A lower-alcohol IPA that retains pronounced hop character in a lighter, more drinkable body.
The target has a sulfate-to-chloride ratio of 2.1:1 (hop-forward, dry, crisp) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 75 |
| Magnesium (Mg²⁺) | 5 |
| Sodium (Na⁺) | 10 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 125 |
| Bicarbonate (HCO₃⁻) | 15 |
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) | 2.23 g | 2.36 g |
| Gypsum (CaSO₄) | 3.52 g | 3.72 g |
| Epsom salt (MgSO₄) | 0.79 g | 0.83 g |
| Baking soda (NaHCO₃) | 0.32 g | 0.34 g |
Resulting water: Ca 78.4, Mg 5.1, Na 7.6, Cl 59.9, SO4 121, HCO3 15.2 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Session IPA grist is predicted to mash at pH 5.54, against a target of 5.35 (gold/amber color - crisp but rounded). To bring it down, add about 3.6 mL of 88% lactic acid for 5 gal (3.8 mL for 20 L).
Estimated from the style's typical color (SRM 6) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Session India Pale Ale - these BA styles use the same water target.