Foam Improvement
Club Info · Club Events · The Brewsletter Urquell · Foam Improvement · Brewing Glossary
Home > Foam Improvement > More Tips > Water Chemistry
Water Chemistry Calculator
Volume (gal)

Mass Added (g) PPM (mg/l) Added
CaSO4 (gypsum) Ca++ (calcium ion)
NaCl (table salt) Mg++ (magnesium ion)
CaCO3 (chalk) Na+ (sodium ion)
MgSO4*7H2O (epsom salt) SO4-- (sulfate ion)
CaCl2*6H2O CO3-- (carbonate ion)
   Cl- (chloride ion)

Mineral Ions in Brewing Water:

Water Type     Ca   Mg     Na   HCO3     SO4     Cl
Burton-on-Trent Strong pale ales 268 62 30 141 638 36
London Sweet stout, porter 90 4.2 24 123 58 18
Yorkshire Malty pale ale 105 17 23 153 66 30
Dublin Dry stout 80 19 1.0 164 5.0 1.0
Edinburgh Malty amber, brown ales 140 36 92 270 231 60
Dortmund Export lager 260 23 69 270 240 106
Munich Dark lager 80 19 1.0 164 5.0 1.0
Pilsen Hoppy pale lager 7.0 0.8 3.2 9 5.8 5.0


Calculator Copyrighted © 1997
by Glenn Tinseth
All Rights Reserved

Reproduced with permission. 4/2001.

This Water Chemistry Calculator calculates the ppm of all the important brewing ions based on the water volume and the mass of the salts you add.

Instructions:

  • Make sure you have Javascript enabled.

  • Enter the volume of water you are treating.

  • Enter a number for each salt you want to add (under the Mass Added column) and click Calculate

  • If you don't have a scale use the following:
    CaSO4 (gypsum) 0.25tsp = gram
    NaCl (table salt) 0.17tsp = gram
    MgSO4*7H2O (epsom salt) 0.22tsp = gram
    CaCl2*6H2O 0.29tsp = gram

More Tips

Great Beer
Stores

Recipes

    BJCP Styles


Club Info · Club Events · The Brewsletter Urquell · Foam Improvement · Brewing Glossary
© 1996-2017 - The Foampage - info@foamrangers.com
The Foampage is a service provided by Beto Zuniga for the Foam Rangers