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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.

Batch & Volume

These values drive the dilution, salt ppm additions, and mash pH estimate.

 
 
All water receiving mineral additions.
Used for the mash pH estimate.
 
Room-temperature target used for the acid suggestion.
Start from a classic water profile, then fine-tune the report below.

Starting Water (ppm)

Input your source water report in ppm (mg/L). Bicarbonate is used instead of alkalinity.

Enter your own target ion profile.

Target Profile (ppm)

Style presets fill these fields, but you can adjust any target manually afterward.

Salt Additions (grams)

Adjust the treated water volume with brewing salts. The final profile updates from the full treated water amount above.

Grain Bill For Mash pH

Only needed for the mash pH estimate. Use broad categories rather than exact malt brands.

Category Weight (lb) Color
The pH estimate is calculated from the mash water volume and the grist entries above.

Results

Your final profile, alkalinity, and mash pH estimate update together.

Alkalinity as CaCO3 0
Residual Alkalinity 0
Estimated Mash pH --
Target Mash pH 5.40
Sulfate : Chloride Ratio
--
Balanced
Malty
Hoppy
Lactic Acid 88%
Suggested Addition 0 mL
Kitchen Measure 0 tsp
Estimated pH After --
Add mash water and at least one grain row to estimate mash pH.
Updates automatically after changes. Press Calculate anytime to refresh immediately.

Ion Levels (ppm)

Compare the starting water, dilution impact, salt contributions, and final profile against your target.

Ca Mg Na SO4 Cl HCO3
Source 0 0 0 0 0 0
Diluted 0 0 0 0 0 0
Target 0 0 0 0 0 0
Additions 0 0 0 0 0 0
Final 0 0 0 0 0 0
Difference 0 0 0 0 0 0
Calcium
Recommended
50 - 150 ppm
Magnesium
Recommended
10 - 30 ppm
Sodium
Recommended
0 - 150 ppm
Sulfate
Recommended
50 - 350 ppm
Chloride
Recommended
50 - 250 ppm
Bicarbonate
Recommended
0 - 250 ppm

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.
Brewing water guide

Use the water chemistry calculator before brew day

This calculator helps you start from a water report or preset, target a beer-style profile, estimate mineral additions, and sanity-check mash pH before you heat strike water.

Example water adjustment

For a 5 gallon pale ale, start with a low-mineral water profile, choose a hop-forward target, then add gypsum and calcium chloride until calcium, sulfate, and chloride land near the target range. Use the mash pH estimate as a planning value, then confirm with a calibrated meter.

  1. Set total treated water to 7 gal and mash water to 4 gal.
  2. Choose a pale ale or hop-forward target profile.
  3. Adjust gypsum and calcium chloride while watching calcium, sulfate, chloride, and estimated mash pH.

Watch for: If the mash pH estimate is far from target, adjust acid or alkalinity in small steps instead of chasing every mineral number at once.

Frequently asked questions

What does a brewing water calculator do?

It estimates how salts, dilution, and acid additions change your source water so you can target a profile that fits the beer style.

Should I use tap water or RO water?

Use your actual water report when you have one. RO or distilled water is useful when your tap water is high in minerals or alkalinity and you want a cleaner starting point.

Is the mash pH result final?

No. Treat it as an estimate for planning additions, then measure the real mash with a calibrated pH meter when accuracy matters.

Which minerals matter most?

Calcium, sulfate, chloride, sodium, magnesium, and bicarbonate are the main ions to watch because they affect mash behavior, bitterness perception, and malt balance.

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