Building an IPA

[brewlander]

I live in Chandler, AZ which is a city in the greater Phoenix area. Our water has loads of calcium. I tried to view my cities water report but the latest one I could find on the gov website was dated in 2013. With how extreme our temperature can fluctuate within a week or two its probably difficult for them to maintain a consistent quality level on such a large scale.

[Klickitat Jim]

RO has pretty much nothing in it. Until you get up to speed on the intricacies of water building, my suggestion would be to get a scale capable of measuring grams. Gypsum and calcium chloride are dirt cheap at the brew store. Try using about 6 grams gypsum and 3 grams calcium chloride for your IPA. Thats a decent conservative starting point. If no scale, maybe a tsp gypsum and half tsp calcium chloride.

[BDawg]

I just sent Mylo a text. He lives in Chandler and probably has the water report. He's one of the moderators, though he hasn't been on here in a long time. Hopefully he'll chime in here.

You might be good doing something like 1/4 tap with 3/4 RO mixed in, and a teaspoon of gypsum or somethign like that, but I'd let Mylo answer first.

[brewlander]

Okay awesome, thanks again guys. I do have a scale so when I go to my brew store tomorrow I will pick some up and put in the gypsum and CaCl.

[Kbar]

Being from the west coast, I suggest no crystal malt. Cut out the C-40. Try some Munich ILO.

All other suggestions are great!

As Jamil says - fermentation temperature control is paramount, and as the other poster said, 67F ambient is not 67F in the fermenter. Make sure you know and understand you true fermentation temperature.

[brewlander]

What is wrong with Crystal? is it all of them or just the 40? just not a fan of it in general or is there downsides to the malt

[Klickitat Jim]

What is wrong with Crystal? is it all of them or just the 40? just not a fan of it in general or is there downsides to the malt

It will leave a bunch of residual sugar. Especially at that amount and in that big of a beer. It will make it hard to enjoy more than a pint

[brewlander]

What is wrong with Crystal? is it all of them or just the 40? just not a fan of it in general or is there downsides to the malt

It will leave a bunch of residual sugar. Especially at that amount and in that big of a beer. It will make it hard to enjoy more than a pint

Awesome, good to know