A water profile adjustment calculator determines which brewing salts to add to your source water to match classic regional water profiles. Water chemistry directly affects mash efficiency, enzyme activity, yeast health, and the perceived bitterness and body of your finished beer.
Source Water & Target Profile
Source Water Minerals (ppm)
How to Use the Water Profile Adjustment Calculator
Good brewing water transforms ordinary homebrew into exceptional beer. This water profile adjustment calculator compares your source water minerals to a target regional profile and recommends specific salt additions to bridge the gap.
Step 1: Enter your source water data
Find your municipal water report online or use distilled/RO water (all zeros). Enter the current ppm for calcium, magnesium, sodium, chloride, sulfate, and bicarbonate.
Step 2: Select a target profile
Choose the classic water profile that matches your beer style. Burton is ideal for IPAs and pale ales (high sulfate). Dublin works for stouts and porters (high bicarbonate to support dark malts). Pilsen is the softest profile for delicate lagers. Balanced works for most versatile beers.
Step 3: Review salt additions
The calculator recommends grams of CaCl2 (calcium chloride), CaSO4 (gypsum), MgSO4 (Epsom salt), NaCl (table salt), and NaHCO3 (baking soda) to add to your mash water. Add these directly to your mash or sparge water and stir to dissolve.
Use this water profile adjustment calculator before every brew day to achieve consistent, style-appropriate water chemistry.
FAQ
Is this water profile calculator free?
Yes, completely free with no account required. All calculations run locally in your browser.
Is my data safe?
Absolutely. No data is sent to any server or stored anywhere.
What water profile should I use for an IPA?
IPAs typically benefit from a sulfate-forward profile similar to Burton-on-Trent: high calcium (150-300 ppm), high sulfate (200-400 ppm), and moderate chloride (50-100 ppm). The high sulfate amplifies hop bitterness and dryness, perfect for assertive hop-forward beers.
What is the difference between CaCl2 and CaSO4 (gypsum)?
Calcium chloride (CaCl2) adds calcium and chloride. Chloride enhances malt sweetness and beer body. Calcium sulfate (gypsum/CaSO4) adds calcium and sulfate. Sulfate accentuates hop dryness and bitterness. Most recipes use a combination of both to dial in the chloride-to-sulfate ratio for the style.
What are the ideal mineral ranges for homebrewing?
Generally: Calcium 50-150 ppm (50 minimum for yeast health), Magnesium 0-30 ppm, Sodium 0-150 ppm, Chloride 0-250 ppm, Sulfate 50-350 ppm, Bicarbonate 0-250 ppm. Exact targets vary by style.
How do I find my source water mineral profile?
Check your city's annual water quality report (usually at your water utility's website) or use Ward Labs ($30 test kit). RO/distilled water starts at zero for all minerals — ideal for precise profile building. Well water varies greatly and should be tested annually.