Water Chemistry Calculator
Why this tool matters: Water makes up 90% of your beer, yet it is often the last variable brewers master. This isn't just a calculator; it's a flavor control panel. By adjusting your mineral profile, you can turn a flabby IPA into a crisp hop-bomb or a thin Stout into a rich, velvety experience. We bridge the gap between your source water and your target style.
Quick Start Guide
Target Profile Builder
Salt Addition & Ion Balance Tool
⚙️ Batch Setup
💧 Profiles
🧪 Salt Additions (grams)
📊 Results Ratio: 1.0
| Ion | Source | Added | Total | Target |
|---|---|---|---|---|
| Calcium | 0 | +0 | 0 | 50 |
| Magnesium | 0 | +0 | 0 | 10 |
| Sodium | 0 | +0 | 0 | 10 |
| Sulfate | 0 | +0 | 0 | 50 |
| Chloride | 0 | +0 | 0 | 50 |
| Bicarb | 0 | +0 | 0 | 100 |
System Mastery: Advanced Techniques
- The "Hidden Enemy": Chlorine. Before adding salts, ensure your water is free of Chlorine/Chloramine. These react with malt phenols to create plastic, band-aid off-flavors. A single Campden Tablet neutralizes 20 gallons in minutes. Read Guide.
- The pH Anchor. Salts affect flavor, but they also move mash pH. Calcium lowers it; Bicarbonates raise it. Aim for 5.2–5.6. If minerals alone don't get you there, use Lactic or Phosphoric Acid.
- Execution Rule. Dissolve your salts in your strike water while it heats up, before you dough-in. Chalk (Calcium Carbonate) dissolves poorly; Baking Soda is often more reliable for adding alkalinity.
The Chemistry of Flavor
Brewing salts are not just about "hitting numbers"; they are about shaping the texture and finish of your beer. The primary lever you pull here is the Sulfate-to-Chloride Ratio.
Gypsum (Sulfate)
Sulfate (SO₄) is the "crisping" agent. High sulfate levels strip away residual sweetness and create a dry, sharp finish. This is essential for West Coast IPAs, where you want the hop bitterness to pop and linger on the tongue.
Calcium Chloride (Chloride)
Chloride (Cl) is the "softening" agent. It enhances the perception of body and mouthfeel, making the beer feel fuller and sweeter. This is the secret weapon for NEIPAs and Stouts, providing that pillowy, velvety texture that supports heavy hopping or dark malts.
Residual Alkalinity
Dark roasted malts are acidic. If you brew a Stout with soft water (low alkalinity), the mash pH will crash, resulting in a thin, acrid beer. You need Bicarbonate (HCO₃) to buffer that acidity. Conversely, brewing a pale beer with high-alkalinity water will leave the pH too high, causing harsh hop extraction and dull flavors.