Water Chemistry Calculator
Target Profile Builder & Salt Addition Tool
Why Adjust Your Water? Minerals shape flavor. Sulfates accentuate bitterness (Hops), while Chlorides enhance sweetness (Malt). Use this tool to bridge the gap between your source water and your brewing target.
⚙️ 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 |
| Bicarbonate | 0 | +0 | 0 | 100 |
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📚 Master Your Water Profile
1. Know Your Starting Point: You cannot reach a destination if you don't know where you are starting. If you use tap water, you must have a recent water report. If your tap water is inconsistent or high in chlorine, consider using Reverse Osmosis (RO) or Distilled water as a "blank canvas." This gives you complete control. Read more on The Importance of Water in Beer Brewing.
2. The Hidden Enemy: Chlorine: Before adding any salts, ensure your water is free of Chlorine and Chloramine. These chemicals react with malt phenols to create plastic-like off-flavors (Chlorophenols). A simple Campden Tablet (Potassium Metabisulfite) can neutralize this in minutes. Learn more about Campden Tablet Additions.
3. The "Seasoning" Lever: The Sulfate-to-Chloride ratio is your primary lever for adjusting flavor perception. High Sulfate (Gypsum) creates a crisp, dry finish that accentuates hop bitterness (perfect for West Coast IPAs). High Chloride (Calcium Chloride) rounds out the mouthfeel, enhancing malt sweetness and body (perfect for NEIPAs and Stouts).
4. Don't Forget pH: Mineral additions affect your mash pH. Calcium and Magnesium react with malt phosphates to lower pH, while Bicarbonates (Baking Soda/Chalk) raise it. Always aim for a mash pH of 5.2–5.6 for optimal enzyme activity. If your minerals alone don't get you there, you may need Lactic or Phosphoric Acid. See our Full Guide on Mash pH.
5. Execution & Pitfalls: Weigh your salts precisely—a digital gram scale is essential. Dissolve your salts in your mash water (strike water) before adding grains. Note that Chalk (Calcium Carbonate) dissolves very poorly in plain water; Baking Soda is often a more reliable way to add alkalinity if needed.