Curious what does the gypsum do? Just change the water profile to emphasize the hops over malt/sweetness? Here's the profile I was aiming for:
50ppm CA, 4ppm Mg, 16ppm Na, 55pm CL, 58ppm SO4
First, I am no expert on water chemistry. Far more brewers have far more knowledge than I do.
Having said that, yes, the sulfate will give a ‘sharper’ hoppiness. You can add gypsum after the fact to dose your beer to test this.
Likewise, you can add Calcium Chloride to accentuate a malty perception.
The profile you targeted was a neutral or balanced profile because the chloride (Cl) and sulfate (SO4) are about the same (underlined above). You can tilt it towards one or the other to create a more malty or more bitter profile.
To make fine tune adjustments to taste, the SO4/Cl ratio can be tweaked. I use John Palmer’s range as a guide:
* 0.6-0.8: Malty
* 0.8-1.5: Balanced (you’re at 1.05)
* 1.5-2.0: Slightly Bitter
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