| name | water-chemistry |
| description | Style-family water targets (Ca/SO4/Cl ppm), salt addition guide, mash pH targets, SO4:Cl ratio, and carbonation reference |
Water Chemistry Reference
Style-Family Water Targets (ppm)
| Style family | Ca | SO₄ | Cl | Mg | Character | Notable profile |
|---|
| British Bitter / ESB | 100–150 | 200–300 | 100–150 | 10–15 | Sulfate-forward, dry bitter finish | Burton-on-Trent |
| English Porter / Stout (London) | 80–100 | 50–100 | 100–150 | 10 | Chloride-forward, round malty | London |
| Irish Dry Stout | 100 | 50–100 | 100–150 | 10 | Chloride-forward, enhances dry roast | Dublin |
| West Coast IPA / APA | 100–150 | 150–300 | 50–100 | 10 | High SO₄:Cl (2:1–4:1), dry, accentuates bitterness | Modified Burton |
| NEIPA / Hazy IPA | 100–150 | 50–75 | 150–200 | 10 | Inverted SO₄:Cl (1:2–1:3), soft, juicy, round | Soft/chloride |
| German Pilsner / Helles | 50–75 | 20–60 | 20–60 | 5 | Very soft, balanced 1:1, clean malt | Soft German |
| Czech Pilsner (Bohemian) | 30–50 | 10–30 | 10–30 | 5 | Extremely soft water, minimal minerals | Pilsen |
| Märzen / Oktoberfest | 75–100 | 50–80 | 50–80 | 10 | Balanced, slightly chloride-forward | Munich |
| Hefeweizen / Dunkelweizen | 30–60 | 30–60 | 50–100 | 5–10 | Soft, slightly chloride-forward | Soft German |
| Witbier | 50–75 | 30–60 | 60–100 | 10 | Soft, balanced, slightly chloride | Soft/neutral |
| Belgian Tripel / Golden Strong | 50–80 | 20–70 | 20–70 | 10 | Balanced 1:1 | Brussels neutral |
| Belgian Dubbel / Quad | 50–80 | 20–60 | 30–80 | 10 | Slightly chloride for malt support | Brussels neutral |
| Saison | 50–100 | 50–100 | 50–100 | 10 | Balanced; slightly sulfate for dry finish | Neutral |
| American Amber / Brown | 75–100 | 75–125 | 75–125 | 10 | Balanced | Neutral |
| Kölsch / Alt | 50–75 | 30–60 | 30–60 | 5 | Soft and balanced | Cologne/Düsseldorf soft |
Key: Ca = calcium, SO₄ = sulfate, Cl = chloride, Mg = magnesium (all in mg/L = ppm).
Target ≥50 ppm Ca in most styles for yeast health and enzyme activity. Exception: Bohemian Pilsner is traditionally brewed with near-RO soft water (Ca 10–30 ppm) — authentic to the style; compensate with a healthy starter or rehydrated dry yeast.
SO₄:Cl Ratio Guide
The sulfate-to-chloride ratio is the single most influential factor in perceived bitterness and body:
| Ratio (SO₄:Cl) | Character | Best for |
|---|
| 4:1 or higher | Very dry, crisp, accentuated bitterness | Burton Bitter, dry-hopped West Coast IPA |
| 2:1–3:1 | Dry, hop-forward, clean finish | West Coast IPA, APA |
| 1:1 | Balanced — neither malty nor bitter dominant | Most ales, lagers, neutral styles |
| 1:2–1:3 | Soft, round, full-bodied, malt-forward | NEIPA, English Mild, ESB, Stout |
| 1:4 or higher | Very malty, full, sweet perception | Imperial Stout, Barleywine (rarely used) |
Rule of thumb: If a beer tastes too harsh/astringent despite correct IBU — reduce SO₄ or raise Cl. If it tastes flabby/sweet despite correct FG — raise SO₄ or reduce Cl.
