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Water Chemistry Calculator
Dial in brewing water for hop-forward, balanced, or malt-accented beers with a CaptainBrew calculator that combines water profile targeting, salt additions, and a Brun’Water-inspired mash pH estimate.
Use a source profile preset or start from your own water report, then tune the final profile, check the sulfate-to-chloride balance, and estimate mash acid additions before brew day.
Heads up: The mash pH output is an estimate based on water chemistry and grain color/category. Confirm your actual mash pH with a calibrated meter for the final adjustment.
Printable Summary
Keep a brew-day note with the water profile, ratio, and pH recommendation.
Ion Effects on Beer
- Calcium (50-150 ppm) helps yeast performance, enzyme activity, and beer clarity.
- Magnesium (10-30 ppm) supports yeast health, but can taste bitter when pushed too high.
- Sodium (0-150 ppm) adds sweetness and roundness in small amounts.
- Sulfate (50-350 ppm) sharpens bitterness and dries the finish.
- Chloride (50-250 ppm) boosts body, softness, and malt roundness.
- Bicarbonate (0-250 ppm) raises mash pH and helps support darker grists.
Style Water Targets
House Profiles
Balanced House
Ca: 75, Mg: 10, Na: 15, SO4: 75, Cl: 70, HCO3: 50
A flexible all-round target for pale ales, amber lagers, and balanced beers.
Soft & Malty
Ca: 60, Mg: 8, Na: 12, SO4: 55, Cl: 85, HCO3: 50
Rounder mouthfeel and softer bitterness for malt-led beers.
Crisp & Hoppy
Ca: 75, Mg: 10, Na: 15, SO4: 140, Cl: 60, HCO3: 40
Brighter bitterness and a drier finish than a balanced profile.
Hop-Forward Ales
New England IPA
Ca: 125, Mg: 15, Na: 20, SO4: 100, Cl: 150, HCO3: 75
Soft body with chloride-forward hop expression.
West Coast IPA
Ca: 110, Mg: 18, Na: 20, SO4: 250, Cl: 75, HCO3: 50
Dry, firm bitterness and hop punch.
English Pale Ale
Ca: 90, Mg: 15, Na: 20, SO4: 150, Cl: 70, HCO3: 100
Firm bitterness with enough chloride to keep the malt in play.
Pale & Lager Styles
Bohemian Pilsner
Ca: 12, Mg: 4, Na: 4, SO4: 8, Cl: 8, HCO3: 30
Very soft water for delicate bitterness.
German Pils
Ca: 40, Mg: 8, Na: 10, SO4: 70, Cl: 35, HCO3: 40
Crisp bitterness with restrained mineral load.
Munich Helles
Ca: 55, Mg: 8, Na: 10, SO4: 20, Cl: 25, HCO3: 45
Soft, balanced water for smooth malt expression.
Vienna Lager
Ca: 70, Mg: 10, Na: 12, SO4: 45, Cl: 30, HCO3: 80
Balanced amber-lager profile with gentle sulfate and moderate alkalinity.
Malt & Dark Styles
Dry Stout
Ca: 110, Mg: 15, Na: 25, SO4: 75, Cl: 75, HCO3: 150
Dark-roast support with enough alkalinity to keep mash pH in range.
Porter / Dark Ale
Ca: 90, Mg: 15, Na: 25, SO4: 60, Cl: 85, HCO3: 140
Rounded dark-beer profile with chloride support and elevated bicarbonate.
Altbier
Ca: 70, Mg: 15, Na: 20, SO4: 90, Cl: 55, HCO3: 80
Clean malt, crisp bitterness, and moderate alkalinity for copper ales.
Belgian & Farmhouse
Belgian Blond / Tripel
Ca: 55, Mg: 8, Na: 12, SO4: 55, Cl: 45, HCO3: 35
Light mineral structure that stays out of the way of yeast character.
Saison / Farmhouse
Ca: 75, Mg: 10, Na: 15, SO4: 110, Cl: 50, HCO3: 40
Dry finish with enough sulfate to sharpen hops and peppery yeast notes.
CaptainBrew tip: Starting with RO or distilled water gives you maximum control. Once you know your target ions, keep the sulfate-to-chloride balance in view, and always confirm the final mash pH with a meter before the mash is complete.
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