At the risk of incurring the wrath of @peebee, may I point you in the direction of Brewfather it has a built in water calculator.... I'm in no way qualified to say which is better, but I do like the point and click approach there.... just a thought.
And I'm not recommending Bru'n Water! It just happens to be what I use. I did use "Mash-made-Easy" and should try it again. It's free! It's got a lot of user tweaking available. But it seems to have exited the "easy" bit in its title.
I am looking at this "Brewer's Freind" water calculator. Not because I want to use it (yet?), but because it has the populist vote behind it (... on this site - after all, it's supporting this site too!).
From my reading, the sulphate is too high here - you'll note the style water profile is for Chloride to sulphate of about 2:1, whereas the water after your salts added here are almost balanced. The ratio here is the key component for a water profile for an NEIPA as described
And I didn't? "Automatic calculations" ... I tried my "Alexa" device, but she didn't know, so I had to do it manually.
... grr...umphh
Sorry, but have I got the right link? The issue was "alkalinity" or "bicarbonate" and the reference to it here is "zero"?
From my wholly biased perspective both this and the previous look absolutely fine. I think you'll find the most influential factor for an NEIPA will be oxygen contact during fermentation and handling, but yes this profile looks fine. Your thread though has got me thinking about water and it's influence on taste perception, particularly after reading Scott Janish and Gordon Strong, both who really know their stuff based on experience. Gordon describes adding salts by the tea/table spoon rather than mass, and one of the articles I referenced above illustrates just how different the salts are in the finished beer due to the contribution of the grain.
. More seriously, I can definitely taste the difference between our tap water and something like San Pellegrino which is a high mineral water, and when I make non alcoholic carbonated drinks, the whole family really notice the difference if I add the salts to the diluting water. It appears though that the grain used makes a very significant contribution to the overall salts balance and I suspect that is what underlies some of the mixed ideas on 1:1 to 1:3 or greater sulphate to chloride ratios. This means that we can make educated guesses but getting the most out of an NEIPA from a water profile perspective probably means we need to make the same recipe more than once with different water profiles.
I agree I am scratching my head also over water additions . I was about to start adding additions to my water using Scottish Water report for my area Turret A which is obviously available online .Though it looks like I need to do a bit more research into this .
