Water profile/gypsum

[Happybrew]

Hi, so after months of reading and experimenting with Brandys, I'm close to doing a whiskey. My question is with regards to water profile. I see lots of recipes that call for gypsum, but not why. Other posters on here have asked about water profiles, and we're told it didn't matter. ... So why gypsum then? Is it just some people worrying about calcium content? And of so, wh not use calcium chloride, which would accentuate the malt? Why gypsum, which is used to increase sulfate ratios for hoppy beers? Does this really make for better flavor? And thus, water profile kinda matters? Or is it just people looking for added calcium for some reason?

[Still Life]

Here's a post which discusses the benefits:
http://homedistiller.org/forum/viewtopi ... 15&t=40856

[Happybrew]

Ok, So it sounds like those recipes are just based on misinformation about biochemisty. I thought that may be the case. Sounds like a lot of people are using way too much calcium without an understanding of why they add things. Lactic acid is far better for controlling mash ph, and spring water should contain more than enough calcium. I suppose if I were using a calcium deficient water, I could use gypsum, but you'd likely be better off with Calchlor.

[BayouShine]

I've been using this calculator to help balance things out. http://www.brewersfriend.com/mash-chemi ... alculator/" onclick="window.open(this.href);return false;" rel="nofollow

Where I am, our tap water is very poor in calcium. I have to add Gypsum, Calcium Chloride and Calcium Carbonate just to get things within range. Since then, mashing and fermenting have been going a lot smoother with hardly any bumps in the road.

[Happybrew]

I use that same calculator for beer. Thanks. How do you like your sulfate/chloride ratio for bourbon?

[ShineRunner]

I could be wrong, but I don't think sulfates and sulfate/chloride ratios matter very much for bourbon. I believe that's generally meant for taste perception of hops in beer. It could possibly carry over after distillation, but I doubt it.

It would be interesting to experiment on that and let us know.

SR

[bitter]

This is another source of a calculator that works well http://www.ezwatercalculator.com/" onclick="window.open(this.href);return false;" rel="nofollow

B

[BayouShine]

I use that same calculator for beer. Thanks. How do you like your sulfate/chloride ratio for bourbon?

On that calculator, I used the Balanced Profile II and do my best to get everything in the green. It's been working out great so far.

[Happybrew]

Thanks for the replies. After some more research I found d a few write ups on the topic. I'll post them if anyone is interested.
http://whiskyscience.blogspot.com/2014/ ... s.html?m=1" onclick="window.open(this.href);return false;" rel="nofollow

https://thewhiskeywash.com/whiskey-styl ... s-whiskey/" onclick="window.open(this.href);return false;" rel="nofollow

http://www.alcademics.com/2013/06/how-d ... hisky.html" onclick="window.open(this.href);return false;" rel="nofollow

[Happybrew]

This one is pretty good too.

http://www.alcademics.com/2013/04/tasti ... tland.html" onclick="window.open(this.href);return false;" rel="nofollow