Pale ales and IPAs often utilize what concentration of sulfates for bitterness?

In brewing, the concentration of sulfates in water significantly affects the perception of bitterness in pale ales and IPAs. A concentration of 150 parts per million (ppm) or more is generally recommended to accentuate the hop bitterness that these styles aim for. Sulfates enhance the crispness and dryness of the finish, allowing hop flavors and aromas to be more pronounced.

Sulfate ions can sharpen the bitterness perception, making it more pronounced and clean compared to a malt-forward profile that might come from high levels of calcium or bicarbonates. This is essential in styles like pale ales and IPAs, where hop character is a primary focus.

While lower concentrations may still impart some bitterness, brewers looking to highlight hop bitterness typically target that 150 ppm mark or higher to achieve the desired profile. Other concentrations mentioned can also enhance bitterness, but they are often more than what is commonly recommended for these specific styles.