Salt (sodium chloride) = approximately 140 ppm. Gypsum (calcium sulfate) = approximately 100 ppm. Figures in the following tables are expressed in parts per million (ppm.). If you’re working with well water, you can get approximate hardness figures with a water hardness test kit. You can usually call your water company and get figures on both the permanent (sulfate) and temporary (carbonate) hardness, as well as the salinity (salt content) of your water. If you’re on a municipal water system, getting the statistics on your water is relatively easy. Note that if you’re working with harder water than is appropriate for the style you’ve selected to brew, you may need to adjust with a percentage of de-ionized, or distilled, water. If using tap water, as most of us do, you should test your water, or have it tested, and adjust these amounts accordingly. If you’re starting with de-ionized or distilled water in your brewing, this table gives you some guidelines for treating the water to make ten gallons of several types of beers. Often the reason a particular city became renowned for a certain type of beer was because the water supply was especially suitable.

Different types of water supplies, however, will affect your results, either positively or negatively, depending on the type of beer you’re trying to make. Obviously, such problems as a high iron or salt content might require getting water from an alternate source, but in most situations, your water is probably okay. Assuming that your water tastes reasonably pleasant, you can normally use it in making beer. However, those who do venture into this area often find the rewards significant. Thanks!Ĭlassic old school:Brewing Articles and Info > “Use of Water Salts in Brewing” Use of Water Salts in Brewing by Byron Burch Most brewers don’t worry about the fine points of water treatment until they become somewhat advanced. If you enjoy this stuff and feel compelled to support, please check out the Support Us page for details on how you can very easily do so.

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If you notice any other errors, please don’t hesitate to point them out to me so I can note it in this post.Īll designs are available in various colors and sizes on Amazon!įollow Brülosophy on: FACEBOOK | TWITTER | INSTAGRAMħ Considerations for Making Better Homebrew I completely forgot to crop the video to the proper aspect ratio, hence the reason you can’t see the Bru’n Water spreadsheet tabs. If after watching the video you have any questions, please ask and I’ll do my best to help out. What I do has been working well for me, things may be different for you. Keep in mind that I’m just another homebrewer, I’m not a paid advertiser for either of the calculators, and I’m certainly not the best versed when it comes to water. It starts with BeerSmith and ends with Bru’n Water.

The following video is way longer than I intended, I apologize if it gets a bit boring.

Mosaic Of Change IPA by House Of PendragonĪfter my recent post on how I manipulate my brewing liquor, I received a few requests asking for a more detailed look at how I calculate mineral additions.

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