![]() Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3). Similarly you can use additives to increase the level of key ions. You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. If you have a target profile in mind, you can adjust your water to match that profile. For a listing of water profiles for popular brewing cities of the world, you can visit our water profile listing. ![]() Often a particular beer is associated with the water profile of the city in which the beer originated. The effect of brewing water on beer can be characterized by six main water ions: Carbonate, Sodium, Chloride, Sulfate, Calcium and Magnesium.Īdjusting your WaterDifferent styles of beer require different water profiles. Finally, water adds flavor directly to the beer itself – as water is the largest single component in finished beer. ![]() Water also affects the perceived bitterness and hop utilization of finished beer. Water ions are critical in the mashing process for all grain brewers, where the character of the water determines the efficiency and flavor of the extracted wort. Knowing the character of your local water source as well as how to adjust it to improve your beer is a critical skill, particularly for more advanced brewers. Results from this calculator will be approximate.Brewing water plays a very important role in the flavor of your homebrewed beer. In more humid climates, the salts will absorb water from the air, so pad 10% or so.A teaspoon looks like this in a normal spoon:.A teaspoon is best measured with a baking set of measuring spoons:.New and improved Mash Chemistry and Brewing Water Calculator. The pH calculation was removed from this calculator.Use canning salt, kosher salt, pickling salt, or pure salt - just make sure it is not iodized.Īvoid regular table salt because it is iodized! Yeast will not handle iodine well so avoid 'table salt' or 'iodized salt'.If your source water is high for a given category, the easiest thing to do is dilute with distilled water to cut down the mineral levels, then add salts to rebalance.Alkalinity (in ppm as CaCO3) = HCO3- x 50 / 61.If your water report specifies alkalinity or hardness as CaCO 3, multiply that number by 1.22 to get the HCO 3 - value. This calculator uses Bicarbonate (HCO 3 -) as the measure of alkalinity.If the calculator reports a harmful level, this means it is definitely harmful to the flavor of the beer, and quite possibly harmful to human health!.A low or high ion concentration is not necessarily a bad thing, such as the case of Pilsen water, where the target is practically diluted water, or the case of Burton on Trent where the sulfates are elevated.Above recommended brewing range, but not harmful.Within recommended generalized brewing range.Water Chemistry - Ion Levels (ppm or mg/L) The water chemistry article at this site is a handy guide to understanding more about the ions.ĭilute with distilled water to lower source ion concentrations.Check the flavor ion profiles below for appropriate levels and adjust brewing salts if necessary. ![]()
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