From the YouTube channel we got a question from one of our views to help with his water. We were compelled to talk about it because we all struggle with this and the solution was simple enough that even we could explain it. Check it out.

John from NJ wrote with is Ward Labs water report with a couple questions. John has a similar problem to ours. Dark beers great, pale and hoppy beers…not so much. No edge no hoppy crispness.

His water #s: Sodium-19, Calcium-16, Magnesium-1, Sulfate-3, Chloride-16, Bicarbonate-80, total Alkalinity-66

Compared to our water John is blessed with a low chloride water. I think that this water should be pretty manageable for all beer styles. Adding brewing salts to manage the mash pH as needed and then adding what ever other blend is needed for the flavor profile needed.

What we discuss in the video is that there are two places to focus on water salts. The first thing is in the mash. You really only need to be adding enough Calcium to get your mash pH in the right place. 5.2-5.6 lets say. You then add what ever else you need on top of that to adjust the flavor profile in the boil kettle. Meaning if you wanted something more malt forward, then add more chloride (calcium chloride) if you are going for more hoppy you’d focus on adding more Sulfate (Calcium Sulfate, Gypsum). I’d choose my calcium source (gypsum or CaCl) in the mash based on what I was going to eventually due in the kettle after.

One last thing. We are still experimenting with this, but I wouldn’t just go all sulfate or all chloride. I believe there is something still to be said for a balance of the two things together to get the best flavor profile. Thing of it like seasoning a soup, it might take a few batches to dial in what blend is right for you batch after batch.

BREW ON!