So I recieved a copy of 'Designing Great Beers' for christmas, which I have been working my way through over the past two weeks.
Planning an English Golden Ale to brew this weekend, and figured I would attempt to put some of the advice from the book into practise. For English Pale Ales and Bitters, Mr Daniels recommends aiming for the traditional Burton water profile. I couldn't quite believe the water profile when I read it, something like 300ppm Ca and 800ppm SO4!
I checked the profile according to bru'n'water and although not quite as high, Martin still puts it at 600ppm SO4. These sort of figures seem pretty crazy, I would have to add 20g CaSO4 to my mash to get to the profile, the most I have ever added before is about 5g.
Bru'n'water recommends only 350ppm max for 'highly hopped' beers and at the moment, I have only got 80g planned for this beer, bearing in mind that it's supposed to be English, not American.
Considering I have two conflicting sources of information, I'm not sure which way to go. Has anyone actually gone for the Burton profile before and had success? At the moment I am leaning towards a slightly more moderate gypsum addition, unless someone can confirm that it is a good idea.