are considered important in NEIPAs due to their ability to influence clarity, dryness, and maltiness, respectively.įor example, Brülosophy found tasters were able to reliably distinguish beers made with water consisting of opposite sulfate/chloride ratios (150/50 ppm compared to 50/150 ppm). Water is an important contributor to the mouthfeel softness of New England IPA. : I sent a second can of Julius to Ward Lab for mineral analysis!
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