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Water Chemistry Calculator
Calculate mineral additions to achieve your target water profile for optimal brewing. Adjust your water chemistry to enhance hop character, malt sweetness, or achieve authentic regional profiles.
Load Water Profile
Starting Water (ppm)
Salt Additions (g)
Adds Ca & SO₄
Adds Ca & Cl
Adds Mg & SO₄
Adds Na & Cl
Adds Na & HCO₃
Adds Ca & HCO₃
Final Water Profile
Calcium50 ppm
Magnesium10 ppm
Sodium10 ppm
Sulfate50 ppm
Chloride50 ppm
Bicarbonate100 ppm
Sulfate : Chloride Ratio
1.00 : 1
⚖️ Balanced
MaltyBalancedHoppy
Ion Effects on Beer
- Calcium (50-150 ppm)
- Essential for yeast health, enzyme function, and clarity
- Magnesium (10-30 ppm)
- Yeast nutrient, can add sour/bitter notes if too high
- Sodium (0-150 ppm)
- Enhances sweetness and body in low amounts
- Sulfate (50-350 ppm)
- Accentuates hop bitterness and creates dry finish
- Chloride (50-250 ppm)
- Enhances malt sweetness and fullness
- Bicarbonate (0-250 ppm)
- Raises mash pH, needed for dark beers
Style Water Targets
West Coast IPA
Ca: 75-150, SO₄: 200-350, Cl: 50-100
SO₄:Cl ratio 2-3:1
New England IPA
Ca: 100-200, SO₄: 75-150, Cl: 100-200
SO₄:Cl ratio 0.5-1:1
Bohemian Pilsner
Ca: 7-15, SO₄: 5-10, Cl: 5-10
Very soft water
Irish Stout
Ca: 100-150, SO₄: 50-100, Cl: 50-100
Moderate bicarbonate for pH
Munich Helles
Ca: 50-75, SO₄: 10-20, Cl: 10-20
Soft, balanced water
💡 Pro Tip: Start with RO or distilled water for complete control over your water profile. Always measure your mash pH and adjust with acid if needed. Remember that water chemistry is just one factor - proper mash pH (5.2-5.6) is crucial for optimal enzyme activity and flavor extraction.