Any suggestions for an American IPA water?

[chastuck]

Anyone got some good suggestions for a water profile for an American IPA? I was thinking of using the one for 'Pale Ale' in Bru'n Water described as "for hoppy beers", viz:
Ca 140
Mg 18
Na 25
SO4 300
Cl 55
HCO3 110
Ca+ 9.6
An- 9.6
Total hardness 424
Alkalinity 91
RA -20
SO4/Cl ratio 5.5

I was using Murphy's methods of CRS and DWB, but I've just bought some phosphoric acid acid, so intend using Bru'n Water for the first time to adjust my Thames Water supply.

 

[StevieDS]

I just made an American IPA and I used the yellow bitter profile in Brun water. Unfortunately I can't tell you how it is cos it's not bottled yet. I used this rather than the pale ale profile cos my water is very low in minerals and it seemed a bit simpler, with a lot less additions.

 

[pittsy]

i would drop your calcium to around 100ppm and also the sulphate , i know you want hoppy but that's at the limit (maybe around 150/200ppm) also your ra doesn't need to be quite so low , maybe more -10 /0 , i may be wrong but that's my thoughts.

 

[fisherman]

I would not add DWB as it contains magnesium sulphate with a 18ppm reading I would leave it out. I would lower alk to 25 with CRS. I would buy scales that weigh a max of 100grms from e-bay for £5.99 and buy Gypsum. Calcium Chloride and Maldon salt feed this into JBKit water calculator and weigh out individual ingredients. DWB maybe great for someones beer but in my opinion one size cannot fit everyones water profile.
Happy Brewing.