Key Salt Additions (per 20 L batch)
| Salt | Main effect | Typical use |
|---|
| Gypsum (CaSO₄·2H₂O) | +Ca, +SO₄ → drier, hop-forward | IPAs, bitters, hop-forward lagers |
| Calcium Chloride (CaCl₂) | +Ca, +Cl → rounder, malty, fuller | NEIPA, stouts, malt-forward styles |
| Magnesium Sulfate (MgSO₄, Epsom salt) | +Mg, +SO₄ → slight tartness | Use sparingly (<10 ppm Mg total) |
| Baking Soda (NaHCO₃) | +Na, raises alkalinity, raises mash pH | Dark beers only; never for pale styles |
| Chalk (CaCO₃) | +Ca, raises alkalinity | Dissolve in acid first; dark beers only |
| Lactic acid (88%) | Lowers mash pH | Universal pH adjustment |
| Phosphoric acid (10%) | Lowers mash pH, neutral flavor | Preferred for pale lagers (no flavor impact) |
Approximate mineral additions per 20 L to hit common targets
Gypsum (CaSO₄·2H₂O):
- 1 g → +Ca ~12 ppm, +SO₄ ~28 ppm (per 20 L)
- To add +100 ppm SO₄: add ~3.6 g gypsum (also adds +43 ppm Ca)
Calcium Chloride (CaCl₂, anhydrous):
- 1 g → +Ca ~18 ppm, +Cl ~32 ppm (per 20 L)
- To add +100 ppm Cl: add ~3.1 g CaCl₂ (also adds ~56 ppm Ca)
Lactic acid (88%):
- ~0.8–1 mL per 20 L lowers mash pH by ~0.1 unit
- Adjust in small increments; measure after each addition
Worked example: West Coast IPA (20 L, starting from RO water)
Target: Ca 120, SO₄ 200, Cl 80
- Add 7.1 g gypsum → Ca +85, SO₄ +199
- Add 2.5 g CaCl₂ → Ca +45, Cl +80
- Result: Ca ~130, SO₄ ~199, Cl ~80 — Ca slightly above target but acceptable; reduce gypsum to 6.5 g to bring Ca to ~120
Mash pH Targets
| Beer colour / style | Mash pH target |
|---|
| Pale ales, lagers, wheat beers | 5.2–5.4 |
| Amber, red, Irish ales | 5.3–5.5 |
| Brown ales, English porters | 5.4–5.6 |
| Stout, porter, dark beers | 5.4–5.6 |
Effects of pH:
- Low pH (5.1–5.2): More fermentable, crisper, drier finish; enhances enzyme activity
- Optimal (5.2–5.4): Best enzyme efficiency, round flavor
- High pH (>5.6): Harshness, astringency, reduced enzyme efficiency, potential tannin extraction
How to measure: Always measure with a calibrated pH meter in the mash at mash temperature, or use room-temperature adjusted strips.
How to lower pH:
- Lactic acid (88%): ~1 mL per 5 L lowers pH by ~0.1 unit (neutral flavor)
- Phosphoric acid (10%): similar effect, no flavor impact (preferred for lagers)
- Acid malt (Sauermalz): 1–3% of grist lowers pH by ~0.1–0.3 unit
How to raise pH:
- Baking soda (NaHCO₃): small additions raise pH; use only for dark beers
- Chalk (CaCO₃): must dissolve in acid first; adds Ca and raises alkalinity
Carbonation Reference (vols CO₂)
| Style family | Vols CO₂ | PSI at 4°C |
|---|
| British cask ales | 1.5–1.8 | 5–7 psi |
| British bottled ales | 2.0–2.4 | 9–12 psi |
| American ales (APA, IPA, Amber) | 2.2–2.6 | 10–14 psi |
| German Helles / Märzen | 2.4–2.6 | 12–14 psi |
| German Pilsner / Czech Pils | 2.6–3.0 | 14–17 psi |
| Belgian Saison | 3.0–3.5 | 17–21 psi |
| Belgian Tripel / Dubbel | 2.5–3.0 | 13–17 psi |
| Hefeweizen | 3.6–4.5 | 22–29 psi |
| Witbier | 3.0–3.5 | 17–21 psi |
| Stout / Porter (American) | 2.0–2.5 | 9–13 psi |
| Irish Dry Stout (nitro/cask) | 1.0–1.5 + N₂ | — |
Priming sugar calculation (20 L batch):
sugar_g = (target_vols − residual_CO₂) × batch_L × 4.0 for table sugar
Residual CO₂ at 20°C = ~0.86 vols; at 10°C = ~1.2 vols
Example: NEIPA, 2.4 vols target, conditioned at 20°C:
→ (2.4 − 0.86) × 20 × 4.0 = 123 g table sugar
Serving Temperatures
| Style family | °C | °F |
|---|
| British ales (cask/real ale) | 10–13 | 50–55 |
| American ales / IPAs | 7–10 | 45–50 |
| German lagers (Pils, Helles) | 4–7 | 39–45 |
| Hefeweizen / Witbier | 7–10 | 44–50 |
| Belgian ales (Tripel, Saison) | 7–13 | 45–55 |
| Stout / Porter (draught) | 10–14 | 50–57 |
| Barleywine / Imperial Stout | 12–16 | 54–61 |
Note: Serving too cold mutes aroma and suppresses head retention; serving too warm amplifies fusel alcohols and reduces CO₂ perception.
