Brewing Water Calculator
Brewing Water Calculator
Precision water profile adjustment and mash pH calculator for brewers
How to Specify Target Water Profile
Water Volumes & Source Data
50 L
💧 Dilute source water with RO/distilled water? (Optional)
RO 0%: Ca:0 Mg:0 Na:0 Cl:0 SO4:0 HCO3:0
Source Water Profile (ppm / mg/L)
Grain Bill & Mash pH Calculation
Color Unit:
| Grain (Malt) Type | Weight (kg) | Color (°L) | Distilled Mash pH |
|---|
Total Malt Weight:
0.00 kg
0.00 kg
Mash Thickness:
0.00 L/kg
0.00 L/kg
Est. Beer Color:
0.0 SRM (0 EBC)
0.0 SRM (0 EBC)
Predicted Mash pH:
5.40
🎯 Recommended Mash pH by Style
- Light & Crisp (Pale Ale, IPA): 5.2 – 5.4 recommended to accentuate hop flavor and provide a clean finish.
- Malty & Lagers: 5.3 – 5.5 recommended for balanced saccharification and smooth malt profile.
- Dark Beers (Stout, Porter): 5.4 – 5.7 recommended to buffer acidity from roasted malts and prevent over-oxidation.
💧 Acid Treatment (Mash pH adjustment)
Amount (ml)
Concentration (%)
💧 Predicted Mash pH 5.40
Required Mineral Additions
Use the auto-calculate button or adjust gram amounts manually.
※ Many craft breweries add minerals only to the mash to prevent alkalinity increase and astringency.
📉 Lower pH (Acid/Hardness Salts)
Calcium Sulfate (Gypsum) g
CaSO₄
Calcium Chloride g
CaCl₂
Epsom Salt (Magnesium Sulfate) g
MgSO₄
Canning Salt (Sodium Chloride) g
NaCl
📈 Raise pH (Alkaline Salts)
Slaked Lime (Calcium Hydroxide) g
Ca(OH)₂
Baking Soda (Sodium Bicarbonate) g
NaHCO₃
🚰 Sparge Water Acidification (Prevent Astringency: pH 5.5 goal)
If sparge water alkalinity is too high, astringent tannins can be extracted from the grain husks. We recommend adding acid to reach a pH near 5.5.
0.0 ml
Water Chemistry Summary (ppm)
| Ion | Ca²⁺ | Mg²⁺ | Na⁺ | Cl⁻ | SO₄²⁻ | HCO₃⁻ |
|---|---|---|---|---|---|---|
| Target Profile | 0 | 0 | 0 | 0 | 0 | 0 |
| Adjusted Estimate | 0 | 0 | 0 | 0 | 0 | 0 |
Sulfate / Chloride Ratio: Balanced (1.0)