Sort of like putting salt on your steak - so to speak. Along with that the latest BJCP mead and cider style guides are installed along with a complete wine style guide including detailed descriptions of dozens of popular wine styles. I'm hoping this will improve my malt flavor and hop "brightness". Water profiles for various popular beer styles are also installed by default. So I'm thinking of shooting for around 80 or so Cl, and 120 or so SO4, and here's my plan: Using 7 gallons of my tap water passed through my charcoal filter to remove any chlorine or chloramine, I'm going to add 4.5g Calcium Chloride to get the chlorides up to just over 81 ppm, and 8.4g of Magnesium Sulfate to raise my sulfides to just over 123 ppm. If you already have BeerSmith Mobile 2.3 you don’t need to take any action your mobile app will be upgraded to V3 in. BeerSmith Mobile 3 is planned for release on Google Play and iTunes in late July 2018. Ok, so knowing my Chlorides are at 8.3 ppm and Sulfates are 3.2 ppm in my tap water, if I just tossed in a little Gypsum, seems to me getting above 75 or so on the Cl would also result in a fairly high SO4. With the release of BeerSmith 3 for desktop, I have a lot of people asking about the mobile version upgrade. If I could get an expert opinion I'd very much appreciate it. Here you can set the initial grain temperature, initial mash tun temperature and decoction boil temperature (if doing a decoction). There is a section there in the middle of the screen labeled Mash Initial Conditions. ![]() Looking around I'm seeing many versions of what folks are calling a "good balance" of Chlorides and Sulfate for an IPA, and I've come up with something that I'm just going to try to see how it works. The easiest way to do this is to open your recipe and go to the mash tab.
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