Calcium carbonate should be avoided for lightly colored beer styles.īrad Smith has a nice description of the sulfate-chloride ratio based on John Palmer's research. It may be useful when added directly to the mash of dark beers like porters and stouts to counteract the acidity of dark malts. Calcium carbonate does not readily dissolve into neutral pH water. The other possible salts are less essential. High carbonate/bicarbonate levels can pose problems for the mash pH of pale beers.įor most beer styles it is best to begin by adjusting the calcium sulfate and calcium chloride additions.

The carbonate/bicarbonate levels are important for determining the mash pH. Calcium levels of at least 30 to 50 ppm are needed for the mash sugar conversion process and for yeast health. The calcium and carbonate/bicarbonate levels are arguably the most important. Bicarbonate/carbonate (HCO 3 -1 and CO 3 2-): 0 to 300 depending on the beer style.The following are some minimum/maximum recommendations (Green (2017) BYO, May-June, p. Use this calculator if you prefer ease-of-use over precision. The use teaspoon measurements is quick and easy, but somewhat crude. This calculator is for adjusting the mineral concentrations of brewing water. Results: *** Waiting for results *** Notes Enter the salt additions in teaspoons: Calcium sulfate (AKA gypsum) Calcium chloride Magnesium sulfate (AKA epsom salt) Sodium chloride (AKA table salt) Calcium carbonate (AKA chalk) Sodium bicarbonate (AKA baking soda) Enter the starting water concentrations in parts per million (ppm):Ĭalcium (Ca 2+) Magnesium (Mg 2+) Sodium (Na +) Sulfate (SO 4) Chloride (Cl -) Carbonate (CO 3)ģ. Enter the water volume in gallons: gallonsĢ. Purpose: This is a quick but rough calculator to adjust the chemistry of brewing water.ġ. Top-Down Brew: EZ But Crude Water Calculator 🍺 Top-down Brew: EZ But Crude Water Calculator

Beer water chemistry calculator