The mineral profile for a New England IPA (NEIPA) is an essential aspect of the brewing process that greatly impacts the final flavor and character of the beer. Over the years, extensive research and experimentation have been conducted to determine the optimal mineral composition for brewing this hazy and juicy style of beer.
One prominent researcher in the field is Scott Janish, whose work has shed light on the importance of water chemistry in NEIPA brewing. Janish suggests a target water profile with less than 200 ppm chloride and a sulfate to chloride ratio of 1:1. This particular ratio helps enhance the hop flavors and aromas while maintaining a balanced bitterness in the beer.
However, it's important to note that different brewers may have slightly different recommendations based on their experiences and desired flavor profiles. For instance, WeldWerks Brewing Co., known for their exceptional NEIPAs, recommends a mineral profile consisting of 125-150 ppm calcium, 75-100 ppm sulfate, and 175-200 ppm chloride.
The calcium content is crucial for yeast health and fermentation, as it helps promote flocculation and enzymatic activity. Sulfate, on the other hand, contributes to a perceived dryness and crispness in the beer. It can also accentuate hop bitterness, which is often desired in NEIPAs to counterbalance the sweetness from the malts. The chloride content plays a significant role in enhancing the beer's body and mouthfeel, giving it a smooth and creamy texture.
It's worth mentioning that these recommended ranges are not set in stone and can be adjusted based on personal preference and the specific characteristics of the hops and malts used in the recipe. Some brewers may prefer a slightly higher or lower chloride or sulfate content to tailor the beer's flavor profile to their liking.
In my personal experience as both a sommelier and brewer, I have found that paying close attention to water chemistry can make a noticeable difference in the final product. I have experimented with various mineral profiles in NEIPAs, adjusting chloride and sulfate levels, and found that the right balance can truly elevate the beer's flavor and mouthfeel.
To achieve the desired mineral profile, brewers often rely on water treatment techniques such as dilution, filtration, or the addition of brewing salts. These salts, such as calcium chloride and gypsum, are added in precise amounts to achieve the desired mineral composition.
The mineral profile for a NEIPA is a crucial factor in creating a well-balanced and flavorful beer. While Scott Janish recommends a sulfate to chloride ratio of 1:1 and less than 200 ppm chloride, WeldWerks Brewing Co. suggests a calcium range of 125-150 ppm, sulfate of 75-100 ppm, and chloride of 175-200 ppm. However, these recommendations can be adjusted based on personal preference and the desired flavor profile. Ultimately, careful consideration of water chemistry and the use of brewing salts can help brewers create exceptional NEIPAs with the desired flavors and mouthfeel.