A hazy, juicy IPA style emphasizing soft mouthfeel and intense hop aroma over bitterness.
The target has a sulfate-to-chloride ratio of 0.4:1 (very malty, round, sweet) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 110 |
| Magnesium (Mg²⁺) | 5 |
| Sodium (Na⁺) | 20 |
| Chloride (Cl⁻) | 155 |
| Sulfate (SO₄²⁻) | 60 |
| Bicarbonate (HCO₃⁻) | 75 |
Useful starting target, but recipe composition or regional interpretation can materially change the optimum. Verify mash pH and sensory balance.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 5.94 g | 6.27 g |
| Gypsum (CaSO₄) | 1.43 g | 1.52 g |
| Epsom salt (MgSO₄) | 0.78 g | 0.82 g |
| Chalk (CaCO₃) | 0.41 g | 0.43 g |
| Baking soda (NaHCO₃) | 1.19 g | 1.25 g |
Resulting water: Ca 114.8, Mg 5.1, Na 20.1, Cl 154.4, SO4 59.4, HCO3 74.9 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical New England IPA grist is predicted to mash at pH 5.57, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 5.1 mL of 88% lactic acid for 5 gal (5.4 mL for 20 L).
Estimated from the style's typical color (SRM 5) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.