A crisp, dry, intensely hop-forward IPA emphasizing resinous, citrusy bitterness over malt sweetness.
The target has a sulfate-to-chloride ratio of 3.5:1 (hop-forward, dry, crisp) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 110 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 10 |
| Chloride (Cl⁻) | 60 |
| Sulfate (SO₄²⁻) | 210 |
| Bicarbonate (HCO₃⁻) | 40 |
Water target is a strong practical fit for the style family. Use as an RO starting point, then verify mash pH from the actual grist.
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) | 5.77 g | 6.09 g |
| Epsom salt (MgSO₄) | 1.73 g | 1.83 g |
| Chalk (CaCO₃) | 0.29 g | 0.30 g |
| Baking soda (NaHCO₃) | 0.49 g | 0.51 g |
Resulting water: Ca 112.1, Mg 10, Na 10, Cl 60, SO4 206.8, HCO3 40 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical West Coast IPA grist is predicted to mash at pH 5.53, against a target of 5.35 (gold/amber color - crisp but rounded). To bring it down, add about 3.4 mL of 88% lactic acid for 5 gal (3.6 mL for 20 L).
Estimated from the style's typical color (SRM 7) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
West Coast-Style India Pale Ale - these BA styles use the same water target.