HAZY CITRA/MOSAIC

Calcium (Ca²⁺): 123
Magnesium (Mg²⁺): 16
Sodium (Na⁺): 2
Chloride (Cl^-:): 190
Sulphate (SO₄^2-): 110
Bicarbonate (HCO₃^–): 2

Adjust your water profile with our range of brewing salts.

Typical mineral additions (RO water): Calcium Sulphate 3g, Magnesium Sulphate 6g, Calcium Chloride 14g.
For Brisbane tap water add Magnesium Sulphate 6g, Calcium Chloride 8g along with 1/4 teaspoon of Potassium Metabisulphite split across your mash and sparge water.

To brew a banging NEIPA, ensure you pay attention to your whirlpool/hopstand temperatures, and minimise any oxygen ingress during dry hop. If you’re able to perform an oxygen free dry hop as your beer approaches the last couple gravity points of fermentation that would be ideal, however if you have the means to flush your fermenter with CO2 (from the lid or through the tap) while dry hopping this can definitely help to mitigate oxidizing your beer. Pay attention to the water profile in this recipe and aim to reach a higher chloride content for a softer mouthfeel. We’re shooting for a 2:1 Chloride to Sulphate ratio. This can be achieved with an addition of calcium chloride and sodium chloride (canning salt), so as to not bring up your overall calcium content to high and end up with a chalky tasting beer. If you aren’t using filtered water and you can’t source an accurate water report, treat your tap water with a 1/4 teaspoon of potassium metabisulphite (spread across your mash and sparge water – 1/2 tsp for a double batch), and add a teaspoon of calcium chloride.