BrewRaider
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- Apr 11, 2013
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I will be brewing my first New England style IPA soon - a brew-in-a bag. I typically brew with bottled spring water. My research suggests that I should add CaCl and possibly gypsum to my water to give the beer a soft mouthfeel. Two rookie questions for those of you that have made this style:
1. How much CaCl and/or gypsum should I add for a 5-gallon batch?
2. When exactly do I make the additions? To the mash? To the boil? Both?
Thanks much for any insight!
-BrewRaider
1. How much CaCl and/or gypsum should I add for a 5-gallon batch?
2. When exactly do I make the additions? To the mash? To the boil? Both?
Thanks much for any insight!
-BrewRaider